Spicy BBQ Pork Rind Burger With Chipolte Mayo

Ingredients

  • 80/20 hamburger chuck
  • 1 Teaspoon garlic powder
  • 1 Teaspoon salt
  • 1 1/4 Teaspoon pepper
  • 2 Tablespoon worcestershire sauce
  • 1/4 Teaspoon cayenne
  • 6 potato buns
  • 1 bag BBQ pork rinds
  • 2 Cups honey BBQ sauce
  • 2 Teaspoon lime juice
  • 1/4 Teaspoon paprika
  • 1/2 Teaspoon dried chipolte powder
  • 1 Cup mayo
  • 6 slices of romaine lettuce
  • 6 slices of pepperjack cheese
  • 2 Cups of oil to fry

Instructions

  • 1.
  • In large bowl mix hamburger, worcestershire, 1/2 Teaspoon garlic powder, 1/2 Teaspoon salt
  • 2.
  • Form 6 patties and set to the side
  • 3.
  • In small bowl mix together the mayo, 1/2 Teaspoon dried chipolte powder, 1/4 Teaspoon pepper, 1/8 Teaspoon salt, cayenne and 2 Teaspoon lime juice
  • 4.
  • In large plastic sandwich bag place the pork rinds and crush with a rolling pin until almost dust.
  • Place on a large plate
  • 5.
  • Start grilling burgers about 5-6 minutes, on each side, per half inch of thickness, or until thermometer reads 160 fahrenheit
  • 6.
  • Start heating the oil in a frying pan, until it reaches 350 degrees
  • 7.
  • When burgers are done, remove and let rest 5 minutes
  • 8.
  • Dip each burger thoroughly in the BBQ sauce and cover every side with the pork ring crumbs
  • 9.
  • Fry the burgers, just until the pork rinds start to get crispy on each side
  • 10. Butter the potato rolls and place on grill for 1-2 minutes to toast
  • 11.
  • Lay on brown plastic bag to drain, adding the pepperjack while they are still hot
  • 12.
  • Spread the chipolte mayo on top and bottom bun, add lettuce and burger and enjoy