Jerk Pork Cheeseburgers with Green Apple Slaw

From Every Day with Rachael Ray March 2008

2 granny smith apples, peeled, grated and patted dry
Grated peel of 1 lemon, plus 1 ½ tablespoons juice
½ C mayonnaise
1/3 C chopped chives
3 Tbsp pure maple syrup
2 Tbsp Jamaican jerk seasoning, such as McCormick
1 ½ pounds ground pork
8 slices applewood smoked bacon
4oz smoked cheddar cheese, thinly sliced
4 kaiser rolls, split and toasted

In a medium bowl, toss the apples with the lemon peel and juice. Add the mayonnaise, chives, 1 ½ tablespoons maple syrup and ½ tablespoon jerk seasoning; stir to combine; refrigerate.
In a large bowl, whisk together the remaining 1 ½ tablespoons maple syrup and 1 ½ tablespoons jerk seasoning. Add the ground pork and combine. Shape into four 1” thick patties, pressing your thumb in the center of each to prevent it from bulging.
In a large nonstick skillet, cook the bacon over medium heat until crisp, about 8 minutes. Transfer to paper towels to drain, reserving the skillet with the drippings. Cover the bacon with foil to keep warm. Heat the bacon drippings over medium-high heat until sizzling. Add the pork patties and cook for 4 minutes; flip, lower the heat to medium and cook for 3 minutes more. Lower the heat to low and top each patty with a quarter of the cheese; cover the skillet and cook until the cheese is melted and the patties are cooked through, about 2 minutes more.
Place a pork patty on each toasted roll bottom; top with 2 slices bacon, a quarter of the apple slaw and a roll top.