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