Every burger-lover deserves a burger like this one. These Smoky Pork & Bacon Burgers with Special Sauce deviate from your typical ground beef burger but make up for it with some pork, spicy chorizo, chopped bacon (of course) and a sweet mayo sauce. We're pulling this tempting, must-try recipe from our Traeger On a Budget ebook.
Smoky Pork & Bacon Burgers with Special Sauce
Recommended Pellets: Hickory or Mesquite
Prep Time: 10 minutes
Cooking Time: 1 hour
2 lbs ground pork
1/4 lb Mexican chorizo, casing removed (or a different sausage)
3 slices bacon, thinly sliced
1 small onion, finely diced
2 cloves garlic, finely minced
2 tablespoons minced parsley
2 teaspoons Traeger Pork & Poultry Shake or Cajun Shake
1 teaspoon ground cumin
1 teaspoon finely ground black pepper
1/2 cup mayonnaise
1 tablespoon Traeger Regular BBQ Sauce, or your fav barbecue sauce
1 tablespoon sweet pickle relish (optional)
6 hamburger buns, toasted on the Traeger
Sliced tomatoes, avocados, cheese and lettuce (or whatever you love on your burger)
In a large mixing bowl combine the ground pork, chorizo, bacon slices, onion, garlic, parsley, cumin and black pepper. Wet your hands with cold water and very gently mix it together, being careful not to over work the meat.
If you want, you can also mix in the Pork & Poultry Shake. I like to only use the Pork & Poultry Shake only on the outside of the burger so that the salt doesn't break down the texture on the inside of the burger.
Divide the burger mixture in half and divide each half into roughly 3 portions, to give you a total of 6 burgers. (This is adjustable depending on how big you size your burgers.)
Wet your hands under cold water and form the burgers, making them a bit bigger than the size of your buns. (They will shrink a little as they cook.) Use a light touch so that the meat doesn't become too compressed. Using your thumb, making a shallow depression in the top of each burger to help it cook evenly.
When you're ready to grill, start the Traeger on Smoke with the lid open for 4-5 minutes, or until the fire is established.
Arrange the pork burgers on the grill grate with the depression-side facing down and smoke them for 30 minutes.
Turn the patties over and increase the temperature to 300 degrees F and cook until the internal temperature registers about 160 degrees F. (Insert the instant read thermometer through the side of the burger, not the top.)
While the burgers are cooking, make the Special Sauce. Combine the mayonnaise, barbecue sauce, and sweet pickle relish (if desired) in a bowl.
During the last couple minutes of cooking, put slices of cheese on top of each burger, if you're a cheese-lover.
Transfer the burgers to a platter, add some of that Special Sauce and build your dream burger!
This will definitely satisfy your burger-tooth. It's smoky, with a little heat from the chorizo and the rich flavor of bacon. The special sauce and slices of avocado make it a homerun! You've gotta try this burger.