The Porker
This advanced 'Porker' burger recipe crafts a multi-layered, flavor-packed experience. It features house-ground pork butt patties, generously seasoned with a brown sugar rub and topped with smoked cheddar, alongside grilled hot links. Complemented by homemade South Carolina Mayo, sweet maple bacon, and tangy pickled chiles, this burger is a complex and hearty dish, perfect for those seeking a culinary challenge and robust flavors.
Equipment
- 1 Meat Grinder With a large die
- 1 Grill For patties and hot links
- 1 Tongs/Spatula For grilling
- 3 Mixing Bowls For rub, mayo, and bacon cure
- 1 Measuring Spoons and Cups
Ingredients
Main
- 2 pounds pork butt
- 2 tablespoons Brown Sugar Rub recipe follows
- 8 ounces sliced smoked Cheddar
- 2 hot link sausages we make ours in house but you can use any spicy store-bought sausage
- 4 hamburger buns
- 4 tablespoons South Carolina Mayo recipe follows
- 1/2 cup pickled chiles
- 8 ounces Maple Bacon recipe follows
- Hand-cut fries potato salad or chips, for serving
- 1 tablespoon brown sugar
- 2 teaspoons chili powder
- 2 teaspoons kosher salt
- 1 teaspoon granulated garlic
- 1 teaspoon granulated onion
- 1 teaspoon black pepper
- 1 teaspoon cayenne pepper
- 1/2 cup yellow mustard
- 2 fluid ounces cider vinegar
- 2 tablespoons brown sugar
- 1/4 teaspoon paprika
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon Worcestershire sauce
- 1 1/2 cups mayonnaise
- 2 tablespoons kosher salt
- 2 tablespoons brown sugar
- 1 teaspoon pink salt optional, only necessary if smoking the bacon
- 2 pounds skinless pork belly
- 2 tablespoons Michigan maple syrup or your favorite real maple syrup
Instructions
- Grind the pork butt twice through a meat grinder with a large die and form into four 8-ounce patties. Sprinkle the patties generously with the Brown Sugar Rub and grill to desired temperature (we recommend medium or pink in the center). Top with smoked Cheddar and melt it with your grill closed. Cut the hot links in half and split down the center. Grill on both sides until crispy. To assemble the sandwich, spread the bottom bun with the South Carolina Mayo and top with pickled chiles and Maple Bacon. Next, add the pork patty and then top with the split hot link. We serve our hand-cut fries on the side, but the sandwich is great with potato salad, chips or anything else.
Notes
This 'Porker' recipe is a masterclass in layering rich pork flavors and textures. For optimal pork butt patties, ensure the meat is very cold before grinding twice for a consistent texture; avoid overworking the mixture to maintain tenderness. When grilling the patties, a slight indentation in the center will prevent them from bulging. The success of this burger hinges on the excellent homemade components: the Brown Sugar Rub, South Carolina Mayo, and especially the Maple Bacon, which requires significant inactive time for curing. Prepare these elements well in advance. The combination of smoky cheddar, spicy hot links, sweet maple bacon, and tangy pickled chiles creates a truly dynamic and satisfying flavor profile. Consider sourcing high-quality, fresh ingredients to elevate the overall experience.