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Jack Daniel's® Whiskey Barrel Smoked Pork Burger


Pork Burgers with Jack Daniels Whiskey Barrel Smoking Chips back in background
Pork Burgers with melted cheese & buns on grill with Jack Daniels Steak Seasoning, Pork Rub and Whiskey Barrel Smoking Chips bag
Pork Burgers with cheese and pickled onions, aoili, Jack Daniels Steak Seasoning and Pork rub, and Jack Daniel's whiskey barrel smoking chips in a smoker box

These mouthwatering smoked pork burgers are infused with the light aromatics from Jack Daniel’s® Whiskey Barrel Smoking Chips, smothered in cheese, and topped with freshly pickled onions a creamy mustard sauce.

This recipe was originally published on GrillingGrandma.com

Prep Time: 20 minutes
Cook Time: 25 minutes
Servings: 6

Ingredients:

For Burger:
For Pickled Onions:
  • 1 cup water
  • 1 cup white vinegar
  • 1/3 cup granulated sugar minus 1 tablespoon
  • 1 tbsp pickling spice or dried herbs seasoning blend
  • Pinch of salt, if needed
  • 1 large red onion, 1/8-inch thinly sliced
For Creamy Mustard:
  • 1 cup mayonnaise
  • 1/4 cup classic mustard
  • 2 teaspoons lemon juice
  • 1/4 teaspoon granulated garlic
To Serve:
  • 6 Brioche or Hamburger Buns, butter, brushed with oil, or plain
  • 6 Romaine Lettuce

Directions: 

To Prepare Pickled Onions:
  1. In a saucepan, whisk water, white vinegar, sugar, pickling spice, and a pinch of salt.
  2. Bring to a boil, stirring occasionally, and set aside for 10 minutes to steep.
  3. Pour over thinly sliced onions in a jar or bowl.
  4. Cool in the refrigerator until ready to use.
  5. Pickled onions can be made ahead and stored in the refrigerator for 1 month
To Prepare Gas Grill:
  1. Clean grill grates and brush with cooking oil.
  2. Place 2 cups Jack Daniel’s® Smoking Chips in a smoker box or foil packet with punched holes.
  3. Place on back grill grate, above the burner.
  4. Turn grill on high or to 500°F.
  5. Close lid and wait 10 minutes before checking on smoke.
  6. After 10-15 minutes a steady stream of smoke should have developed.
  7. Adjust grill to medium high (375°F to 450°F) heat. Use BBQ gloves or tongs to move smoker box over the indirect heat.
To Prepare Pork Burgers:
  1. Meanwhile, prepare pork burgers by lightly mixing ground pork with Jack Daniel’s® Steak Seasoning, Jack Daniel’s® Pork Rub, and grated butter.
  2. Use a 3/4 cup measuring cup to form 6 pork patties.
  3. Make a thumb indentation in the center of each patty.
  4. Set aside until ready to grill.
To Prepare Creamy Mustard:
  1. Combine mayonnaise, mustard, lemon juice, and granulated garlic, whisk until well mixed, cover, and refrigerate.
To Smoke Pork Burgers:
  1. Once the grill has come to around 400°F and has a steady stream of smoke, place the pork patties indirect heat, close the lid, and smoke for 4-5 minutes on each side.
  2. Transfer the pork burgers over direct heat to char for 1-2 minutes, or until burgers have reached an internal temperature of 160°F.
  3. Buns can be toasted over indirect heat while burgers char.
  4. Place cheese on pork once one side has charred sufficiently.
To Assemble Pork Burgers:
  1. Slather creamy mustard on bottom bun and top with lettuce.
  2. Add the cheesy pork burger and pickled onions.
  3. Slather extra creamy mustard on the inside or the top bun, or any of your favorite condiments. 
Notes:
*Cheese Tips: If like spicy heat on your burgers add pepper jack cheese. If cheddar is your go to burger cheese by all means use it. Another tasty selection would be sharp white cheddar or Monterey Jack.
*Leftover pork patties can be covered and stored in the refrigerator for 3 days.
*Reheat individual pork patties, without the bun, in the microwave on HIGH for 30 seconds. 

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