Ingredients

For the barbecue sauce:
2 tablespoons unsalted butter
1/2 cup minced onion
2 garlic cloves, minced
1 cup ketchup
3 tablespoons Worcestershire sauce
2 teaspoons dry mustard
1/4 cup cider vinegar
1/4 cup firmly packed brown sugar
2 1/2 teaspoons chili powder
1/2 teaspoon hot pepper sauce
For the burgers:
1 1/2 pounds ground pork
3 tablespoons fresh bread crumbs

Vegetable oil, for brushing the burgers
Kosher salt and freshly ground black pepper
For the coleslaw:
2 cups thinly shredded cabbage
1/4 cup coarsely grated carrot
1/4 cup thinly sliced red onion
2 teaspoons fresh lemon juice
3 tablespoons mayonnaise, or to taste
Kosher salt and freshly ground black pepper
4 sesame hamburger buns, split and toasted

Directions

Make the barbecue sauce: Heat the
butter in a heavy saucepan over medium heat. Add the onion and garlic and cook, stirring, until softened,
about 10 minutes. Add the ketchup, Worcestershire sauce, mustard, vinegar, brown sugar, chili powder, and hot
pepper sauce, and simmer the mixture, stirring occasionally, for 15 minutes. Transfer the sauce to a bowl and
let it cool. The barbecue sauce may be made 4 days in advance and kept covered and chilled.
Make the burgers: In a bowl combine well the pork, the bread crumbs, and 1/3 cup of the barbecue sauce and
form the mixture into 4 (1-inch-thick) patties. Lightly brush the burgers with oil and season with salt and
pepper. Heat a well-seasoned grill pan over medium-high heat. Grill the burgers, turning once, until just
cooked through, about 6 minutes per side. Baste the burgers with some of the barbecue sauce and continue to
grill, turning and basting occasionally, for 2 minutes more

While the burgers are grilling, make the coleslaw: In a bowl combine the cabbage, carrot, onion, lemon juice,
mayonnaise, and salt and pepper, to taste.
Transfer the burgers to the buns and top them with the coleslaw. Serve the remaining barbecue sauce
separately.