Make this: Grilled pork burgers with country mustard and quick pickles

It wouldn’t be a barbecue without a burger. Coffee and brown sugar add a unique flavor to the pork. The pickles are so easy, you’ll want to double the recipe and keep a jar in your fridge.

8 servings

Quick pickles:

• 2 cups granulated sugar
• 1 cup distilled white vinegar
• 4 Tbsp. fresh dill, roughly chopped
• 1 Tbsp. kosher salt
• 1 Tbsp. mustard seed
• 1 tsp. celery seed
• ½ tsp. whole peppercorns
• 5 medium cucumbers, sliced
• 1 cup sliced onion
• 1 cup sliced radishes

Rub:

• 1 Tbsp. ground coffee
• 2 tsp. brown sugar
• 2 tsp. ground black pepper
• ½ tsp. ground coriander
• ½ tsp. dried oregano
• ½ tsp. kosher salt
• Country Mustard:
• ½ cup mayonnaise
• ½ cup Dijon mustard
• ½ cup stone ground mustard
• 1 tsp. dried parsley flakes
• 1 tsp. garlic powder

Burgers:

• 3 lbs. ground pork
• 8 potato buns or Hawaiian sweet bread buns, split in half
• Sliced fontina cheese
• Country mustard, homemade pickles (recipes follow), lettuce leaves and tomato slices, for serving

For the Quick Pickles:
• In a medium saucepan over medium heat, bring the celery seeds, sugar, vinegar, dill, salt, mustard seeds and peppercorns to a boil. Boil until sugar dissolves, about 5 minutes. Let cool slightly.
• Place the cucumbers, onion and radishes in large bowl. Pour vinegar mixture over vegetables. Let stand at least 30 minutes.

For burgers:
• Combine all spice rub ingredients in a small bowl and stir together. Set aside.
• Combine all country mustard in a small bowl and whisk together. Set aside.
• Prepare a charcoal grill for medium-high, direct heat or heat a gas grill to medium-high.
• Divide the ground pork into eight equal portions; shape into patties.
• Season both sides of patties with the spice rub.
• Place patties on grill. Grill until cooked through and no pink remains.
• Place buns cut side down on grill. Grill until toasted and marks appear.• Spread mustard on buns and top with burger, cheese, tomato slice, homemade pickles and lettuce.