Tangy BBQ Pork Burgers

When you are on year who even knows of Burger week, you start to get creative with burger ideas, so instead of grinding up some pork for these burgers, we decided to leave them as pork chops and they turned out amazing and tender.

Serving Size: 2 Burgers

Burger Ingredients

• 2 Buns

• 2 Pork Chops

• 3 Slices of Bacon, cooked and cut in half

• 4-6 Red Onion Rings

• 4 Pineapple Rings

• 2 Pieces of Lettuce, the size of the bun

• 2 Slices of White Cheddar Cheese

Tangy BBQ Sauce

• 1/2 Cup Ketchup

• 1/3 Cup Brown Sugar

• 1/4 Cup Soy Sauce

• 1/8 Cup Red Wine Vinegar

• 1/8 Cup Apple Cider Vinegar

• 1 Tbsp. Chinese 5 Spice

• 1 Tbsp. Butter

• 2-3 Cloves of Garlic, minced

• 1/2 Pineapple Ring, finely chopped

• 4 Tbsp. Mayonaise

• 2-3 Tsp. Sriracha (or what Mark calls ‘a shot of hot’)

• 1-2 Tsp. Salt

• 1-2 Tsp. Pepper

• 1-2 Tsp. Garlic Powder

Directions

• Combine all BBQ sauce ingredients in a small pot and simmer over medium-low heat until properly thickened. Allow to sit on the burner on LO until ready to use.

• Dab dry the pork chops then season with salt, pepper and garlic powder. Then heat up the BBQ to 500F degrees and cook the pork chops until internal temperature is 165F degrees. Flip the pork chops 1/2 way through and ensure both sides are fully cooked.

• Brush both sides of the pork chops with the BBQ sauce and then top each pork chop with a slice of cheese and allow to melt slightly.

• While the pork chops are cooking, lightly toast the buns and grill up the pineapple slices.

• Once the buns have been toasted, spread mayo on both sides of the buns then dress with your veggies. Top with the pork chop, then the slices of bacon and then the pineapple slice.

• Serve with coleslaw or fries and enjoy!