Makes 4 burgers

½ pound head of green cabbage, cored
¼ cup mayonnaise
1 tablespoon milk
1 tablespoon plus 1½ teaspoons white-wine vinegar, divided
½ cup finely shredded carrot
1 tablespoon thinly sliced fresh chives
½ cup bottled tomato-based barbecue sauce
¼ teaspoon cayenne pepper
1½ pound ground pork
4 Kaiser or soft rolls, split and grilled

Prepare grill—medium-hot charcoal and medium heat for gas grill.

Thinly slice enough cabbage with knife or slicer to measure 2 cups. Whisk
together mayonnaise, milk, 1½ teaspoons vinegar until smooth, then
toss with cabbage, carrots, chives, and salt and pepper to taste. Let slaw
stand at room temperature, uncovered while making burgers.

Stir together barbecue sauce, cayenne, ¼ teaspoon salt, and 1 tablespoon
vinegar until well combined.

Mix together pork, ½ teaspoon salt, ¼ 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).