Soul Burger Recipes

SMOKEHOUSE BURGER

Steps:

• Preheat grill to medium-high; wait until grill reaches 400 degrees F.
• Sprinkle the patties on both sides with the salt and pepper. (We suggest aggressively, as most will sweat off the patties during cooking.)
• Cook the patties for 5 minutes, then flip.
• Place Pork Belly on grill. Brush the butter on the brioche buns and place on grill. Toast until it reaches the desired color (we like it a little darker for more of a char taste).
• Flip pork belly after 2 minutes, then place Cheddar on the patties to melt.
• Remove brioche buns from grill and spread Whiskey Aioli on all inside bun areas.
• Place patties on bun bottoms, then top with tomatoes and the bun tops. Let rest for 4 minutes, then devour.
• Preheat a smoker to 240 degrees F.
• Mix chili powder, cumin, paprika, salt, brown sugar, garlic powder and pepper in a bowl until well combined, then reserve.
• Score the pork belly on the fat side with a sharp knife 1/2-inch apart, being careful to not cut into the meat. Turn the meat 90 degrees and repeat, forming a crosshatch pattern. Cut belly into five 3- to 4-inch-wide pieces.
• Rub all sides of the pork belly with the reserved rub.
• Place in smoker and cook for 3 hours. Remove from smoker and place in a pan to collect fat.
• Starting from cold, reduce whiskey by half in a saute pan over medium heat. (Be very careful, as it can catch fire. Do not attempt to blow out if this occurs. Remove from heat and cover with a metal lid to extinguish the fire.)
• Pour reduction in a bowl and place in refrigerator to cool, 10 minutes.
• Place mayonnaise, lime juice, Worcestershire, garlic powder, salt and pepper in a large bowl and mix thoroughly. Add whiskey reduction to bowl and mix.
• Place aioli back into refrigerator until needed.

SOUL BURGER

Steps:

• For the patties: Prepare a grill for medium-high heat or prepare a smoker to 225 degrees F.
• Heat the vegetable oil in a large skillet over medium-high heat. Add the celery, bell pepper and onion and saute until transparent and soft. Set aside to cool completely.
• While the vegetables are cooling, put the ground pork in a large bowl. Add the sauteed vegetables, BBQ sauce, hot sauce, Worcestershire sauce, salt, garlic powder, onion powder, paprika and black pepper. Mix together with your hands until well-blended. Shape the meat into five 8-ounce patties.
• Grill or smoke the patties until the internal temperature on an instant-read thermometer registers 165 degrees F, about 4 minutes per side on a grill and 50 minutes in a smoker.
• For the fried onions: Heat a deep fryer with vegetable oil.
• Soak the julienned onion in a bowl with the buttermilk for 5 minutes. Combine the flour, cornmeal and Cajun seasoning in a shallow bowl. Remove the onion from the buttermilk (letting the excess drip off) and dredge in the seasoned flour. Working in batches, fry in the hot oil until crispy, about 2 minutes. Set aside.
• For the coleslaw: Combine the green and red cabbage, carrots and coleslaw dressing in a large bowl and toss well to coat.
• To assemble: Place some coleslaw in the bottom of each bun. Top with a patty, some BBQ sauce and fried onions. Add the bun tops and enjoy.