Active Time

　　30 min

　　Total Time

　　30 min

　　Spicing up store-bought barbecue sauce with a touch of cayenne and a splash of vinegar is an easy trick that makes a big difference. Here, pork burgers get a triple hit of flavor: The sauce gets mixed into the meat, slathered onto the cooked burgers for the last minute of grilling, and brushed on the bun. A cabbage slaw with a creamy dressing tops them off with just the right crunch.

　　

Ingredients

Makes 4 servings

　　1 (1/2-pound) piece green cabbage, cored

　　1/4 cup mayonnaise

　　1 tablespoon milk

　　1 tablespoon plus 1 1/2 teaspoons white-wine vinegar, divided

　　1/2 cup very finely shredded carrot (1 medium)

　　1 tablespoon thinly sliced fresh chives

　　1/2 cup bottled tomato-based barbecue sauce

　　1/4 teaspoon cayenne

　　1 1/2 pounds ground pork

　　4 kaiser or soft rolls, split and grilled

　　Equipment: an adjustable-blade slicer

　　

Step 1

Prepare grill for direct-heat cooking over medium-hot charcoal (medium heat for gas).

　　

Step 2

Thinly slice enough cabbage with slicer to measure 2 cups. Whisk together mayonnaise, milk, and 1 1/2 teaspoons vinegar until smooth, then toss with cabbage, carrots, chives, and salt and pepper to taste. Let coleslaw stand at room temperature, uncovered, while making burgers.

　　

Step 3

Stir together barbecue sauce, cayenne, 1/4 teaspoon salt, and remaining tablespoon vinegar until combined well.

　　

Step 4

Mix together pork, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 2 tablespoons barbecue sauce mixture until combined (do not overmix), then form into 4 (3/4-inch-thick) burgers (4 inches in diameter).

　　

Step 5

Oil grill rack, then grill patties, covered only if using a gas grill, turning over occasionally, until just cooked through, about 6 minutes total. Brush top of each patty with 1 tablespoon barbecue sauce mixture, then turn over and grill 30 seconds. Brush top of each patty with 1 tablespoon barbecue sauce, then turn over and grill 30 seconds more.

　　

Step 6

Brush cut sides of rolls with remaining 1/4 cup barbecue sauce, then sandwich patties and coleslaw between rolls.

　　Cooks' Note

　　· Coleslaw can be made 8 hours ahead and chilled, covered. ·Patties can be formed 1 hour ahead and chilled, covered. · If you aren't able to grill outdoors, patties can be cooked in an oiled large (2-burner) ridged grill pan over medium heat, turning over occasionally, until just cooked through, 7 to 9 minutes, then brushed with barbecue sauce and cooked as above.