Ingredients:

1 (1/2-pound) piece green cabbage, cored
1/4 cup mayonnaise
1 tablespoon milk
1 tablespoon plus 1 1/2 teaspoons white-wine vinegar, divided
1/2 cup very finely shredded carrot (1 medium)
1 tablespoon thinly sliced fresh chives
1/2 cup bottled tomato-based barbecue sauce
1/4 teaspoon cayenne
1 1/2 pounds ground pork
4 kaiser or soft rolls, split and grilled

Methods:

Prepare grill for direct-heat cooking over medium-hot charcoal (medium heat for gas).

Thinly slice enough cabbage with slicer to measure 2 cups.Whisk together mayonnaise,milk, and 1 1/2 teaspoons vinegar until smooth,then toss with cabbage,carrots,chives,and salt and pepper to taste.Let coleslaw stand at room temperature,uncovered, while making burgers.

Stir together barbecue sauce,cayenne,1/4 teaspoon salt,and remaining tablespoon vinegar until combined well.

Mix together pork,1/2 teaspoon salt,1/4 teaspoon pepper,and 2 tablespoons barbecue sauce mixture until combined (do not over mix), then form into 4 (3/4-inch-thick) burgers (4 inches in diameter).

Oil grill rack, then grill patties,covered only if using a gas grill, turning over occasionally,until just cooked through,about 6 minutes total. Brush top of each patty with 1 tablespoon barbecue sauce mixture,then turn over and grill 30 seconds. Brush top of each patty with 1 tablespoon barbecue sauce,then turn over and grill 30 seconds more.

Brush cut sides of rolls with remaining 1/4 cup barbecue sauce,then sandwich patties and coleslaw between rolls.