The Chef
Kerry Heffernan Eleven Madison Park

Servings
Serves 4

Ingredients
Slaw:
3 tablespoons canola oil
1⁄2 yellow onion, julienned
2 scallions, julienned (green part only)
1⁄2 medium head Savoy cabbage, julienned
2 teaspoons ground cardamom 
Salt and freshly ground black pepper, to taste

Aïoli:
2 egg yolks
11⁄2 tablespoons Dijon mustard
2 tablespoons lemon juice
3⁄4 cup canola oil
1 clove garlic, crushed to a paste 
1 tablespoon whole-grain mustard
Salt and pepper, to taste

Sandwich:
1 kielbasa sausage (Heffernan prefers Hillshire Farm)
4 Portuguese rolls or 1 baguette

Cooking Instructions
Slaw: Heat oil in a skillet. Add onion, and sweat until translucent. Add scallions, cabbage, cardamom, salt, and pepper, and cook until the cabbage has released most of its liquid but still has an al dente texture. Set aside to cool. (Can be made a day ahead.) 

Aïoli: Add yolks, Dijon mustard, and lemon juice to a medium bowl, and whisk until combined. Continue whisking while gradually adding oil until the mixture has emulsified and thickened. Add garlic and whole-grain mustard and season with salt and pepper.  Cut kielbasa into 4-inch pieces, then slash down the center to butterfly. Preheat the grill or light coals to medium-hot on one half of the grill, and grill kielbasa until lightly browned and heated through, about 4 to 6 minutes. Move kielbasa to cooler part of the grill if it starts to burn. Cut the rolls in half without going all the way through, and grill the cut sides. Spread both sides of the rolls with aïoli, place kielbasa in center, and pile coleslaw atop the kielbasa. Serve immediately. Combine mayonnaise with 1/2 teaspoon chopped jalapeno and set aside.

Separate the pulled pork into strands and toss with 1 tablespoon barbecue sauce. Combine beef with pulled pork and remaining jalapeno. Divide the meat into four, and shape into patties. Season outside of burgers with salt and pepper. (Skip the jalapeno for kids.)

Topping: Blanch corn in boiling salted water for 3 minutes. Cut kernels off cobs and place them in a small mixing bowl. Crush kernels lightly with a fork to release the liquid. Stir in Cheddar, and season with salt and pepper.

Oil the rack of a heated grill. When coals are glowing and covered with gray ash, place burgers on grill and cook for about 3 minutes. Turn, brush with barbecue sauce, and cook for another 3 minutes. Turn and brush with sauce once more; cook for another minute, or until internal temperature reaches 125 to 130 degrees on a meat thermometer.

Butter the bun halves and toast on the grill. Spread the buns with jalapeno mayonnaise. On the bottom half, layer lettuce, tomato, onion, and the burger. Spread a tablespoon of corn-Cheddar mixture over the burger, and top with the bun. Serve with pickles.

Photograph by Christopher Griffith