The pork itself is seasoned with a chili-garlic rub, smoked to juicy perfection over 12 hours, then shredded and finished with apple juice for extra moisture and depth.

Form into 4 patties, each about ¾ of an inch thick, being careful not to pack the pork too tightly. Oil the grill rack and then grill the burgers, flipping them once or twice, until just cooked ...

The secret is in the slaw: How bearnaise takes this burger to new heights Coleslaw is often the quiet companion of a burger — crunchy, refreshing, and mild. But not here.

Preparation For the spicy cabbage slaw: In a large bowl, toss together the cabbage, cucumbers, red onions, chili crisp, mirin, honey, soy sauce, ginger and pepper. Place in the fridge for later ...

In a large bowl, whisk together the buttermilk, mayonnaise, vinegar, sugar, mustard, 1/4 teaspoon salt and 1/4 teaspoon pepper. Add the coleslaw mix and grated apple, and toss to combine. Cover ...

Preheat grill. Remove pork from marinade and let excess marinade drip off before placing on well-oiled grill. Grill 3-5 minutes per side until pork reaches an internal temp of 145°F.

1 pound ground bison 1 (1-ounce) package onion soup mix 3 tablespoons Worchestershire sauce Red hot pepper sauce to taste Preheat an outdoor grill or heat a grill pan on the stove over medium-high ...

Move the pork to the side of the grill where the burners are turned off to cook on indirect heat. Cover the grill and let cook for about 15 minutes or until 145°f is reached at this thickest point.

Preparation 1. In a medium bowl, combine the ground pork, apples, onion powder, garlic powder, chili flakes, sage, salt and pepper. Divide the mixture into 8 small balls.