Recipe courtesy of Papa's Soul Food Kitchen and BBQ
Recipe courtesy of Papa's Soul Food Kitchen and BBQ
Episode:
Chicken Chowfest
Soul Burger
- Level: Intermediate
- Total: 1 hr 30 min (includes cooling time)
- Active: 1 hr 10 min
- Yield: 5 servings
- Level: Intermediate
- Total: 1 hr 30 min (includes cooling time)
- Active: 1 hr 10 min
- Yield: 5 servings
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
Directions
Special equipment:
a grill or smoker; a deep fryer- 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.
