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Beets and goat cheese, a classic cool-weather pairing, offer a perfect harmony of sweet, earthy and tangy flavors. As a vibrant topping for tonight’s pork burgers, we’re sending pickled beets, packing even more tang into every bite. Our goat cheese combines beautifully with Dijon mustard and mayo into a flavorful spread—accented by the creaminess of a crisp cone cabbage slaw. (Like all pickled vegetables, your beet slices will arrive in a brine, so be sure to drain off the liquid after carefully opening the package!)

Ethan Mick

with Pickled Beets & Cone Cabbage Slaw

Spiced Pork Burgers

Ground Pork

Challah Buns

Carrot

Cone Cabbage

Sliced Pickled Beets

Apple Cider Vinegar

Crumbled Goat Cheese

Shallot

Mayonnaise

Whole Grain Dijon Mustard

Pork Burger Spice Blend (Sweet Paprika, Ground Coriander, Ground Fennel Seeds & Garlic Powder)

Ingredients

Wash and dry the fresh produce. Peel the shallot and mince to get 2 tablespoons (you may have extra); place in a bowl with the **vinegar**. Peel the carrot and grate on the large side of a box grater. Cut out and discard the cabbage core; thinly slice the leaves and place in a large bowl. Halve the buns. In a bowl, combine the **mustard**, **cheese** and **half the mayonnaise**; season with salt and pepper to taste.

Prepare the ingredients & make the cheese spread:

Add the **carrot**, **shallot-vinegar mixture** and **remaining mayonnaise**  to the bowl of **cabbage**; season with salt and pepper. Toss to thoroughly combine. Set aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.

Make the slaw:

While the slaw marinates, in a medium bowl, combine the **ground pork** (removing and discarding the paper lining from the bottom) and **spice blend**; season with salt and pepper. Gently mix to combine. Using your hands, form the mixture into two ½-inch-thick patties. Transfer to a plate.

Form the patties:

While the slaw continues to marinate, in a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the **patties** and cook 3 to 5 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

Cook the patties:

Add 1 teaspoon of olive oil to the pan of reserved fond and heat on medium-high until hot. Add the **buns**, cut sides down, and toast 1 to 2 minutes, or until lightly browned. Transfer to a work surface.

Toast the buns:

Top the bottoms of the **toasted buns** with the **cooked patties**,  **pickled beets** (draining before adding) and **cheese spread**. Complete the burgers with the bun tops. Divide between 2 dishes. Divide the **slaw** between 2 separate dishes and serve on the side. Enjoy!