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For eight weeks, we’re exploring the country’s culinary wonders right from the Blue Apron Test Kitchen! Third stop: Nashville. Our take on the Southern-style “paddy” melt at Nashville favorite, Martin’s Bar-B-Que, deliciously combines two of the region’s classic condiments: layers of tangy-sweet barbecue sauce and a rich pimento cheese spread perfectly complement juicy pork patties (also mixed with our smoky barbecue blend). To learn more about what inspired this dish, go to roadtrip.blueapron.com/nashville.

Ethan Mick

with Pimento Cheese & Coleslaw

Martin’s Bar-B-Que-Style Pork Burgers

Ground Pork

Potato Buns

Carrots

Cabbage

Sweet Piquante Peppers

White Cheddar Cheese

Barbecue Sauce

Mayonnaise

Apple Cider Vinegar

Sugar

Barbecue Spice Blend (Smoked Paprika, Sweet Paprika, Ground Fennel Seeds, Ground Coriander, Garlic Powder & Light Brown Sugar)

Southern Spice Blend (Onion Powder, Garlic Powder, Ground Yellow Mustard, Smoked Paprika & Cayenne Pepper)

Wash and dry the fresh produce. Whisk together the **sugar**, **half the vinegar**, and **half the mayonnaise**. Cut out and discard the core of the **cabbage**; thinly slice the leaves. Peel the **carrots** and grate on the large side of a box grater. Add to the bowl of **dressing**; season with salt and pepper. Stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

Make the dressing & slaw:

While the slaw marinates, grate the **cheese** on the large side of a box grater. Finely chop the **peppers**. Halve the **buns**. In a bowl, combine the **barbecue sauce** and **remaining vinegar**.

Prepare the ingredients & make the sauce:

In a bowl, combine the **pork** and **half the barbecue spice blend** (you will have extra). Season with salt and pepper; gently mix to combine. Form the mixture into two ½-inch-thick patties. In a medium pan (nonstick, if you have one), heat a drizzle of **olive oil** on medium-high until hot. Add the **patties**. Cook 5 to 6 minutes per side (flipping carefully, as the oil may splatter), or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

Form & cook the patties:

While the patties cook, in a bowl, combine the **grated cheese**, **chopped peppers**,** half the Southern spice blend** (you will have extra), and the **remaining mayonnaise**. Season with salt and pepper.

Make the pimento cheese:

To the pan of reserved fond, add the **buns**, cut side down. Toast on medium-high 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface. Assemble the burgers using the **toasted buns**, **pimento cheese**, **cooked patties**, and **sauce**. Serve the **burgers** with the **slaw**. Enjoy!