Triple Threat Burger

 

 

Prep time: 30 minutes
Cook time: 8 1/2 hours
Servings: 6

Pulled Pork:

• 1             Farmer John Boneless Fresh Pork Shoulder Roast
• 1/4          cup barbecue seasoning blend
• 3/4          cup pale lager beer
• 1 1/2       teaspoons liquid hickory smoke

Triple Threat Sauce:

• 1             jar (12 ounces) seedless raspberry jam
• 1             cup barbecue sauce
• 3/4          cup pale lager beer
• 1             teaspoon dry mustard
• 1/4          teaspoon chipotle powder

Burgers:

• 1             pound Farmer John Ground Pork
• 1             pound 80 percent lean ground beef
• 1/4          cup pale lager beer
• 2             tablespoons barbecue seasoning blend
• 6             slices cheddar cheese
• 6             sandwich buns, toasted
• 6             slices Farmer John Bacon, cooked crisp
• 6             dill pickle planks

1. To make pulled pork: Rub pork roast with seasoning and place in 4-5-quart slow cooker. Pour beer and liquid smoke around sides. Cover and cook 8-10 hours on low or 4-5 hours on high.
2. Remove roast from slow cooker with tongs and place in large container. Using tongs or two forks, shred pork and set aside 2 cups. Cover and refrigerate.
3. To make sauce: In medium saucepan, combine raspberry jam, barbecue sauce, beer, mustard and chipotle powder; bring to boil over medium-high heat; boil 5 minutes, stirring constantly. Reduce heat and simmer 15 minutes. Stir 1/2 cup sauce into reserved pulled pork.
4. To make burgers: Heat charcoal or gas grill to medium. Combine ground pork, ground beef, beer and seasoning; form into six (1-inch thick) burger patties. Grill 5 minutes per side until internal temperature reaches 160° F. Top each burger with slice of cheese; let melt.
5. Place burgers on bottom buns; spoon about 1/3 cup pulled pork with barbecue sauce onto each burger. Top each with one slice bacon and one pickle plank then close with top bun.