Jerk Pork Cheeseburgers with Green Apple Slaw

Compliments of Rachel Ray

Ingredients:

• 2 granny smith apples, peeled, grated and patted dry
• Grated peel of 1 lemon plus 1-1/2 tablespoons juice
• 1/2 cup mayonnaise
• 1/3 cup chopped chives
• 3 tablespoons pure maple syrup
• 2 tablespoons Jamaican jerk seasoning, such as McCormick
• 1-1/2 pounds ground pork
• 8 slices applewood smoked bacon
• 4 ounces smoked cheddar cheese, thinly sliced
• 4 kaiser rolls, split and toasted

Directions:

1. In a medium bowl, toss the apples with the lemon peel and juice. Add the mayonnaise, chives, 1 1/2 tablespoons maple syrup and 1/2 tablespoon jerk seasoning; stir to combine; refrigerate.
2. In a large bowl, whisk together the remaining 1 1/2 tablespoons maple syrup and 1 1/2 tablespoons jerk seasoning. Add the ground pork and combine. Shape into four 1-inch-thick patties, pressing your thumb in the center of each to prevent it from bulging.
3. In a large nonstick skillet, cook the bacon over medium heat until crisp, about 8 minutes. Transfer to paper towels to drain, reserving the skillet with the drippings. Cover the bacon with foil to keep warm. Heat the bacon drippings over medium-high heat until sizzling. Add the pork patties and cook for 4 minutes; flip, lower the heat to medium and cook for 3 minutes more. Lower the heat to low and top each patty with a quarter of the cheese; cover the skillet and cook until the cheese is melted and the patties are cooked through, about 2 minutes more.
4. Place a pork patty on each toasted roll bottom; top with 2 bacon slices, a quarter of the apple slaw and a roll top.