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1
Make the mustard: combine all the honey mustard ingredients in a small bowl and mix well; cover and refrigerate until ready to serve.
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2
Make the burgers: cut the pork and bacon into 1-inch cubes; mix with the garlic, mustard, paprika, liquid smoke, Tabasco, onion powder, oregano, and salt.
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3
Using a medium die, grind the mixture into a bowl, or finely chop in a food processor; set aside for 30-45 minutes.
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4
Prepare a medium-hot fire in a charcoal grill with a cover or preheat a gas grill to medium-high.
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5
Cut the shrimp into 1/4-inch pieces and fold into the pork mixture; add the eggs and bread crumbs.
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6
Handling the meat as little as possible to avoid compacting it, mix well.
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7
Divide mixture into 8 equal portions and form the portions into patties to fit the rolls.
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8
Make the grilled onions: brush the onion slices with olive oil and season to taste with salt and pepper.
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9
When the grill is ready, brush the grill rack with vegetable oil; place the onion slices on a cooler part of the grill rack, cover, and cook, turning once, until very soft (10-15 minutes).
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10
Place the patties on the grill rack, cover, and cook, turning once, until done to preference, 4-5 minutes on each side for medium.
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11
During the last few minutes of cooking, place the rolls, cut side down on the outer edges of the grill rack to toast lightly.
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12
To assemble: on each roll bottom, place a patty, 1 tablespoon of the mustard, and a grilled onion slice; add the roll tops and serve.
