WEEKDAYS 1e|12c|p

Michael Symon's St. Louis Burger

CHW20111012MichaelsPulledPorkBurgercropped
Perfect for a tailgating event!
skill level
Easy
time
1-30min
servings
4
cost
$$
Contributed by :
Michael Symon whipped up this juicy burger at a tailgating event - and you can too!
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ingredients
  • 1/2 Lb Ground Sirloin
  • 1/2 Lb Ground Brisket
  • 1/2 Lb Ground Boneless Short Rib
  • Kosher Salt and cracked Black Pepper
  • 4 thin slices Cheddar
  • 1 1/2 Tblspn Unsalted Butter (melted)
  • 4 Brioche or Egg Buns (split)
  • 1/2 Cup Pickled Red Onions
  • 1/2 Lb Smoked Pulled Pork Butt
  • 1/4 Cup St Louis Style BBQ Sauce
  • 2 Tblspn ShaSha Sauce (see steps for components)
kitchenware
step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    1/2 Lb Ground Sirloin
    1/2 Lb Ground Brisket
    1/2 Lb Ground Boneless Short Rib
    Kosher Salt and cracked Black Pepper
    Make the burgers: Build a charcoal fire or heat a gas grill. On a work surface, combine the meats and form the burgers into 4 equal-size patties. Season liberally with salt and pepper.
  • 2
    4 thin slices Cheddar
    Place the patties onto a grill or grill pan and grill for 3 minutes. Flip and add a slice of cheese.
  • 3
    Grill for 3-4 more minutes for medium rare. Remove and set aside.
  • 4
    1/2 Lb Smoked Pulled Pork Butt
    1/4 Cup St Louis Style BBQ Sauce
    In a medium saucepan over medium heat, mix together the pulled pork and St Louis BBQ sauce and cook until warmed through. Remove from heat and set aside.
  • 5
    1 1/2 Tblspn Unsalted Butter, melted
    4 Brioche or Egg Buns, split
    Pour the butter into the pan. Place the buns in the pan, cut-side down, and toast, about 2 minutes.
  • 6
    1/2 Cup Pickled Red Onions
    2 Tblspn ShaSha Sauce
    Place a heaping tablespoonful of the pulled pork on the bottom half of each bun. Top with a burger and a few slices of picked red onion and a spread ShaSha sauce onto the top half of the bun (get ShaSha sauce recipe here). Cover each with the top half of the bun and serve immediately.
 
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