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

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.