Directions

1. 1

   Preheat your grill for direct-heat cooking over medium-high heat (if using charcoal) or medium heat (if using gas). Allow the grill to reach the proper temperature.

2. 2

   Using an adjustable-blade slicer or mandoline, thinly slice the cored green cabbage until you have about 2 cups of sliced cabbage. Set aside.

3. 3

   In a large bowl, whisk together the mayonnaise, milk, and 1 1/2 teaspoons of white-wine vinegar until the mixture is smooth and emulsified. Add the sliced cabbage, shredded carrot, and fresh chives. Toss everything together until well coated. Season with salt and pepper to your taste. Let the coleslaw sit at room temperature while you prepare the burgers.

4. 4

   In a small bowl, combine the bottled barbecue sauce, cayenne pepper, the remaining 1 tablespoon of white-wine vinegar, and 1/4 teaspoon of salt. Stir until well blended. Set aside.

5. 5

   In another bowl, combine the ground pork, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 2 tablespoons of the barbecue sauce mixture. Mix gently with your hands until just combined—do not overmix or the burgers will become tough. Form the mixture into 4 patties, each about 3/4-inch thick and 4 inches in diameter.

6. 6

   Lightly oil the grill rack. Place the pork patties on the grill and cook, covered if using a gas grill, for about 3 minutes per side, turning occasionally, until the internal temperature reaches 160°F. During the final minute of cooking, brush the top of each patty with 1 tablespoon of the barbecue sauce mixture. Flip and grill for 30 seconds, then brush the other side with another tablespoon of sauce and grill for 30 seconds more.

7. 7

   Brush the cut sides of the Kaiser rolls with the remaining barbecue sauce mixture. If desired, toast the rolls lightly on the grill until golden.

8. 8

   Assemble each burger by placing a grilled pork patty on the bottom half of a roll, topping with a generous portion of the coleslaw, and closing with the top half of the roll. Serve immediately while warm.