Grilled Pork Burgers with Robs Famous Coleslaw

• 1 1/2 teaspoons cumin seeds
• 3 tablespoons extra-virgin olive oil, plus more for grilling
• 1/2 cup diced shallots
• 1 tablespoon minced garlic
• 1 tablespoon thyme leaves
• 2 chiles de arbol, thinly sliced on the bias
• 2 pounds ground pork
• 1/4 pound fresh Mexican chorizo, casing removed
• 3 ounces applewood-smoked bacon, finely diced
• 2 tablespoons chopped flat-leaf parsley
• 6 slices Manchego cheese
• 6 brioche or other good burger buns
• Aioli (recipe follows)
• Romesco (see page 44)
• 2 ounces arugula
• Robs famous coleslaw (recipe follows)
• Kosher salt and freshly ground black pepper
• 1 extra-large egg yolk
• 1/2 cup grapeseed oil
• 1/2 cup extra-virgin olive oil
• 1 small clove garlic
• 1/2 lemon, for juicing
• Pinch cayenne pepper
• Kosher salt
• 1/2 cup red wine vinegar
• 2 teaspoons honey
• 1/2 small head red cabbage, about 1 pound, cored and thinly sliced
• 1/2 small head green cabbage, about 1 pound, cored and thinly sliced
• 1/2 red onion, thinly sliced
• 1 carrot, peeled and grated
• 1/2 cup mayonnaise, preferably homemade
• A healthy pinch cayenne pepper
• 2 tablespoons minced chives
• 1/4 cup chopped flat-leaf parsley
• Kosher salt and freshly ground black pepper

1. In a medium saute pan, toast the cumin seeds over medium heat a few minutes, until the seeds release their aroma and darken slightly.
2. Pound the seeds in a mortar or spice grinder until coarsely ground.
3. Return the pan to the stove over high heat for 1 minute.
4. Add the olive oil and shallots.
5. Turn the heat down to medium-low, and cook a few minutes, stirring once or twice, until the shallots start to soften.
6. Add the garlic, thyme, cumin, and sliced chile.
7. Season with 1/4 teaspoon salt and a few grindings of black pepper, and cook 3 to 4 minutes, until the shallots become translucent.
8. Set aside to cool.
9. In a large bowl, use your hands to combine the ground pork, chorizo, bacon, shallot mixture, and parsley, being careful not to overmix the meat.
10. Season with 1 1/4 teaspoons salt and lots of freshly ground black pepper.
11. Shape the meat into six 6-ounce patties.
12. Chill in the refrigerator if not using right away.
13. Light the grill 30 to 40 minutes before cooking, and remove the pork burgers from the refrigerator to come to room temperature (if you made them in advance).
14. When the coals are broken down, red, and glowing, brush the pork burgers with olive oil, and grill them 3 to 4 minutes on the first side, until theyre nicely browned.
15. Turn the burgers over, and place a piece of cheese on each one.
16. Cook another 3 minutes or so, until the pork is just cooked through.
17. (It should still be slightly pink in the center.)
18. Slice the buns in half, brush them with olive oil, and toast them on the grill, cut side down, for a minute or so, until theyre lightly browned.
19. Spread both sides of the buns with aioli.
20. Place a burger on the bottom half of each bun, and dollop with a generous amount of romesco.
21. Place some arugula leaves on top, and finish with the top half of the bun.
22. Serve the burgers on a platter with mounds of Robs famous coleslaw.
23. For your more indulgent friends, serve extra romesco and aioli on the side.
24. Place the yolk in a stainless steel bowl.
25. Begin whisking in the grapeseed oil drop by drop.
26. Once the mixture has thickened and emulsified, you can whisk in the remaining grapeseed and olive oils in a slow steady stream.
27. If the mixture gets too thick, add a drop or two of water.
28. Pound the garlic with 1/4 teaspoon salt with a mortar and pestle.
29. Whisk the garlic paste into the aioli.
30. Season with 1/4 teaspoon salt, a squeeze of lemon juice, and the cayenne.
31. Taste for balance and seasoning.
32. If the aioli seems thick and gloppy, thin it with a little water.
33. In addition to thinning the aioli, this will also make it creamier.
34. In a small saucepan, reduce the vinegar by half over medium heat.
35. Cool 5 minutes, and then stir in the honey until it dissolves.
36. Combine the cabbages, onion, and carrot in a large bowl.
37. Pour the vinegar-honey mixture over the vegetables, and toss well to combine.
38. Season with salt and pepper, and let sit 15 minutes, tossing occasionally.
39. Add the mayonnaise, cayenne, and herbs, and toss well.
40. Taste for balance and seasoning.
41. I think these burgers taste best when the flavors have had time to meld.
42. Somix the meat ingredients together in the morning or the night before.
43. The romesco can be made a day or two ahead of time, if you like.
44. Make the aioli a few hours before serving.
45. When you make the burgers, combine the ingredients gently so you dont overwork the meat, which would make a tough burger.
46. Shape it into a loose ball until it just comes together, and flatten slightly to form a patty.
47. To be sure the meat is well seasoned, make a small test burger first.

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Taken from www.epicurious.com/recipes/food/views/grilled-pork-burgers-with-rob-s-famous-coleslaw-390922 (may not work)