76
l Spring 2015
Pulled Pork
Burgers
Some people may call topping a burger
with pulled pork gilding the lily
, but who
needs them? I call
it taking your burger
to the next level. Here
's how.
Heat a charcoal grill or gas grill to medium-
high heat.
In a medium bowl, combine the beef with the
mustard and rub, gently kneading into
4 to 6 equal patties, about ¾ inch thick each.
Season the burgers very generously with salt
and pepper and transfer to a plate lined with
plastic wrap.
Grill the burgers directly on the grill for about
10 minutes, turning once, for medium.
1½ pounds ground beef, preferably ground
chuck with at least 20% fat, at room temperature
2 teaspoons Dijon mustard
1 tablespoon Only Rub
Salt and freshly ground black pepper
4 to 6 hamburger buns, split
2 tablespoons unsalted butter, melted
12 ounces leftover pulled pork, reheated
4 to 6 tablespoons Only Sauce
Lettuce, tomato, and any other toppings you like
DIRECTIONS
INGREDIENTS
4 to 6
Burgers
Makes:
Move the burgers away from the heat to rest
on a warm (but definitely not hot) part of the
grill. Brush the cut sides of the buns with the
melted butter and grill the cut sides of the
buns for about 1 minute, until toasted.
Slide the burgers onto the buns and finish
them by topping each with a small handful
of pulled pork and Only Sauce, plus lettuce
and tomato and whatever toppings you
prefer. Serve immediately.