Cheddar Pork Burgers With Apple-Mustard Slaw

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


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:

Calories 580 Fat 34 g Sodium 1,340 mg

Carbohydrates 39 g Saturated fat 12 g Total sugars 15 g

Protein 33 g Cholesterol 100 mg Dietary fiber 4 g

Exchanges per serving: ½ fruit, 1 starch, 1 carb, 4 medium-fat protein, 2 ½ fat.