Soul Burger

Total Time:
1 hr 45 min
Prep:
30 min
Inactive:
25 min
Cook:
50 min

Yield:
5 servings
Level:
Intermediate

Ingredients
  • Patties:
  • 2 teaspoons vegetable oil
  • 3 stalks celery, small diced
  • 1 bell pepper, small diced
  • 1/2 medium onion, small diced
  • 2 1/2 pounds fresh ground pork (pork shoulder butt is recommended)
  • 2 tablespoons your favorite BBQ sauce, plus more for serving
  • 1 tablespoon hot sauce, such as Tabasco
  • 1 tablespoon Worcestershire sauce
  • 3 teaspoons kosher salt
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 2 teaspoons paprika
  • 2 teaspoons ground black pepper
  • Fried Onions:
  • Vegetable oil, for frying
  • 1 onion, julienned
  • 1 cup buttermilk
  • 1 cup all-purpose flour
  • 1/4 cup cornmeal
  • 4 tablespoons Cajun seasoning
  • Coleslaw:
  • 3 1/2 cups shredded green cabbage
  • 1/2 cup shredded purple cabbage
  • 1/4 cup shredded carrot
  • 3 tablespoons store-bought coleslaw dressing
  • 5 cornmeal buns, split
  • Special equipment: a grill or smoker; a deep fryer
Directions
  • For the patties: Prepare a grill for medium-high heat or prepare a smoker to 225 degrees F.

  • Heat the vegetable oil in a large skillet over medium-high heat. Add the celery, bell pepper and onion and saute until transparent and soft. Set aside to cool completely.

  • While the vegetables are cooling, put the ground pork in a large bowl. Add the sauteed vegetables, BBQ sauce, hot sauce, Worcestershire sauce, salt, garlic powder, onion powder, paprika and black pepper. Mix together with your hands until well-blended. Shape the meat into five 8-ounce patties.

  • Grill or smoke the patties until the internal temperature on an instant-read thermometer registers 165 degrees F, about 4 minutes per side on a grill and 50 minutes in a smoker.

  • For the fried onions: Heat a deep fryer with vegetable oil.

  • Soak the julienned onion in a bowl with the buttermilk for 5 minutes. Combine the flour, cornmeal and Cajun seasoning in a shallow bowl. Remove the onion from the buttermilk (letting the excess drip off) and dredge in the seasoned flour. Working in batches, fry in the hot oil until crispy, about 2 minutes. Set aside.

  • For the coleslaw: Combine the green and red cabbage, carrots and coleslaw dressing in a large bowl and toss well to coat.

  • To assemble: Place some coleslaw in the bottom of each bun. Top with a patty, some BBQ sauce and fried onions. Add the bun tops and enjoy.

This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.


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