Game Day Pulled Pork Hamburger Sandwich

What did I grill for game day? Pulled Pork Hamburger Sandwiches my way!

One of my oldest friends came over to watch football on Sunday, have some beer (he brought over Fat Tire Amber Ale – nice) and eat some grub (my department). Not willing to just put any old style burgers on the grill, I decided on  Pulled Pork Hamburger Sandwiches with a few personal specifications: they had to be steak size, I didn't want pulled pork piled on top and it has to have red onions (just because). So that was easy except that I for some brainless reason decided to grill while the game was on! Note to self – do not grill while game is on or miss touchdowns, interceptions, key plays, start the grill to late, put the burgers on to soon, burn the buns, drink lots of Fat Tire (OK that part worked out great), make potato salad out of the par-boiled potatoes that were going to be grilled french fries (that actually worked out nicely) and so forth…

Oh … one final mistake – taking these photos while my buddy was staring at me like a Grizzly bear crawling out of his winter man cave looking for a meal. Not a comforting visual.

I have seen Pulled Pork Hamburgers done many different ways, some I like, some I don't but mostly they pile the Pulled Pork on top of the cooked hamburger and serve it with coleslaw on top. Not bad, not bad at all, just not what I wanted. I was looking for more of a chunky blend to my burgers not a separation of flavors but doing it your way or anyway way will result in a delicious burger I am sure.

Ingredients

1 lb of fresh ground chuck

1/2 lb pulled pork

1/2 large red onion diced

McCormick Grill Mates Worcestershire Pub Burger seasoning

(Makes two)

Give everything a good mix and form into steak size patties.

Yes, those are large chunks and that is the way I like it!

No, it didn't fall apart – I wasn't watching the game when I flipped them.

Once formed, place on grill – direct heat over coals.

I wanted the extra touch of smoke so I used a 50/50 mixture of lump charcoal and briquets, my standard blend.

Depending on the final outcome (rare, medium, well-done, thickness of burger, etc) flip as needed… about three to four minutes for medium will do.

Toast the buns, I used Hoagie rolls this time and slap on a chunk or two of cheese if desired, drizzle with homemade BBQ sauce and serve up!

Yes, those are well-done hamburgers there … damn football game!

Oh, that potato salad was delicious too!