“Rachael Ray”

Ingredients Nutrition


  1. In a big bowl, mix the ground pork, half the chopped garlic, half the orange zest, cumin, coriander, mustard, hot sauce, salt, and pepper.
  2. Evenly divide meat mixture into 4 portions; form 4 large patties about 1-inch thick.
  3. Preheat a skillet with 2 tablespoons vegetable oil over med-high heat.
  4. Add patties to hot skillet; cook for 6 minutes.
  5. Flip and top each patty with three pickle slices, a slice of ham, and a slice of cheese.
  6. Cook patties for another 5-6 minutes.
  7. Place a foil tent over the pan for the last 2 minutes or so to ensure the cheese melts and the fixings heat up.
  8. While the patties are cooking, make the slaw: preheat a large skillet with the remaining vegetable oil.
  9. Add the remaining garlic and sliced onion to the hot oil; cook for 1 minute.
  10. Add in the remaining zest, orange juice, red wine vinegar, and honey; continue cooking for 1 minute.
  11. Turn the heat off and add the coleslaw mixture, red bell pepper, cilantro, parsley, and salt/pepper to taste, tossing to coat in the warm dressing.
  12. Serve burgers on Portuguese rolls with the sweet orange warm slaw on top of the burger and alongside.

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