Jerked Pork Burgers With Island Slaw

Stirring store-bought jerk seasoning paste (left over from Jerked Ham Corn Bread) into ground pork takes all of ten seconds but will impart great flavor to the resulting burgers. An easy cabbage slaw, deepened with allspice, and a little mayo help cool the jerk paste’s slow burn. A cold beer doesn’t hurt, either.

Yield:

Serves 4

Ingredients

1. FOR SLAW
2. ================
3. 3 tablespoons white-wine vinegar
4. 1 teaspoon sugar
5. 1/4 teaspoon ground allspice
6. 1/2 lb green cabbage, thinly sliced (4 cups)
7. 3 scallions, cut into thirds and thinly sliced into long threads
8. .
9. FOR BURGERS
10. ================
11. 1 1/2 lb ground pork (preferably not lean)
12. 2 to 3 teaspoons jerk seasoning paste
13. 4 hamburger buns
14. .
15. ACCOMPANIMENT: mayonnaise

Directions

1. MAKE SLAW:
2. Stir together vinegar, sugar, allspice, and a scant 1/2 tsp salt, then toss with cabbage and scallions and let stand, tossing occasionally, while making burgers.
3. MAKE BURGERS:
4. Gently mix pork, jerk paste, and 1/2 tsp salt until combined. Form mixture into 4 (1/2-inch-thick) patties. Oil grill rack, then grill patties, covered only if using a gas grill, turning over occasionally, until just cooked through, 6 to 8 minutes total.
5. Grill buns if desired and assemble burgers (topped with slaw).

Notes

Slaw can be made 8 hours ahead and chilled.Patties can be formed 1 hour ahead and chilled.Patties can be cooked in an oiled hot grill pan over medium heat, turning over occasionally, until just cooked through, 8 to 10 minutes.