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Prepare a medium-hot fire in a charcoal grill or preheat a gas grill to medium-high heat.
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To make roasted corn chow-chow, rub the shucked ears of corn with olive oil.
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Put on the grill and cook, turning often, until the corn is slightly charred and still crisp, about 5 to 7 minutes.
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Remove from heat to a cutting board and cool.
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Meanwhile, combine the vinegar, water, sorghum, sugar, dry mustard, celery seed, and turmeric in a medium saucepan and set the pan on the grill.
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Bring to a simmer to dissolve sugar.
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Cut the kernels off the corn ears and add to a bowl with the diced green bell pepper, red bell pepper, red onion, and celery.
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Pour the vinegar and spice mixture over the vegetables, and season with salt.
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Set aside to pickle.
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To make country ham salad, combine the ham, cream cheese, green onions, salt, pepper, and hot sauce in a bowl and stir with a wooden spoon to combine.
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Alternatively, all the ingredients can be put into the bowl of a standing electric mixer and gently combined using the paddle attachment.
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To make patties, combine the ground chuck, Worcestershire sauce, garlic salt, and pepper in a bowl.
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Divide mixture into 6 portions and gently form into patties.
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Brush the grill rack with vegetable oil.
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Arrange the patties on the grill and cook, turning once, approximately 5 to 7 minutes per side for medium, or until desired doneness.
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Spread the cut side of each bun half with 1/2 tablespoon butter and grill 1 to 2 minutes, until golden brown.
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To assemble, spread the bottom half of each bun with a generous helping of ham salad.
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Top each with 2 Bibb lettuce leaves and a burger.
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Using a slotted spoon, drain a scoop of chow-chow and put on top of the patties.
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Cover with the bun tops and enjoy!
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A viewer, who may not be a professional cook, provided this recipe.
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The Food Network Kitchens chefs cannot make representation as to the results.
