Not able to go low and slow but want the taste of awesome barbecue? These Double-Decker Carolina Burgers for #BurgerMonth are the way to go.
Friends, it’s time to get your grill on. For real. I’m talking king of the mountain Carolina barbecue cooking.
But not exactly. You see, when I joined up with this big ole crew that decided to put on #BurgerMonth for you, I thought right away about how good that special taste of the south, a slow and low smoked Carolina pulled pork sandwich would be to share with you.
Then I remembered that it’s not #SandwichMonth. Nope. It’s #BurgerMonth. Bison, beef, chicken, vegetarian, it’s all there this August; in burger form.
So, I decided to do something awesome with my favorite southern picnic standard. I’ve turned it into a more simple, but still uber delicious burger.
You. Are. Welcome.
This sandwich has several components, all of which are easy to pull together, all of which are necessary for a good pulled pork-like sandwich.
The rub, which is used in some form or fashion, is usually slathered on the pork the night before smoking. In this case, I add it to the meat as well as sprinkling it on top. It adds a huge, drool worthy flavor profile.
The sauce, is a thickened version of a typical Carolina mop, usually brushed on several times during the smoking process. It gives the burger its flavor, especially with the addition of the liquid smoke.
Even the bacon serves its purpose. When putting the final touches to a pulled pork sandwich, any connoisseur will tell you that an important part of the meat is the cracklin’, or crust that forms on the outside of the meat. It’s chopped up into small pieces and mixed in with the rest. The crusty, crunch bacon is reminiscent of that.
- 5 cups finely shredded cabbage
- ½ cup real mayonnaise (not Miracle Whip-type dressing)
- 3 tablespoons cider vinegar
- 1 teaspoon sugar
- ¼ teaspoon black pepper
- 1 tablespoon brown sugar
- 1 tablespoon granulated sugar
- 1 tablespoon salt
- 1 tablespoon cumin
- 1 tablespoon chili powder
- 1 tablespoon black pepper
- 1 teaspoon cayenne pepper
- 2 tablespoons paprika
- ½ cup cider vinegar
- ½ tablespoon sugar
- 2 scant teaspoons red pepper flakes
- ¼ teaspoon liquid smoke
- ½ cup ketchup
- 1½ pounds ground pork
- 8 rashers thick cut bacon
- To Make the Cole Slaw: Combine the mayonnaise, vinegar, sugar and pepper in a small, lidded container. Shake to mix well. Add the dressing to the shredded cabbage and toss to coat. Let the cole slaw sit while the burgers are being made so the flavors can meld and the cabbage softens a bit.
- To Make the Rub:Combine all the rub ingredients in a small container. There will be more than enough for the burgers, so a container with a tight-fitting lid is a good idea.
- To Make the Sauce: Combine all the ingredients in a jar and whisk until thoroughly combined.
- To Make the Burgers: Combine two tablespoons rub with the ground pork and mix gently but thoroughly. Divide the pork into eight balls and flatten into thin, large patties. Sprinkle the patties liberally with more of the rub. Refrigerate the patties for 15-30 minutes.
- While the grill is heating (use direct heat for this recipe), fry up the bacon in a skillet until crispy. Set aside on paper towels to drain.
- Grill the patties over the flames 7-8 minutes, turning once, until well browned and cooked through. Remove to a plate.
- Toast buns on the grate over the dying coals. This helps give the buns stability and keeps them from getting soggy too quickly.
- To assemble the burgers, spread some of the sauce on the bottom bun. Top with a burger. Add the bacon slices to the burger, then top with the second burger. Pile cole slaw on the whole thing, then drizzle more of the sauce over the slaw. Add the second bun and open wide.
This month, over 30 bloggers are working together to bring you a month-long celebration of the most epic burger creations they could come up with.
You know what’s always a part of #BurgerMonth? Gifts. And we have a pile of them for you from some great burger-loving companies. What’s included? Check out this list:
- 1 Char-Broil Kettleman™ TRU-Infrared™ 22.5″ Charcoal Grill
- 1 Le Creuset Signature 10 1/4″ Iron Handle Skillet
- 1 Set Dreamfarm Chopula & Clongs
- 1 Cabot Cheese Legacy Gift Box – 2 each Farmhouse Reserve, White Oak & Alpine Cheddar – 1 each New York Vintage & Seriously Sharp & 1 Wine Bottle Opener
- 1 Spiceologist 4 Pack of Grilling Rubs (Smoky Honey Habanero Raspberry Chipotle Greek Freak Black & Bleu)
- 2 Woodbridge Wine ‘Cue Sauce Packages (5 bottles each)
But you know how it goes; you have to enter to win. Luckily, you have lots of chances to do just that, so dive in and have some fun with us this month. As per usual, please be sure to read all the legalize regarding giveaways and Taking On Magazines. You can find that here.
A huge thanks to all of the creative bloggers who were just as inspired by a month of burgers as I was, as well as the awesome companies that have donated prizes to #burgermonth, Char-Broil, Cabot Cheese, Le Creuset, Dreamfarm, Spiceologist & Woodbridge Wines.