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Down Home Piggy Pig Burger

This burger has a fantastic porky umami flavor from the juicy ground pork butt burger. There's salt and crunch from the crispy bacon on top of the burger. The coleslaw is both crunchy and unctuous from the double mayo and is nicely contrasted by the mild sweetness and crunch of the thin peach slice below the burger. Blaire's Sweet Bourbon BBQ sauce and Down Home rub brings it all together.
Prep Time20 minutes
Cook Time7 minutes
Total Time27 minutes
Course: Main Course
Cuisine: American, Barbecue
Servings: 1 burger
Author: Kevin Godbee

Equipment

  • 1 Mandoline slicer optional

Ingredients

Burger - (makes one burger)

  • 6 oz ground pork butt
  • 1½ tsp Blue Smoke Blaire's Down Home rub
  • ¼ tsp Cayenne (the rub has cayenne, but I wanted a little more)
  • 1 slice cooked crispy bacon
  • 1 oz Blue Smoke Blaire's Sweet Bourbon BBQ sauce
  • 1 fresh peach slice ⅛" thick with skin on Use a fresh peach only, not canned. Using a mandoline slicer, slice a ⅛" piece, wrap or put in a baggie and put in refrigerator until needed.
  • 1 onion bun toasted (I used Pepperidge Farm Bakery Classics Onion Hamburger Buns w/Poppy Seeds)

Coleslaw - (makes 8 servings)

  • 3 cups green cabbage finely shredded, optionally shred with a mandoline slicer
  • 2 cups purple cabbage finely shredded, optionally shred with a mandoline slicer
  • 1 cup carrot finely shredded
  • ½ cup Kewpie Mayo
  • ½ cup Duke's May
  • ½ tbsp black mustard seeds
  • ½ tbsp yellow mustard seeds
  • ½ tsp cayenne
  • ½ tsp white pepper
  • 1 tsp salt

Instructions

Coleslaw

  • Mix all of the ingredients together in a large bowl, cover with cling wrap and place in refrigerator.

Burger & Bun Cook

  • Mix Down Home Rub and cayenne together, then blend into 6 oz ground pork butt and form into a burger patty.
  • Split onion bun and place on baking sheet with the inside facing up, and toast under the broiler.
  • Heat a cast iron skillet on high with grape seed oil until the oil shimmers.
  • Place burger in skillet and turn heat down to medium / medium-high.
  • Flip around the 3 minute mark, and cook until internal temperature is 165°F.

Burger Assembly

  • Spread a thin to medium layer of Sweet Bourbon BBQ sauce on the top and bottom bun halves.
  • Place fresh peach slice on bottom bun, and hit it with a pinch of salt.
  • Place burger on top of peach slice.
  • Crispy bacon - break or cut in half and place two halves side by side on top of burger.
  • Take a small handful (about 2 oz) of coleslaw and place on top of bacon.
  • Crown with top half of toasted onion bun.
  • Serve with Jalapeño Ranch Potato Chips. (Cape Cod® Waves Jalapeño Ranch Waves Kettle Cooked Potato Chips preferred.)