Cubano Pork Burgers - cooking recipe

Ingredients

1 3/4 lbs ground pork
4 garlic cloves, chopped
2 navel oranges, zest of
2 navel oranges, juice of
1 tablespoon ground cumin
1 1/2 teaspoons coriander
3 tablespoons yellow mustard
hot sauce (Tabasco, to taste)
salt
fresh ground black pepper
1/4 cup vegetable oil
12 slices pickles (dill, garlic, or sour)
4 slices honey-baked ham (deli-sliced)
4 slices swiss cheese (deli-sliced)
1 small red onion, thinly sliced
1/4 cup red wine vinegar
1 tablespoon honey
1 (16 ounce) package coleslaw mix
1 small red bell pepper, seeded and thinly sliced
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh flat-leaf parsley
4 Portuguese rolls, split

Preparation

In a big bowl, mix the ground pork, half the chopped garlic, half the orange zest, cumin, coriander, mustard, hot sauce, salt, and pepper.
Evenly divide meat mixture into 4 portions; form 4 large patties about 1-inch thick.
Preheat a skillet with 2 tablespoons vegetable oil over med-high heat.
Add patties to hot skillet; cook for 6 minutes.
Flip and top each patty with three pickle slices, a slice of ham, and a slice of cheese.
Cook patties for another 5-6 minutes.
Place a foil tent over the pan for the last 2 minutes or so to ensure the cheese melts and the fixings heat up.
While the patties are cooking, make the slaw: preheat a large skillet with the remaining vegetable oil.
Add the remaining garlic and sliced onion to the hot oil; cook for 1 minute.
Add in the remaining zest, orange juice, red wine vinegar, and honey; continue cooking for 1 minute.
Turn the heat off and add the coleslaw mixture, red bell pepper, cilantro, parsley, and salt/pepper to taste, tossing to coat in the warm dressing.
Serve burgers on Portuguese rolls with the sweet orange warm slaw on top of the burger and alongside.