Barbecue Pork Burgers with Coleslaw

Barbeque Sauce
2 Tablespoons unsalted butter
1/2 Cup onion, minced
2 Garlic cloves, minced
1 Cup ketchup
3 Tablespoons Worcestershire sauce
2 Teaspoons dry mustard
1/4 Cup cider vinegar
1/4 Cup firmly packed brown sugar
2 1/2 Teaspoons chili powder
1/2 Teaspoon hot pepper sauce
09/02/06 * * * * *
Burgers
1 1/2 Pounds ground pork
3 Tablespoons fresh breadcrumbs
1/3 Cup barbeque sauce
Vegetable oil, for brushing the burgers
Kosher salt & freshly ground black pepper
09/02/06 * * * * *
Coleslaw
2 Cups cabbage, thinly shredded
1/4 Cup carrot, coarsely grated
1/4 Cup red onion, thinly sliced
2 Teaspoons fresh lemon juice
3 Tablespoons mayonnaise, or to taste
Kosher salt & freshly ground black pepper
4 Sesame hamburger buns, split & toasted
09/02/06 * * * * *

Barbecue Sauce: Heat the butter in a heavy saucepan over medium heat. Add the onion and garlic and cook, stirring, until softened, about 10 minutes. Add the ketchup, Worcestershire sauce, mustard, vinegar, brown sugar, chili powder, and hot pepper sauce, and simmer the mixture, stirring occasionally, for 15 minutes. Transfer the sauce to a bowl and let it cool. The barbecue sauce may be made 4 days in advance and kept covered and chilled.
Burgers: In a bowl combine the pork, breadcrumbs, and 1/3 cup of the barbecue sauce well and form into 4 (1� thick) patties. Lightly brush the burgers with oil and season with salt and pepper. Heat a well-seasoned grill pan over medium-high heat. Grill the burgers, turning once, until just cooked through, about 6 minutes per side. Baste the burgers with some of the barbecue sauce and continue to grill, turning and basting occasionally for 2 minutes more.
While the burgers are grilling, make the coleslaw: In a bowl combine the cabbage, carrot, onion, lemon juice, mayonnaise, and salt and pepper, to taste.
Transfer the burgers to the buns and top them with the coleslaw. Serve the remaining barbecue sauce separately.