BBQ Pulled Pork Burger

Ingredients

• 454 g (1 pound)lean ground beef
• to tastesalt
• to tastepepper
• 8 (21 g) slicesyellow deli American cheese
• 320 ml (1⅓ cups)deli coleslaw
• 4potato hamburger buns, split
• 240 ml (1 cup)pulled pork in barbecue sauce, warmed
• 120 ml (½ cup)French-fried onions

Instructions

1. 1

   Heat the grill

   Heat a gas grill to medium, or, if using charcoal, wait until the coals are covered with white ash.

2. 2

   Shape the patties

   Shape the ground beef into 4 patties. Season with salt and pepper if desired.

3. 3

   Grill the burgers

   Put the patties on the grill and cook, turning once, for 10–14 minutes or until the centre is no longer pink and the internal temperature is at least 71°C (160°F). Add 2 slices of cheese to each patty and continue grilling until the cheese melts.

4. 4

   Assemble the burgers

   Spoon ⅓ cup of coleslaw onto the bottom half of each bun. Add a burger, ¼ cup of pulled pork and 2 tablespoons of French-fried onions to each, then finish with the top half of the bun.

What is a BBQ pulled pork burger?

This is a stacked American-style burger: a grilled beef patty is layered with deli coleslaw, barbecue pulled pork and crisp fried onions. It pairs the familiar cookout burger with the smoky, saucy flavour of pulled pork.

The beef patty makes a sturdy base, while melted cheese helps bring the toppings together. Coleslaw and fried onions add contrasting coolness and crunch.

Nutrition and macros by portion

The nutrition label shows one serving as written: 660 calories, 42g protein, 46g carbs, 33g fat.

The buns and barbecue sauce contribute much of the carbohydrates, while the beef and pulled pork provide most of the protein. Fat comes mainly from the beef, cheese, pork and fried onions; serve with vegetables or salad for a fresh side alongside the burger.

Choose the right beef

Lean beef: it keeps the patties relatively firm and makes a burger that can hold the generous toppings. Shape the meat gently so the patties stay tender rather than compact.

Grill to a clear cue

Turn once: let the patties cook on the first side before flipping, then grill for 10–14 minutes in total. Check that the centre is no longer pink and reaches at least 71°C (160°F).

Melt the cheese: add two slices to each patty near the end of grilling. Give it time to melt before taking the burgers off the grill.

Layer for texture

Coleslaw base: spoon it onto the bottom bun as directed, then set the burger on top. This gives the cool, creamy topping a place beneath the warm patty.

Finish on top: add warmed pulled pork and French-fried onions before closing the bun. The pork brings barbecue sauce, while the onions provide a crisp contrast.

Keep the toppings ready

Warm pork: heat the pulled pork in barbecue sauce before assembling, so it is ready to spoon onto the cooked patties. The recipe does not specify a heating method.

Split buns: have the potato buns ready alongside the toppings. The method assembles them without a separate bun-toasting step.

Serve it as a meal

These burgers are substantial on their own, with beef, pork and toppings in each bun. For a simple plate, serve with a green salad or vegetables to add a fresh contrast.

Recipe notes & tips

• Shape the beef into four even patties so they cook at a similar rate.
• Keep the pulled pork warm while the patties grill.
• Use a thermometer to check that each patty reaches at least 71°C (160°F).
• Wait until the cheese has melted before assembling the burgers.
• Measure the toppings across the four buns for an even build.

Variations

• Extra barbecue flavour: add a little more barbecue sauce to the pulled pork before topping the patties.
• More crunch: add extra French-fried onions just before serving.
• Milder topping: use less coleslaw on each bun.
• Cheese swap: use another sliced cheese that melts well on the patties.
• Bun choice: use another style of hamburger bun in place of potato buns.

Common mistakes to avoid

• Packing the patties tightly: shape the beef gently so the burgers are not overly firm.
• Guessing doneness: check the centre reaches at least 71°C (160°F) and is no longer pink.
• Adding cheese too early: put it on near the end so it melts without prolonging the patty's cooking.
• Using cold pulled pork: warm it before assembling as the method directs.
• Overloading the buns: distribute the specified toppings across all four burgers to make them easier to close.

How to store

Refrigerate leftover components promptly in covered containers and use within 3–4 days. Store the patties and toppings separately from the buns, then reheat the meat until hot before assembling; add the coleslaw and fried onions just before serving.

Frequently asked questions