BURGERS WITH PICKLED SLAW

pickled slaw:

(makes about 3½ cups)

1⁄3                    medium jalapeño, trimmed

4           ounces red cabbage

(¼ small head, cored)

4           ounces green cabbage

(¼ small head, cored)

4           ounces   carrots

(about 2 medium carrots)

3           tablespoons red wine vinegar

1           tablespoon  granulated  sugar

½          teaspoon kosher salt

1           tablespoon mustard seeds

1                       teaspoon whole coriander seeds

burgers:

2                       garlic cloves, peeled

1           shallot, cut into 1-inch pieces

¾          pound boneless pork shoulder, trimmed and cut into 1-inch pieces

¾          pound beef stew meat, trimmed and cut into 1-inch pieces

1½        teaspoons kosher salt

½          teaspoon  freshly  ground black pepper

1½        tablespoons  dijon  mustard

4           pretzel buns (if not available, a brioche bun or portuguese roll works well)

*  we like the combination of pork and beef, but you can use 100% of one or the other.

Nutritional information per burger with ¼ cup slaw and bun: Calories 505 (29% from fat) • carb. 47g • pro. 44g • fat 16g

• sat. fat 5g • chol. 107mg • sod. 1654mg • calc. 102mg
• fiber 1g

Active Time: 25 minutes Inactive Time: 16 minutes

1. Insert the slicing disc at setting 1 into the work bowl.

Slice jalapeño on High (keep in the work bowl).

1. Adjust slicing disc to setting 3. Slice cabbages on High (keep in the work bowl).
2. Remove the slicing disc and replace with the medium shredding disc. Shred the carrots on High and transfer all of the vegetables to a large mixing bowl. Add the remaining slaw ingredients to the bowl of vegetables. Toss to evenly combine. Cover and reserve in the refrigerator until ready to use.
3. Preheat broiler on High with rack in upper position, about 6 to 8 inches from the top of the oven.
4. Insert the chopping blade into the work bowl of the food processor. With the food processor running on High, drop the garlic and shallot down the feed tube and process until finely chopped.
5. Add meat, salt, pepper and Dijon mustard to the work bowl. Pulse in 2-second bursts until meat is finely chopped, about 12 to 15 pulses.
6. Form the burger mixture into four patties (6 to 7 ounces each) and broil on High, 8 minutes per side (for medium).
7. Serve on a pretzel bun topped with Pickled Slaw.