SLAW:
Whisk mayonnaise, buttermilk, chives, vingar, sugar, salt and pepper in a bowl until blended. Add coleslaw; tooss to coat. Refrigerate 1 hour, stirring a few times.
BURGERS:
Gently mix ingredients in a large bowl. Shape into 6 1 inch thick burgers. Heat outdoor grill. Toast buns on grill; remove to a platter. Cover loosely with foil to keep warm.
Coat burgers with nonstick spray. Grill, 10 to 12 min. turning once. Place on buns; top with slaw. Serve remaining slaw on the side.
Originally Submitted
10/7/2007
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