Burger Bbq Sandwich* Recipe
per person, Nashville chicken tenders, hickory smoked pork shoulder, USDA brisket, creamed corn, pit beans
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Ingredients
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Protein
Buns & Build
Sauces & Finishes
Sides
Optional Garnishes
Method
Protein
- 1
Warm smoked meats
Preheat oven to 275°F (135°C). Place the sliced hickory smoked pork shoulder and USDA brisket in an oven-safe dish, sprinkle lightly with 1/2 tsp water to retain moisture, cover tightly with foil and warm for 12–15 minutes until an internal temperature of about 140–150°F (60–65°C). Remove from oven and keep covered to rest.
- 2
Crisp Nashville tenders
While the smoked meats warm, heat a skillet over medium heat with 1 tablespoon neutral oil. Add the Nashville chicken tenders and pan-fry 2–3 minutes per side until exterior is crisp and they register 165°F (74°C) internally (if pre-cooked, just crisp and heat through). Transfer to paper towel to drain and keep warm.
Buns & Build
- 3
Toast bun: Spread 1 tablespoon butter on cut sides of the brioche bun. Place buttered sides down on a hot skillet or griddle over medium heat and toast 1–2 minutes until golden and fragrant. Remove and set bottom and top aside.
- 4
Apply base sauce: Spread about 1 tablespoon BBQ sauce on the bottom bun and 1 tablespoon mayo on the top bun (adjust to taste).
- 5
Assemble proteins: On the bottom bun, layer as follows: a small handful (about 1/4 cup) shredded lettuce to protect the bun from moisture, 120 g warmed brisket (arranged to cover), then 120 g hickory smoked pork shoulder (pulled or sliced). Place the 2 Nashville chicken tenders atop the smoked meats. Drizzle remaining 1 tablespoon BBQ sauce over the chicken and add pickle slices and pickled red onion on top of that.
- 6
Finish and serve: Add optional chopped chives or green onions if using. Close with the top bun, press gently to compact. Serve immediately with sides.
Sauces & Finishes
- 7
Sides
- 8
Warm sides: Heat creamed corn and pit beans in separate small saucepans over low-medium heat, stirring occasionally, until steaming (3–5 minutes). If either is very thick, add 1–2 tablespoons water or milk to loosen creamed corn. Spoon 1/2 cup creamed corn and 1/2 cup pit beans into a warmed ramekin or plate per person and garnish with a pinch of chopped chives or green onion.
- 9
Plate: Place the assembled sandwich on the plate alongside the ramekins of creamed corn and pit beans. Serve hot.
