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1
Make sure you drain your pulled pork so it's not soaking in juices.
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2
I leave it overnight in a lidded dish in the fridge to dry it out a little, or your patties won't bind well
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3
Mix the dry barbeque seasoning together.
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4
You'll have some leftover for another day, store in an old seasoning jar or small lidded container
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5
In another bowl, stir together the barbeque sauce ingredients.
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6
You'll have some leftover to top the finished burgers with
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7
Combine the minced pork, pulled pork, 1 & 1/2 tablespoons of the seasoning mix and the chopped onion in a large bowl
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8
Add the barbeque sauce amount in the ingredient list and the worcestershire sauce and knead in to bind the mixture
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9
Form a small meatball sized patty with some of the mixture.
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10
This is your taste tester!
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11
Grill it until cooked through and use it to adjust the seasonings.
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12
You may want to add another teaspoon of the seasoning blend, or add extra cayenne
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13
Split the rest of the mixture into 8 equal balls.
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14
Form them into burger patties.
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15
I use my trusty burger press so they're all even
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16
At this point you can separate them with parchment discs and freeze them in ziplock bags if you like.
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17
Defrost before grilling and preheat the grill / broiler to medium
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18
Grill / broil the patties under a medium heat for 20 minutes, turning regularly until cooked through
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19
Drain on kitchen paper then build your burger.
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20
I like to use a plain slightly toasted bun then just top them with extra barbeque sauce and coleslaw, served on the side my sweetcorn relish, potato wedges, baked beans and a garden salad
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21
Great if you enjoy both pulled pork and burgers and can't decide which to have!
