Grilled Pork Burgers with Crunchy Winter Cabbage-Cucumber Slaw
These juicy, smoky pork burgers cook fast on the grill and get topped with a tangy, crunchy slaw that screams “Pacific Northwest winter”: cabbage, cucumber, and a bright vinegar dressing. Comfort food with a fresh snap.
Back to full listIngredients
- Kroger Ground Pork 1 lb $3.99 (sale) per 16 oz
- Organic Green Cabbage 1/2 small head (about 10–12 oz), thinly sliced $2.49 (reg) per 1 lb
- Organic Cucumber 1, thinly sliced or julienned $1.49 (reg) each
- Organic Jumbo Red Onion 1/4 small, very thinly sliced $2.99 (reg) per 1 lb
- Organic Iceberg Lettuce (optional) a few leaves for crunch $3.49 (reg) each
- Burger buns 2 buns
- Dijon mustard 1 Tbsp
- Mayonnaise or plain Greek yogurt 2 Tbsp
- Apple cider vinegar or rice vinegar 1 1/2 Tbsp
- Honey or sugar 1 tsp
- Neutral oil or olive oil 1 Tbsp
- Salt & black pepper as needed
- Garlic powder (optional) 1/2 tsp
- Smoked paprika (optional) 1/2 tsp
Instructions
- Prep slaw: In a bowl, whisk vinegar, mustard, mayo (or yogurt), honey, oil, 1/2 tsp salt, and black pepper. Toss in cabbage, cucumber, and red onion. Let sit while you grill (it softens perfectly).
- Preheat grill to medium-high (about 400–450°F). Clean and oil grates.
- Make patties: Gently mix ground pork with 3/4 tsp salt, pepper, and optional garlic powder/smoked paprika. Form 2 patties, about 3/4-inch thick. Press a small dimple in the center of each.
- Grill patties 4–6 minutes per side, lid closed if possible, until nicely browned and cooked to 160°F (pork).
- Toast buns cut-side down on the grill for 30–60 seconds.
- Build burgers: Add lettuce if using, top with pork patty, then pile on slaw (don’t be shy). Serve extra slaw on the side.
Health notes: ~800–950 calories per serving (estimate, depending on bun and mayo). High protein; add extra slaw for more fiber/veg. Use yogurt instead of mayo to lighten.
Drink pairing: Washington craft pilsner or pale ale; the crisp bitterness balances the rich pork.