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Recipe Main Cat | Carolina BBQ Burger


I recently had some chicken wings with Carolina BBQ on them, and I have been dying to make my own ever since.  Carloina BBQ sauce is unlike most others in the United States because it is mustard based instead of ketchup based.  If you find mustard and vinegar to be a little to tangy, using half ketchup and half mustard is a perfectly acceptable alteration to the recipe.

I will warn you, both this coleslaw and BBQ sauce are hard to stop eating.  The pork in this burger adds a little depth of flavor, and matches well with the Carolina BBQ sauce.  The coleslaw is super easy, and can be modified in any way you prefer.  This burger is a mouthful of flavors, and all of the ingredients manage to compliment instead of overpower each other.  This recipe will make a lot of extra BBQ sauce, but you won't mind having it on hand.


Carolina BBQ Sauce:
1 cup - yellow mustard
4 oz - Pastamore White Balsamic Vinegar with Pear
2 Tbsp - Pastamore Fresh Jalapeno Oil
3 Tbsp - brown sugar
2 tsp - liquid smoke
To taste - salt and black pepper
1 tsp - chili powder

1/2 head - cabbage
2 - carrots
1/4 cup - mayonnaise
3 Tbsp - Pastamore White Balsamic Vinegar with Pear
1/2 Tbsp - sugar
1/2 tsp - salt
To taste - black pepper

4 - onion buns
1/2 lb - ground pork
1/2 lb - ground beef
1 Tbsp - Carolina bbq sauce
1/2 tsp - salt
1/4 tsp - black pepper


1.  Place a medium-sized saucepan on the stove over medium-high heat.  Add the mustard, Pastamore White Balsamic Vinegar with Pear, brown sugar, salt, black pepper, and chili powder to the pan.  Use a whisk to mix well.  Bring the sauce to a simmer, and cook for approximately 10 minutes.  Once the pot has been removed from the heat, add the liquid smoke and Pastamore Fresh Jalapeno Oil.  Place to the side to cool.

2.  Add the mayonnaise, Pastamore White Balsamic Vinegar with Pear, sugar, salt, and black pepper to a medium-sized mixing bowl.  Use a whisk to throughly mix the ingredients.

3.  Place the flat side of the half cabbage head onto a cutting board.  Use a knife to cut down the middle of the cabbage from the stem to the top.  Next, shred the cabbage perpindicular to the first cut.  Peel and the carrots, and cut into 2 inch long, thin strips.  Add the shredded cabbage to the mixing bowl containing the mayonnaise mixutre.  Toss until throughly mixed.  Place inside the refrigerator to cool.

4.  Add the ground pork, ground beef, 1 Tbsp bbq sauce, salt, and pepper to a medium-sized mixing bowl.  Mix until all of the ingredients are evenly distributed.  Form the meat into four patties.

5.  Turn on the grill to medium-high heat.  Once the grill is hot, add the burger patties.  Cook the burgers until the desired doneness has been reached, turning only once during the cooking process.

6.  Plate the bottom half of the onion bun.  Top with the burger, and then add 1/2-1 Tbsp of Carolina BBQ sauce on top.  Add a geneous portion of the coleslaw on top, and then finish with the remaining half of the bun.  Serve and enjoy!







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