BBQ Burger with Pork

Total Time:
45 min
25 min
20 min

4 servings

  • Burgers:
  • 2 pounds ground beef (80/20 blend)
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons grapeseed oil
  • Pork:
  • 1/2 cup barbecue sauce of choice
  • 10 ounces homemade or prepared pulled pork, recipe follows
  • Buns:
  • Four 4 1/2-inch brioche buns
  • 2 tablespoons unsalted butter, softened
  • Pulled Pork:
  • 3 pounds bone-out Boston butt
  • 1 tablespoon Cajun spice
  • 1 tablespoon salt
  • 1 teaspoon freshly ground black pepper
  • 3 cups medium-dice mixed carrots, celery and onions
  • 2 bay leaves
  • Chicken stock, for covering pork
  • For the burgers: In a bowl, blend the ground beef with 1 teaspoon salt and 1/2 teaspoon pepper. Remove a small portion, about 1 ounce, and cook to check the level of seasoning. Add additional salt and pepper if needed.

  • Using about 8 ounces for each burger, form the meat into even-sized patties and flatten slightly (do not over-mix during the process).

  • Warm a griddle or pan over medium-high heat until hot, 2 to 3 minutes. Add the oil and patties and reduce the heat to medium. Cook on the first side until browned, 3 minutes, and then flip and repeat the process to the desired doneness. Remove and let rest.

  • For the pork: In a saucepan, warm the barbecue sauce over medium-low heat. Add the pulled pork and mix with the sauce until warm.

  • For the buns: In a flat pan, warm the buns over medium heat for 2 minutes. Butter the interior portion of the buns and cook until nicely toasted, 1 to 2 minutes.

  • To build the burgers, place the patties on the bottom buns. Top with the sauced pork and bun tops and serve.

Pulled Pork:
  • Preheat the oven to 325 degrees F.

  • Sprinkle the Boston butt with the Cajun spice, salt and pepper and put in a deep roasting pan. Add the diced vegetables and bay leaves, and then cover with chicken stock. Wrap with plastic wrap and tightly cover with foil. Roast until tender, 2 to 2 1/2 hours.

  • Remove the pork from the stock and let cool. Shred with two forks.

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