ALABAMA SMOKEHOUSE BURGER

ALABAMA SMOKEHOUSE BURGER


YIELD: 6 SERVINGS

INGREDIENTS:


Alabama White Barbecue sauce-

¾ cup mayonnaise
¼ cup cider vinegar
1 tablespoon lemon juice
2 tablespoons white sugar
2 teaspoons freshly ground black pepper
12 slices thick cut hickory smoked bacon

Burgers-

2lbs ground pork
1 tablespoon smoked paprika
1 teaspoon chili powder
¼ teaspoon cayenne pepper
1 ½ teaspoons salt
¼ teaspoon fresh ground black pepper
6 slices provolone
6 kaiser rolls
2 ½ cups romaine lettuce



DIRECTIONS:

Prepare the white sauce- In a small bowl mix together mayonnaise, cider vinegar, lemon juice, white sugar, and 2 teaspoons black pepper. Cover and refrigerate until needed.
In a large skillet add the bacon and cook over medium-high heat until the bacon is crispy, flipping once. Drain on a plate lined with paper towels. You will probably need to cook the bacon in batches. Reserve the bacon grease in the skillet after the bacon is cooked.
In a large bowl combine pork, smoked paprika, chili powder, cayenne, salt, and pepper. Add 1 ½ tablespoons of the bacon fat from the skillet. Mix well, handling the meat as little as possible to avoid compacting. Divide the meat mixture into 6 equal portions and form into patties that are about the size of the rolls.
Brush the rack of an outdoor grill with oil. Heat the grill to medium-high heat. Place the patties onto the grill, cover and cook turning once until just done (the internal temperature has reached 160 degrees F.). During the last few minutes of cooking top each burger with a slice of provolone. Cook until the cheese has melted. Place the rolls on the outer edges of the grill rack, cut side down and cook until lightly toasted.
To assemble the burgers- Spread a generous amount of the Alabama white bbq sauce on the cut sides of the rolls. On each roll bottom, put some shredded lettuce, a grilled patty, and 2 slices of bacon. Cover with the roll tops and serve.