Serves 4.
Note: For a seasonal touch, add 1/4 cup of chopped dried cranberries to the coleslaw. From Meredith Deeds.
• 1/4 c. low-fat buttermilk
• 2 tbsp. mayonnaise
• 2 tbsp. cider vinegar
• 1 tbsp. sugar
• 1 tbsp. whole-grain Dijon mustard
• 1 1/4 tsp. salt, divided
• 1/2 tsp. freshly ground black pepper, divided
• 5 c. coleslaw mix
• 1 Granny Smith apple, grated
• 1 lb. ground pork
• 1 tbsp. finely chopped fresh sage
• 1 garlic clove, minced
• 2 tsp. vegetable oil
• 4 slices Cheddar cheese
• 4 potato buns, split and toasted
Directions
In a large bowl, whisk together the buttermilk, mayonnaise, vinegar, sugar, mustard, 1/4 teaspoon salt and 1/4 teaspoon pepper. Add the coleslaw mix and grated apple, and toss to combine. Cover and keep refrigerated until ready to use.
In a medium bowl, gently combine the ground pork, sage, garlic, remaining 1 teaspoon salt and remaining 1/4 teaspoon pepper. Gently form the meat into 4 balls, then lightly press into 4-inch-wide, 1-inch-thick patties. Make a slight indentation in the center of each patty. This will help keep the patties flat while they are cooking.
Heat the oil in a 12-inch skillet over medium heat. Place the patties in the skillet and cook the burgers 6 minutes on one side, flip and cook for another 4 minutes. Top each patty with a slice of cheese and continue to cook until cheese is melted and patty is cooked through, about another 2 to 4 minutes.
Place the patties on the bottom half of each toasted bun. Top with some of the coleslaw and remaining half of the buns. Serve immediately.
Nutrition information per serving:
Calories580Fat34 gSodium1,340 mg
Carbohydrates39 gSaturated fat12 gTotal sugars15 g
Protein33 gCholesterol100 mgDietary fiber4 g
Exchanges per serving: ½ fruit, 1 starch, 1 carb, 4 medium-fat protein, 2 ½ fat.
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