Alabama Smoked Pork Burger with White BBQ Sauce

Ingredients:

Alabama White BBQ Sauce

• 3/4 cup mayonnaise
• 1/4 cup apple cider vinegar
• 1 tbsp lemon juice
• 2 tablespoons white sugar
• 2 tsp freshly ground black pepper
• 12 thick slices hickory-smoked bacon

Cutlets

• 900 g of minced pork
• 1 tbsp. l. smoked paprika
• 1 teaspoon chili powder
• 1/4 tsp cayenne pepper
• 1.5 tsp salt
• 1/4 tsp freshly ground black pepper
• Vegetable oil to grease the grill grate
• 6 thick slices smoked Gouda
• 6 Kaiser rolls, sliced
• 2.5 cups shredded white cabbage

Preparation:

1. Preheat a charcoal or gas grill to medium-high heat.
2. In a small bowl, combine mayonnaise, apple cider vinegar, lemon juice, sugar, and black pepper. Stir until smooth and refrigerate until ready to serve.
3. Heat a large nonstick skillet over high heat. Add the bacon and cook until crisp, about 5 minutes, turning once. Transfer to paper towels to drain. Drain the fat from the skillet into a bowl.
4. Combine ground pork, smoked paprika, chili powder, cayenne pepper, salt, and black pepper in a large bowl. Add 1.5 tablespoons of rendered bacon fat. Mix well, being careful not to compact the ground pork. Divide the mixture into 6 equal portions and form them into patties the size of the buns.
5. Brush the grill grate with oil. Place the patties on the grate, cover, and cook, turning once, until cooked through, about 4 minutes per side for medium-rare. A few minutes before the end of the cooking time, top the patties with smoked Gouda and place the buns, cut-side down, on the outer edges of the grate to lightly toast.
6. To assemble sandwiches, generously spread the cut sides of the buns with Alabama barbecue sauce. Top the bottom half of each bun with some shredded cabbage, a cheese patty, and 2 slices of bacon. Top with the top halves of the buns and serve.