Smoked Pork Burgers
Ingrediënten
Makes 2 Large Or 4 Small Burgers
- 1 pound ground pork not too lean: at least 15% pork fat or, if you can get your pork ground for you at a butcher shop, ask for a little more
- 1 yellow onion finely diced
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
- ½ cup Jack’s Old South Hickory Sauce or make your own see this page
- 1 cup Classic Creamy Coleslaw
- 4 onion rolls split and toasted
- Brown mustard optional
- Sliced dill pickles optional
Instructies
- Heat a smoker to 350°F.
- In a large bowl, combine the pork, diced onion, salt, pepper, and barbecue sauce.
- Knead to combine, but do not overwork.
- Form the mixture into 2 large or 4 small patties.
- Place the patties in an aluminum pan (either a small one for 2 burgers or a medium one for 4), and set the pan in the smoker.
- Smoke for about 7 minutes, or until the bottoms of the burgers begin to brown and form a crust.
- Remove the pan from the smoker and gently flip the burgers using a spatula.
- Return the pan to the smoker and smoke the burgers for 8 more minutes.
- Cook until an instant-read meat thermometer inserted into the side of a burger reads 160°F for medium.
- Serve the burgers, topped with a scoop of coleslaw, on the prepared onion rolls, which you may slather with mustard and top with pickles if you like.
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