Prepare charcoal grill for direct cooking. Place a set of grill grates upside down on the cooking grate to create a flat top surface.
80/20 Lean Ground Pork (2 lb)
into 8 equal-size ball shape portions about 1/4lb each.
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
All-Purpose Spice Rub (2 Tbsp)
and cook for 4 minutes.
Flip each burger and season again with AP Rub. Continue to cook for an additional 4 minutes.
Cheddar Cheese (2 3/4 cups)
and remove from grill once cheese is bubbly and melted.
Brush the inside of each
Hamburger Buns (1 pckg)
Butter (2 Tbsp)
and grill for a few minutes until golden brown.
To assemble the burgers: Layer
Yellow Mustard (1/4 cup)
Dill Pickles (1/4 cup)
on each of the bottom buns, top with a burger patty, a drizzle
Barbecue 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!