Let’s take all the flavors from a true North Carolina barbecue, and place it in between a bun. Now just imagine the smoky flavors of the pulled pork intermingled with ground beef… heaven. Keep this burger simple, don’t add relish, ketchup, mustard, or really any condiment. The flavors are all there with the pulled pork, homemade sauce, and cabbage. You can enjoy this burger like you would a french dipped sandwich, but for this recipe you will dip into the North Carolina vinegar base sauce. Trust me, every bite will have you doing a happy dance it’s that amazing! Who’s ready to fill their plate with a North Carolina Pulled Pork Burger?
Now here’s the thing, to make a true North Carolina vinegar base sauce, I had to cheat a little. This sauce is definitely a special recipe, and includes just the perfect mix of flavors. So the recipe below for the vinegar sauce is from Tar-Heel BBQ Sauce Recipe. You can’t get anymore authentic than that. If you have never tried this type of sauce for your barbecue, you will be surprised by the flavors. This sauce will compliment the burger perfectly.
I’m really excited to be a part of Burger Month again this year. If you want to keep up with all the amazing burgers made in the month of August, check out Girl Carnivore!
20 minPrep Time
25 minCook Time
45 minTotal Time
In sauce pot over low heat, cook together cider vinegar, melted butter, minced onion, tomato paste, worcestershire sauce, soy sauce, garlic, and black pepper for about 15 minutes. This sauce will yield about 5 cups, we only made a 1/4 of the recipe. Let cool.
Preheat grill on high heat.
You can use pre-cooked pulled pork, or make the pulled pork for this recipe (I used pre-cooked.) Chop the pulled pork finely, mix the ground beef and pulled pork together well. Form into six burger patties, and make an indent in the center to prevent the burger from shrinking too much.
For grilling the burgers, place the burgers over the flame and sear each side for about 1 minute. Then pull off the flame, and continue cooking the burgers for an additional 4 minutes, (or as long as you like cooking your burger.)
Top burgers with sliced tomato, cabbage, small amount of mayonnaise, and vinegar base sauce (or dip into the sauce.)
A huge thanks to all of the creative bloggers who were just as inspired by a month of burgers as I was and the awesome companies that have donated prizes to #burgermonth, Char-Broil, Cabot Cheese, Le Creuset, Dreamfarm,Spiceologist�&�Woodbridge Wines
*Disclaimer* I did not receive anything for this post. All the thoughts and opinions about burger month and this recipe are all my own.