-
1
For the burger: Preheat the grill to medium-high heat.
-
2
Combine the pork and beef, sprinkling with salt and pepper.
-
3
Form 4 patties and indent well in the middle.
-
4
Put the burgers on the very hot grill, flipping when they release.
-
5
Do not flatten with a spatula.
-
6
Cook the pork fully, to an internal temperature of 130 degree F.
-
7
For the coleslaw: Combine the cabbage, onions, mustard, pickle juice, mayonnaise, vinegar, salt, cayenne and onion powder in a large bowl and mix well.
-
8
Let sit for the flavors to meld together.
-
9
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.
-
10
Bring to a boil, then reduce the heat and simmer on low for 30 minutes.
-
11
Thin with additional water if needed.
-
12
For the tomatoes: Bring a few inches of oil to 340 degrees F in a cast-iron skillet.
-
13
Whisk the flour with the baking powder in a shallow bowl to combine.
-
14
Slice the tomato thin and season with salt and pepper.
-
15
Dredge in the flour mixture, then the buttermilk, then the flour again.
-
16
Fry the breaded tomatoes until crisp and brown, about 2 minutes on each side.
-
17
Season.
-
18
To assemble: Layer a burger, some coleslaw and some BBQ sauce on a bun.
-
19
Top with a fried green tomato.
-
20
Repeat with remaining ingredients.
-
21
Serve immediately.
