Kicked up Southern BBQ Pork Burgers

Pairs well with:


Bright and full-bodied, this Zinfandel wine is a curious contradiction in tastes.


1 1/2 pounds freshly ground pork
1 1/2 teaspoons fine sea salt
1 1/2 teaspoons Weber N’Orleans Cajun Seasoning
1 tablespoon Tabasco Chipotle Pepper Sauce
2 teaspoons Lea & Perrins Worcestershire Sauce
1 large jalapeno (about 3″ length), seeds removed and finely chopped

Kicked up Barbecue Sauce:
1/2 cup hickory style barbecue sauce
2 teaspoons Tabasco Chipotle Pepper Sauce
1 teaspoon Lea & Perrins Worcestershire Sauce

Grilled Onions:
1 large Vidalia (or sweet) onion large enough for 6 slices
1 teaspoon fine sea salt
1 teaspoon freshly ground pepper
1 tablespoon Colavita Extra Virgin Olive Oil

6 Brioche buns (or high quality burger buns), split
6 slices of sharp white cheddar cheese
Bread & Butter pickles (need 3 slices per burger so 18 total)
1-2 tablespoons Canola oil for grill rack


Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.

In a large mixing bowl, combine ground pork, salt, cajun seasoning, pepper sauce, worcestershire, and chopped jalapeno. Gently mix together and set aside for 15 minutes to rest.

Kicked up Barbecue Sauce:
In a small bowl combine together barbecue sauce, chipotle sauce, and worcestershire sauce. Set aside.

Grilled Onions:
Peel and slice onion into 6 even slices. Season each side with the salt and pepper. Spread olive oil on bottom of grill pan (or a heavy duty aluminum pouch will work). Place on grill and cook each side for about 5 minutes per side or until nicely grilled. Remove, cover with foil and set aside until burger assembly.

Take burger mixture and make 6 evenly sized patties – place on a plate.
Brush canola oil on grill rack, then add patties to grill. Cook each side for 4 to 6 minutes (or until desired doneness), turning only once.

During the last minute of cooking the patties, add a slice of cheese to each patty then place buns cut side down on the outer edge of grill. Cover grill so cheese can melt.

Remove buns and place on a plate – set aside until assembly. Remove patties and put on a clean platter.

Assembly: Spread barbecue sauce on each bun half; add a patty to each bottom half, then a grilled onion slice, followed by 3 bread & butter pickle slices, and finally the top. Serve immediately.