The Alabama Smokehouse Pig Burger With White Barbecue Sauce Food

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THE ALABAMA SMOKEHOUSE PIG BURGER WITH WHITE BARBECUE SAUCE



The Alabama Smokehouse Pig Burger with White Barbecue Sauce image

Provided by Food Network

Categories     main-dish

Time 40m

Yield 6 burgers

Number Of Ingredients 16

3/4 cup mayonnaise
1/4 cup apple cider vinegar
1 tablespoon lemon juice
2 tablespoons white sugar
2 teaspoons freshly ground black pepper
12 slices thick cut hickory smoked bacon
2 pounds ground pork
1 tablespoon smoked paprika
1 teaspoon chili powder
1/4 teaspoon cayenne pepper
1 1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper
Vegetable oil, for grill rack
6 thick slices smoked Gouda (recommended: Boar's Head)
6 kaiser rolls, split
2 1/2 cups shredded green cabbage

Steps:

  • Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
  • In a small mixing bowl combine the mayonnaise, apple cider vinegar, lemon juice, sugar, and black pepper. Mix until well combined and refrigerate until serving.
  • Heat a large fireproof nonstick skillet on the grill. Add the bacon and cook over medium-high heat until the bacon is crispy, about 5 minutes, flipping once. Drain on paper towels. Reserve the rendered bacon fat from the skillet.
  • Combine the pork, smoked paprika, chili powder, cayenne, salt, and pepper in a large bowl. Add 1 1/2 tablespoons of the rendered bacon fat from the skillet. Mix well, handling the meat as little as possible to avoid compacting. Divide the mixture into 6 equal portions and form the portions into patties to fit the size of the rolls.
  • Brush the grill rack with oil. Arrange the patties on the rack, cover, and cook, turning once just until done, about 4 minutes on each side for medium-rare. During the last few minutes of cooking, top the burgers with equal amounts of smoked Gouda and put the rolls, cut side down, on the outer edges of the rack to toast lightly.
  • To assemble the burgers, spread a generous amount of Alabama White Barbecue Sauce on the cut sides of the rolls. On each roll bottom, put some shredded cabbage, a cheese-topped patty, and 2 slices of bacon. Cover with the roll tops and serve.

ALABAMA-STYLE WHITE BARBECUE SAUCE



Alabama-Style White Barbecue Sauce image

This incredibly easy-to-make Alabama white barbecue sauce was invented in 1925 by Robert 'Big Bob' Gibson at Big Bob Gibson's Bar-B-Q restaurant, in Decatur. Don't let this mixture's appearance stop you from trying what is a devastatingly delicious marinade, basting sauce, and serving sauce.

Provided by Chef John

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     BBQ Sauce Recipes

Yield 6

Number Of Ingredients 9

2 cups mayonnaise
½ cup apple cider vinegar
¼ cup prepared extra-hot horseradish
2 tablespoons fresh lemon juice
1 ½ teaspoons freshly ground black pepper
2 teaspoons prepared yellow mustard
1 teaspoon kosher salt
½ teaspoon cayenne pepper
¼ teaspoon garlic powder

Steps:

  • Mix mayonnaise, vinegar, horseradish, lemon juice, black pepper, mustard, salt, cayenne pepper, and garlic powder together in a bowl. Whisk together thoroughly until creamy and smooth. Cover and refrigerate until ready to use.

Nutrition Facts : Calories 540.1 calories, Carbohydrate 4.7 g, Cholesterol 27.9 mg, Fat 58.4 g, Fiber 0.6 g, Protein 1 g, SaturatedFat 8.7 g, Sodium 788.5 mg, Sugar 1.8 g

GUT-BUSTING SMOKEHOUSE BURGER



Gut-Busting Smokehouse Burger image

A juicy ground sirloin burger seasoned with lots of smoky delights, stuffed with smoked gouda cheese and topped with smoked ham make up this burger that I created for my boyfriend just to say "thanks" for being my recipe guinea-pig! This recipe will make either two 1/2-pound burgers, or three 1/3-pound burgers.

Provided by EdsGirlAngie

Categories     Lunch/Snacks

Time 40m

Yield 2-3 serving(s)

Number Of Ingredients 11

1 lb ground beef
3 tablespoons smoky barbecue sauce (your own or bottled; I like Uncle Dougie's from Barrington, IL)
5 -6 dashes TABASCO® brand Chipotle Pepper Sauce
1 1/2 teaspoons liquid smoke (or to taste)
1/2 small onion, thinly sliced
1/4 lb smoked gouda cheese or 1/4 lb cheddar cheese, preferably at room temperature (enough to have 2 tbsp. per burger)
1/4 lb thinly sliced smoked ham (enough for 3 or 4 thin slices per burger)
1/2 tablespoon olive oil
2 -3 good sandwich buns (I like the ones dusted with cornmeal)
more barbecue sauce
i like to use a little jack daniels hickory smoke mustard

Steps:

  • In olive oil, briefly saute ham slices and onion slices together until lightly browned.
  • Remove and wrap in foil to keep warm in oven.
  • Mix barbecue sauce, chipotle Tabasco sauce, and Liquid Smoke into ground sirloin.
  • Separate into 2 or 3 servings, then separate again to make two separate patties per burger.
  • Layer smoked cheese of choice in the center; cover with"matching" patty and seal edges tightly.
  • At this point, you can either cook the cheese-stuffed patties in the same skillet used to saute the ham and onions, or throw'em on the grill (mmmmmmm!) For the pan-frying method, it will take about 7 minutes per side for the two burgers (1/2 pound size).
  • To serve, top each burger with 3 or 4 slices of ham and some onions.
  • I like to serve with more barbecue sauce and Jack Daniels Hickory Smoke mustard.

Nutrition Facts : Calories 979.3, Fat 61.8, SaturatedFat 26.5, Cholesterol 257.9, Sodium 1989.2, Carbohydrate 28, Fiber 1.4, Sugar 5.6, Protein 74.1

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