Empty My Fridge
BBQ Nacho Burger
Ingredients
- Ground beef2 lb
- Pork shoulder1
- Tortilla chips8 oz
- Bbq sauce4 oz
- Killer Hogs AP seasoning¼ cups
- Killer Hogs The Bbq Rub¼ cups
- Killer Hogs Hot Rub1 tbsp
- Burger bun4
- Mayonnaise
- Lettuce
- Tomato
- Pickle
- Jalapeño chili
Instructions
- Season the pork butt with AP seasoning and The BBQ Rub, then smoke at 235°F until the internal temperature reaches 195-200°F. Rest 30 minutes, then pull into bite-size pieces.
- Divide the ground chuck into 1/2 lb portions and form into patties. Season each side with AP seasoning, then lightly coat both sides with Hot Rub.
- Place the patties on a 250°F smoker until the internal temperature reaches 135°F.
- Brush the patties with The BBQ Sauce and keep cooking until the internal temperature reaches 140°F. Remove from the grill.
- Lightly toast the buns. Spread mayo on the bottom bun, then layer lettuce, tomato and dill pickle. Add a patty, a pile of pulled pork, a drizzle of BBQ sauce and nacho cheese. Top with crispy jalapeños, a dusting of The BBQ Rub and the top bun.
Summarized from HowToBBQRight's video. Watch it for the details.
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TomatoGround beefLettucePicklePork shoulderBurger bunTortilla chips
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