BBQ Burger with Pork
- Level: Easy
- Yield: 4 servings
- Total: 25 min
- Active: 25 min
Ingredients
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
Directions
- 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.