Pork Burgers With Thyme Mayo And Red Cabbage Crunch Recipe

Since I was a vegetarian until recently, I haven’t been a burger lover for long. In fact, throughout my life, I’ve never liked the texture of burgers and instead have been partial to veggie burgers and other types of patties, croquettes, and cakes. But ground beef? Not necessarily my favorite thing to mix, shape, and grill (or fry). Enter the pork butt. Alex calls pork the Cadillac of meats, and last week at dinner we explained why to our guests at my mom’s house. It’s just so fatty. And fat makes for a great burger. Pork burgers are simple, flavorful, and a great change of pace if you’ve been grilling regular burgers all this time. They take really well to condiments, too. Mark Bittman sung their praises a while back, which is the original inspiration for this recipe. I recommended Bittman’s take on the burgers to my sister Jill, who successfully made them (and who insists you must eat them on honey wheat English muffins, which I failed to find). Jill, in turn, recommended the burgers back to me. They were easy to make and easy to grill (in the dark). With the creaminess of herb-spiked mayo and the crunchiness of my mom’s cabbage slaw, these burgers say summer to me. — Cara