My Got to be NC Burger is truly epic: ground beef and pork patty, fried pickles, jalapeno hoop cheese, Cheerwine pulled pork, slaw and bacon, Cheerwine and onion jam. I packed as many North Carolina products into this burger as I could while still being able to pick it up and eat it!
Feel free to pick and choose the components you make for this burger. You can also leave the patty off entirely, have the main "filling" be the pulled pork and enjoy an Epic Sloppy Joe!
Please note that many of the component recipes make more than what you'll need for the burgers. I'm very sorry you'll have extra pulled pork and bacon, onion and Cheerwine jam. Whatever shall you do?
1Tablespoonsavory seasoning mix, such as Good Rub Gravitas
½can Cheerwine
apple cider vinegar, as needed
For the Pulled Pork
3poundsfatty pork shoulder
salt and pepper, to taste
1 12ozcan Cheerwine
1cuptomato-based barbecue sauce, such as Jim's Own Sauce, Smokey Barbecue
½cupmustard-based barbecue sauce, such as Bone Suckin' Mustard (or use your favorite mustard)
1cupsweet red pepper relish(or similar)
For the Fried Pickles
18rounds of Miss Jenny's Signature Salt & Pepper Pickles(make more for snacking--highly recommended)
1cupbuttermilk
several generous shakes of Texas Pete(enough to turn the buttermilk a pale orange)
1cupall purpose flour
1cupfinely ground cornmeal(I used Moss' from Buffaloe Milling)
kosher salt, to taste
1-2TablespoonsGravitas by Good Rub or similar savory seasoning blend, to taste
enough oil to fill a large frying pan to 3/4", about 1/2 gallon
For the Slaw
1bag of finely shredded cabbage
heavy pinch of salt
2Tablespoonsapple cider vinegar
as much Little Black Dress Dreamy, Creamy Vinaigrette (or similar slaw dressing) as you like--some folks like their slaw wetter than others
For the Burger Patties
1pound, 4 oz 85% lean ground beef(look for our sponsor, Certified Angus Beef)
10ozground pork(I used local, NC pork from The Butcher's Market)
kosher salt and black pepper for liberal sprinkling right before cooking
A little strained bacon fat, for frying
For the Burgers
6pretzel buns(or similar sturdy buns) I made my own, and I'll post the recipe later
18fried pickles(3 per burger)
8ozjalapeno hoop cheese or pepper jack cheese, sliced with a cheese plane
6-5ozburger patties
1 1/2-2cupsCheerwine pulled pork
1 1/2-2cupsSlaw
¾cupbacon, onion and Cheerwine jam
Instructions
To Make the Bacon Jam
Chop the bacon into small pieces and then cook over medium heat until the fat is rendered and the bacon is cooked but not completely crisp. Drain off all but 2-3 Tablespoons bacon fat.
Add the diced onion along with some salt, pepper and Gravitast to the pan (leave the bacon in it) and cook over medium-low heat, stirring occasionally, until the onions are a deep golden brown and are very soft, about 30-40 minutes.
Once the onions are soft and caramelized, add the Cheerwine, turn the heat to medium-high and simmer/low-boil until almost dry and thickened. Taste and adjust the salt and pepper.
I made mine ahead. When refrigerated, it gets very thick and Unspreadable, so I reheated what I needed and added enough apple cider vinegar to get a nice spreading consistency.
For the Pulled Pork
In a Dutch oven with a tight fitting lid, a pressure cooker or a slow cooker, combine the pork, salt and pepper (a good teaspoon of salt and several grindings of black pepper), Cheerwine, barbecue sauces and relish.
If using a slow cooker, turn it on high and walk away for 8 hours or so.
If using a Dutch oven, bring everything up to a boil and then keep at a low simmer for 2-3 hours or until all the connective tissue has broken down and the pork is easily shreddable.
If using a pressure cooker, bring to a boil then attach the lid and cook at high pressure for an hour to an hour and a half until the pork is easily shreddable.
When the pork is super tender, let it cool in its juices and refrigerate overnight.
The next day, spoon out as much of the fat as you like and then reheat until the juices run freely.
Strain the pork juices out, place in a pan and reduce by 1/2 to 2/3 or until you have a nice, thick syrup. Keep adding back any thinner juices that collect from the pork so they'll reduce as well.
Stir the thickened juices back into the pork and adjust the seasoning as necessary. Chill until needed and reheat to serve.
For the Fried Pickles
Arrange the pickle slices on several layers of paper towel and blot the tops dry. Let the pickles sit for a good 10-15 minutes. You want them as dry as you can get them.
Meanwhile, mix the buttermilk and Texas Pete in a bowl. Put the flour, cornmeal, salt, pepper and Gravitas in a gallon-sized zip-top bag and shake to combine well.
Dip the pickles into the buttermilk bath, let them drain a moment and then put them in the bag with the seasoned flour. Shake shake shake.
Remove and set on a rack for 15 minutes so a nice crust forms.
Meanwhile, heat the oil to 350F.
Fry the pickles, a few at a time, until lovely golden brown, about 3-4 minutes. Turn them as necessary.
Remove to drain on a few layers of paper towel. Serve warm.
For the Slaw
In a large bowl, ombine the shredded cabbage, salt and vinegar. Toss well. Cover and refrigerate for 45 minutes.
Remove the proto-slaw from the fridge, squeeze out all the excess liquid and get rid of it.
Place the drained cabbage back in the bowl and add enough Little Black Dress Dreamy, Creamy Vinaigrette (or your favorite slaw dressing) to make a nice "cole slaw consistency). Refrigerate until needed.
For the Burgers
With clean hands, mix the ground beef and pork together evenly. Divide into 6 5oz patties. Refrigerate until about 45 minutes before cooking.
Heat a cast iron skillet over medium-high heat until hot.
Add a bit of bacon fat and brush it around evenly in the pan.
Cook the burgers to an internal temperature of 150F (unless you've ground your own pork), flipping as often as you like. Total cooking time is about 7-8 minutes. Check with your instant-read thermometer.
To Assemble Your Epic Burgers
Split and heat the pretzel buns until hot but not toasted.
Place 3 fried pickles (or maybe 4 if you made extra, but don't go crazy with them) on each bottom bun. Top with 2 thin pieces of cheese. Broil for a minute to melt the cheese.
Place a burger patty on top of the cheese followed by 2-3 more pieces of cheese. Make sure the cheese melts--you may need to broil them again at this point.
Top the cheese with no more than 1/4 cup or so of the pulled pork. (less would be better for Picking Up)
Top that with no more than 1/4 cup or so of the slaw. (ditto the pulled pork)
Spread about 2 Tablespoons of the bacon jam on the top bun and then press the whole thing together gently.
Laugh at your side dishes, because you won't have room to eat them too.
Bend over so you don't dribble down the front of your shirt, and enjoy!