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1
To make the mustard barbecue sauce, blend the vinegar, mustard, honey, salt, and oil in a blender until emulsified.
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2
Transfer to a bowl and stir in the black pepper.
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3
The barbecue sauce can be made 1 day ahead, covered, and refrigerated.
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4
Bring to room temperature before serving.
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5
To make the dressing for the slaw, blend the green onions, vinegar, 1/4 cup cold water, chiles, mayonnaise, and oil in a blender until emulsified.
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6
Season with salt and pepper.
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7
Put the cabbage and red onion in a bowl, add the dressing, and stir until combined.
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8
Fold in the cilantro and season with salt and pepper to taste.
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9
Let sit at room temperature for at least 15 minutes before serving.
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10
The slaw can be made 2 hours in advance and refrigerated.
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11
Divide the meat into 4 equal portions (about 6 ounces each).
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12
Form each portion loosely into a 3/4-inch-thick burger and make a deep depression in the center with your thumb.
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13
Season both sides of each burger with salt and pepper.
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14
Cook the burgers, using the oil (see page 16), and basting the burgers with some of the barbecue sauce during the last minute of cooking.
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15
Place the burgers on the bun bottoms and top each one with more barbecue sauce and some of the slaw.
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16
Cover with the bun tops and serve immediately.
