Bbq Burger Recipe

Mix and form patties

In a medium bowl combine ground pork, finely diced onion, minced garlic, smoked paprika, kosher salt, black pepper, and Worcestershire sauce. Mix gently with hands until just combined; overworking will make patties tough. Divide mixture into 2 equal portions and form each into a 3/4-inch thick patty about the same diameter as your buns. Make a shallow thumb indentation in the center of each patty to prevent doming while cooking.

Cook patties

Heat a cast-iron skillet or grill over medium-high heat and brush surface with 1 tsp vegetable oil. When hot, place patties on the skillet or grill. Cook for 4-5 minutes on the first side without pressing. Flip and cook another 3-4 minutes, basting with 1-2 tbs BBQ sauce during the last minute of cooking. Place a slice of pepper jack cheese on each patty and cover the skillet or close the grill lid for 1 minute to melt cheese. Internal temperature should reach 160°F (71°C) for pork.

Cook bacon until crisp. In a skillet over medium heat or on a baking sheet in a 400°F (200°C) oven for 12-16 minutes, cook the 4 bacon strips until crisp. Transfer to a paper towel-lined plate to drain. Reserve 1 tablespoon bacon fat for optional use when toasting buns.

Toast buns. Split buns and lightly brush cut sides with reserved bacon fat or a little oil. Toast cut sides on the hot skillet or grill for 30-60 seconds until golden.

Prepare sauce. In a small bowl combine mayonnaise, yellow mustard, and 2 tbs of BBQ sauce. Stir until smooth; set aside.

Slice onions

Peel the large yellow onion and slice very thinly into rings (use a mandoline if available). Separate the rings into individual strands or clusters for tanglers.

Make batter

In a medium bowl whisk together flour, cornstarch, baking powder, salt, and black pepper. Pour in cold club soda or beer and whisk until a slightly thick, smooth batter forms. Batter should cling to onion strands but still drip slowly; adjust with 1-2 tsp more liquid or flour if needed.

Fry tanglers

Pour 2 cups vegetable oil into a heavy skillet or deep pan and heat to 350°F (175°C) — if you don't have a thermometer, test by dropping a small amount of batter: it should sizzle and float. Working in batches, toss onion strands into the batter to coat, then gently shake off excess and carefully add to the hot oil in loose nests. Fry 2-3 minutes per side, turning once, until golden brown and crisp. Remove with a slotted spoon to a paper towel-lined tray and season immediately with a light pinch of salt. Keep warm in a low oven (200°F / 95°C) if making ahead.

Build each burger. Spread about 1 tbs of the mayo-BBQ sauce on the bottom bun. Place the cheesy pork patty on the bottom bun, brush or drizzle about 1 tbs additional BBQ sauce over the cheese, add two strips of crisp bacon (crumbled or whole), 3-4 pickle slices, and a generous handful of onion tanglers. Top with the bun crown and serve immediately.

Serve suggestions. Serve with extra BBQ sauce on the side and fries or coleslaw.