Hickory Pork Burgers with Carolina Mustard Barbecue Sauce (Barbecue and Grilling)

 

                Juicy and smoky, this pork burger might convert you away from beef.

Kiss of smoke : Because you don't want debris from smoldering material to clog the gas jets, you need to put dry wood chips or pellets in a foil packet poked with holes or in a metal smoker box. Place the packet or box on the grill crate in a hot spot so the wood will smolder safely. To cook this way, you must close the grill lid.

Serves 8

Suggested wood : Hickory

• 3 cloves garlic, minced
• 2 lbs lean ground pork
• ¼ cup finely chopped onion
• ¼ cup buttermilk
• 1 teaspoon seasoned salt
• 1 teaspoon coarsely ground black pepper
• 1 teaspoon dried oregano
• 8 hamburger buns, split
• Olive oil
• Sliced red onion, lettuce, dill pickles, sliced cheese and sliced tomatoes
• 2 cups Carolina Mustard Barbecue Sauce (click her for recipe)

1. Prepare a medium-hot fire with a kiss of smoke in your grill.
2. In a bowl, using your hands, combine garlic, pork, onion, buttermilk, seasoned salt, pepper and oregano ; form into eight ½-inch thick patties.
3. When you see the first wisp of smoke from the wood, grill the burgers for 4 to 5 minutes per side, turning once, until a meat thermometer inserted in the center of a burger registers 160F (71C).
4. Meanwhile, brush the insides of the buns with olive oil ; grill cut side down for 2 minutes, or until lightly brown.
5. Serve burgers with assorted garnishes and barbecue sauce on the side.

BON APPÉTIT