Center of the South Pork BBQ Burgers

Pairs well with:


Hard to pronounce yet easy to drink, this wine combines lychee fruit and white peach flavors with a hint of spice.

When my husband and I were first married we lived for a few years in the historic southern town of Columbus, Mississippi. The town was adorned with beautiful antebellum homes which we often toured. But our favorite thing to do while we were in Columbus was attend the renowned Possum Town Pig Fest. The Pig Fest was a jam packed BBQ fest with music and the best BBQ my Yankee husband and I have had to date.I remember having a BBQ sandwich there that was super spicy and flavorful and topped with a creamy white BBQ sauce. That memorable sandwich served as the inspiration for this spicy flavorful burger.


12 slices thick cut Hickory smoked bacon
1 pound freshly ground pork
1 pound Johnsonville All Natural Ground Hot Italian Sausage
1/2 pound freshly ground beef chuck
1 tablespoon Tabasco Chipotle Sauce
2 teaspoons Worcestershire sauce
2 3/4 teaspoons kosher salt, divided
1 cup mayonnaise
2 tablespoons cider vinegar
2 teaspoons sugar
Pinch red pepper flakes
1/2 teaspoon prepared horseradish
2 teaspoons freshly squeezed lemon juice
Oil to brush the grill
8 ounces smoked cheddar cheese, cut into thin slices
6 kaiser rolls
1 1/2 cups shredded iceberg lettuce
6 (1/4 inch thick) tomato slices


Preheat a grill to medium high heat.

In a large skillet with a fireproof handle on the hot grill, cook the bacon until crispy; transfer to paper towels to drain.

Break apart the pork, the sausage and the ground beef chuck into a large bowl.. Add the Chipotle pepper sauce, Worcestershire sauce and 2 teaspoons of the salt. Using your hands gently combine the meat. Divide the meat into 6 equal portions and form patties; set aside.

In a food processor, combine the mayonnaise, 1/2 teaspoon of the remaining salt, the cider vinegar, sugar, red pepper flakes, horseradish and lemon juice; process until smooth and set aside.

Lightly brush the grill rack with oil. Arrange the patties on the grill, close cover and cook for 4 minutes. Using a spatula, turn patties and top with several slices of the cheddar cheese, evenly dividing. Close the grill and continue to cook the patties for an additional 5 minutes for medium. During the last 2 minutes of grilling arrange the rolls split side down on the edges of the grill to lightly toast.

To assemble the burgers, spoon a generous portion of the white barbeque sauce on the bottom half of each of the rolls (reserving some sauce). Top the sauce with the shredded lettuce, followed by a tomato slice. Sprinkle the tomato slices with the remaining 1/4 teaspoon of salt and then top with a patty, cheese side up. Criss-cross two slices of bacon over each, drizzle another spoonful of the barbeque sauce over each and top with the remaining roll halves; serve immediately.

Makes 6 burgers