Cooking Instructions
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Step 1
Prepare charcoal grill for direct cooking. Place a set of grill grates upside down on the cooking grate to create a flat top surface.
Step 2
Separate the
80/20 Lean Ground Pork (2 lb)
into 8 equal-size ball shape portions about 1/4lb each.
Step 3
Spray the grill grate surface with vegetable cooking spray and place the “meat balls” on the grate. Use a spatula to “smash” each one into a patty shape. Season with
Killer Hogs The A.P. Rub (2 Tbsp)
and cook for 4 minutes.
Step 4
Flip each burger and season again with AP Rub. Continue to cook for an additional 4 minutes.
Step 5
Top with
Cheddar Cheese (2 3/4 cups)
and remove from grill once cheese is bubbly and melted.
Step 6
Brush the inside of each
Hamburger Buns (1 pckg)
with
Butter (2 Tbsp)
and grill for a few minutes until golden brown.
Step 7
To assemble the burgers: Layer
Yellow Mustard (1/4 cup)
and
Dill Pickle (1/4 cup)
on each of the bottom buns, top with a burger patty, drizzle of
Killer Hogs BBQ Sauce (1/4 cup)
, another burger patty, more bbq sauce, and a final layer of
Jalapeño Pepper Slices (1/4 cup)
and the top bun. Serve and enjoy!
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