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1
In a small saucepan, cook half of the bacon and the onion in 1 tablespoon of the melted butter over moderate heat until the onion is golden, 5 to 6 minutes.
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2
Add the honey, mustard and vinegar and simmer until the sauce is thickened and slightly reduced, about 8 minutes.
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3
Season with salt and pepper.
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4
Meanwhile, in a small skillet, cook the remaining bacon until crisp.
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5
Transfer to paper towels to drain and let cool.
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6
In a bowl, combine the paprika, brown sugar, onion powder, garlic powder and celery seeds with 1 teaspoon each of salt and pepper.
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7
In a medium bowl, gently knead the pork with the crisp bacon and liquid smoke.
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8
Loosely form the meat into 4 patties about 3/4 inch thick and set them on a plate lined with plastic wrap.
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9
Sprinkle the spice mixture all over the burgers, patting to help it adhere.
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10
Brush the burgers and both sides of the bread with the remaining 3 tablespoons of butter.
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11
Light a grill.
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12
When the fire is medium hot, brush the grate with oil.
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13
Grill the burgers for 12 minutes, turning once, until just cooked through.
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14
Move the burgers away from the heat and grill the bread on both sides until toasted, about 2 minutes.
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15
Set the burgers on 4 of the toast slices and top with the cabbage and a generous spoonful of the honey-mustard sauce.
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16
Cover with the remaining toasted bread and serve right away, passing the extra sauce separately.
