Mango-Mustard BBQ Bavarian Pub Burger With Black Forest Bacon & Dill Pickle-Kale Slaw

Ingredients

  • MANGO-MUSTARD BBQ SAUCE:
  • 1 tablespoon pure vegetable oil
  • 2 tablespoon mustard seeds
  • 1 large jalapeno, deveined, seeded and diced
  • 1 1/2 Cups lager beer, divided use
  • 1 mango, peeled and diced
  • 1/2 Cup brown sugar
  • 1/3 Cup yellow mustard
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons worcestershire sauce
  • 2 Teaspoons ground roasted cumin
  • 2 Teaspoons turmeric powder
  • 1 teaspoon ground coriander
  • 2 1/2 teaspoon smoked sea salt, divided use
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon liquid smoke
  • 1/2 teaspoon cayenne
  • DILL PICKLE-KALE SLAW:
  • 3 large kale leaves (removed from center stem), washed and dried
  • 1 tablespoon extra virgin olive oil
  • 1/2 Cup chopped kosher dill pickles
  • 1/2 sweet yellow onion, cut in half and thinly slice
  • 1/4 Cup mayonnaise
  • 1 tablespoon lemon juice
  • 1/2 tablespoon Worcestershire Pub Burger seasoning blend
  • 1/2 teaspoon smoked sea salt
  • BAVARIAN PUB BURGER PATTIES:
  • 1 pound ground chuck
  • 1 pound ground pork
  • 1 cheddar cheese bratwurst link, skin removed, diced
  • 1/2 tablespoon Worcestershire Pub Burger seasoning blend
  • 1 teaspoon smoked sea salt
  • 1/4 teaspoon ground white pepper
  • 1/2 Cup lager beer
  • MISC. INGREDIENTS:
  • 12 thick cut slices uncured Black Forest bacon
  • 6 thick slices deli sharp cheddar cheese
  • 6 slices heirloom tomato, preferably a German variety
  • 6 Bavarian pretzel buns, split

Instructions

  • Preheat a gas grill to medium-high and an oven to 350Ľ F.
  • For the BBQ Sauce, heat 1 tablespoon vegetable oil in a large, grill safe deep sided skillet on medium-low heat on the grill side burner and add the mustard seed and jalapeno. Cover with a screen lid (the seeds will pop out of the pan). Stir once and cook for about 3 minutes, then add the beer and cook for a minute. Add mango, brown sugar, vinegar, worcestershire, cumin, turmeric, coriander, 1 teaspoon salt, garlic and onion powder, liquid smoke and cayenne. Simmer on low until reduced and thickened, about 30-35 minutes. Cover and set aside until needed.
  • For the bacon, lay strips on cooling racks set over baking sheets and bake in the grill, grill cover down, for 15 minutes, or until almost crisp. Drain on paper towels and reserve the pan drippings.
  • For the Slaw, strip the kale from the tough center stems and rough chop. Place into bowl with the oil and massage the oil into the kale for a minute. Add dill pickle, onion, mayonnaise, lemon juice, adobo seasoning and 1/2 teaspoon salt. Mix well and chill until needed.
  • For the Burgers, gently hand mix the chuck, pork and brats with 1/2 Cup lager, 1 teaspoon salt and the white pepper. Divide into 6 portions of equal size and shape into patties to fit the buns, making them thinner in the center. Place on a parchment covered baking sheet and chill until ready to grill.
  • To grill the burgers, oil the grill grates. Grill the chilled patties 5 min with cover closed, brush top of patties with bacon drippings, turn, baste tops with drippings and cook, cover closed for 3 minutes. Top each with a cheese slice and continue cooking another minute until cheese melts. Remove to a work surface, cover with foil tent and rest for 3-4 minutes.
  • Lightly brush the cut side of the buns with some of the reserved bacon drippings and toast on the grill.
  • To assemble, on each bottom bun place a mound of Dill Pickle-Kale Slaw, then a tomato slice, a patty with cheese, a scoop of BBQ sauce, 2 slices bacon and the top bun. Serve and enjoy!