Let's get started!
- From fast food to slow food; this burger takes time. Start by making the pulled pork. Cook it on the BBQ the night before or in the oven during the day.
- You can also prepare your sticky onions in advance. The recipe for that can be found here.
- Now it's time to start with your burger! Cut a bun in half and butter it. Toast the buttered sides until golden brown on the BBQ or in a pan.
- Sprinkle the bacon with the Angus & Oink Sweet Bones & Butts rub and grill until crispy.
- Heat the sticky onions and in the meantime, grill the burger to your desired doneness. When the burger is almost ready, place the cheddar on top so it can melt nicely.
- Time to stack! Start with your sticky onions and place some lettuce on top. Then add the patty with melted cheddar. Top your burger with pulled pork, thin slices of pickle, and your crispy bacon.
- Put the lid on and enjoy!
Tip
For the tastiest burger patties, use the following composition:
- 60% chuck - shoulder/under rib
- 25-30% brisket - breast/brisket
- 10-15% fat - if possible, dry-aged trimmings
Grind the minced meat without cartilage or hard parts through a coarse plate and do not mix in flavourings such as salt.
This recipe is a collaboration with chef Kosta Manetas.
View the tools
