The morning after a BBQ contest..... well you know. We created this Morning After Burger for that reason. So good we made it for Yeti for their Tips from the Pit Series on Insta. Check out the recipe and video below!
The Shed BBQ "Mississippi Gold" Sauce
The Shed BBQ "Pork Rub"
2 pounds ground pork
1/2 cup Instant Mashed potatoes (this works great with beef burgers also!)
2-3 shallots, finely diced
Thick Cut Bacon (Optional -for greasing cast iron. You can substitute cooking oil, duck fat spray, or clarified butter)
Hash Browns (for ease, use prepared hash browns)
8 TBS butter (we suggest a high butterfat butter)
Sliced Smoked Gouda Cheese
Sliced Muenster Cheese
8 Golden potato hamburger buns
-Mix ground pork, finely diced shallots, The Shed BBQ Pork Rub, *instant mashed potatoes, and 2 raw eggs. Additional salt and pepper, optional.
-Using approximately 3/4 cup burger mixture, create balls and set aside
-Season "grease" cast iron with desired agent right before placing burgers.
-Place burgers on a medium-high heat cast iron pan and SMASH them flat with a large spatula.
-When desired color and crispiness is reached, flip and SMASH!
-When desired internal temperature is reached (we suggest 160degrees or greater on ground pork) layer Smoked Gouda and Muenster cheese slices between patties, allow cheese to melt.
*TIP: Cover burgers with a dome lid too melt cheese faster
-Pull burgers and set aside to rest
*TIP: If desired outside crispiness has been reached, but internal temperature has not,
move burgers to indirect heat until desired internal temperature is reached (160d or greater).
-Add a pad of butter to cast iron and cook hash browns until crispy
-Using a non-stick skillet and butter, cook eggs sunny side up.
-Toast buns with remaining butter
-Once all components are ready, Build the "Morning After Pork SmashBurger" of your dreams! Use The Shed BBQ "Mississippi Gold" Sauce as the perfect condiment to bring all the flavors together!