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Recipe courtesy of Papa's Soul Food Kitchen and BBQ

Show: Diners, Drive-Ins and Dives

Episode: Chicken Chowfest

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Total:: 1 hr 30 min
Active:: 1 hr 10 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

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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

My Private Notes

Name: Soul Burger
Cook time: P0Y0M0DT1H10M0.000S
Total time: P0Y0M0DT1H30M0.000S
Yield: 5 servings
Ingredients: 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; Vegetable oil, for frying; 1 onion, julienned; 1 cup buttermilk; 1 cup all-purpose flour; 1/4 cup cornmeal; 4 tablespoons Cajun seasoning; 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

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Soul Burger

Patties:

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My Private Notes

Berry Dessert Lasagna

Berry Dessert Lasagna 00:57

Barefoot Contessa Potato Salad 04:11

Grilled Brie with Prosciutto 00:40

Shrimp Scampi Zoodles 00:42

Double Watermelon Keg 01:01

Fruit Pizzas 03:48