Memphis Style BBQ Burger
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1895
- Total Fat
- 147
- Saturated Fat
- 26
- Carbohydrates
- 91
- Dietary Fiber
- 6
- Sugar
- 37
- Protein
- 51
- Cholesterol
- 167
- Sodium
- 1646
- Total: 1 hr 30 min
- Active: 1 hr
Ingredients
Burger:
1 1/2 pounds ground pork
8 ounces ground beef
Cole Slaw:
8 ounces green cabbage, shredded
1/2 red onion, shredded
2 tablespoons yellow mustard
2 tablespoons pickle juice
1 tablespoon mayonnaise
1 tablespoon apple cider vinegar
2 teaspoons kosher salt
1 teaspoon cayenne
1 teaspoon onion powder
BBQ Sauce:
1 cup ketchup
1/2 cup apple cider vinegar
2 tablespoons bourbon
2 tablespoons molasses
2 tablespoons brown sugar
2 tablespoons Worcestershire
1 teaspoon honey
1 tablespoon yellow mustard
1 teaspoon cayenne pepper
1 teaspoon paprika
Kosher salt and freshly ground black pepper
Fried Green Tomato:
Canola oil, for frying
1 cup all-purpose flour
1 teaspoon baking powder
1 green tomato
Kosher salt and freshly ground black pepper
1 cup buttermilk
4 burger buns
Directions
- For the burger: Preheat the grill to medium-high heat. Combine the pork and beef, sprinkling with salt and pepper. Form 4 patties and indent well in the middle. Put the burgers on the very hot grill, flipping when they release. Do not flatten with a spatula. Cook the pork fully, to an internal temperature of 130 degree F.
- For the coleslaw: Combine the cabbage, onions, mustard, pickle juice, mayonnaise, vinegar, salt, cayenne and onion powder in a large bowl and mix well. Let sit for the flavors to meld together.
- For the BBQ sauce: Combine the ketchup, vinegar, 1/2 cup water, the bourbon, molasses, brown sugar, Worcestershire sauce, honey, mustard, cayenne, paprika and some salt and pepper in a saucepan over medium-high heat. Bring to a boil, then reduce the heat and simmer on low for 30 minutes. Thin with additional water if needed.
- For the tomatoes: Bring a few inches of oil to 340 degrees F in a cast-iron skillet. Whisk the flour with the baking powder in a shallow bowl to combine. Slice the tomato thin and season with salt and pepper. Dredge in the flour mixture, then the buttermilk, then the flour again. Fry the breaded tomatoes until crisp and brown, about 2 minutes on each side. Season.
- To assemble: Layer a burger, some coleslaw and some BBQ sauce on a bun. Top with a fried green tomato. Repeat with remaining ingredients. Serve immediately.