Smokin Hot Sassy Saucy Southern Burgers With Attitude Recipes

Steps:

• Preheat grill to medium-high; wait until grill reaches 400 degrees F.
• Sprinkle the patties on both sides with the salt and pepper. (We suggest aggressively, as most will sweat off the patties during cooking.)
• Cook the patties for 5 minutes, then flip.
• Place Pork Belly on grill. Brush the butter on the brioche buns and place on grill. Toast until it reaches the desired color (we like it a little darker for more of a char taste).
• Flip pork belly after 2 minutes, then place Cheddar on the patties to melt.
• Remove brioche buns from grill and spread Whiskey Aioli on all inside bun areas.
• Place patties on bun bottoms, then top with tomatoes and the bun tops. Let rest for 4 minutes, then devour.
• Preheat a smoker to 240 degrees F.
• Mix chili powder, cumin, paprika, salt, brown sugar, garlic powder and pepper in a bowl until well combined, then reserve.
• Score the pork belly on the fat side with a sharp knife 1/2-inch apart, being careful to not cut into the meat. Turn the meat 90 degrees and repeat, forming a crosshatch pattern. Cut belly into five 3- to 4-inch-wide pieces.
• Rub all sides of the pork belly with the reserved rub.
• Place in smoker and cook for 3 hours. Remove from smoker and place in a pan to collect fat.
• Starting from cold, reduce whiskey by half in a saute pan over medium heat. (Be very careful, as it can catch fire. Do not attempt to blow out if this occurs. Remove from heat and cover with a metal lid to extinguish the fire.)
• Pour reduction in a bowl and place in refrigerator to cool, 10 minutes.
• Place mayonnaise, lime juice, Worcestershire, garlic powder, salt and pepper in a large bowl and mix thoroughly. Add whiskey reduction to bowl and mix.
• Place aioli back into refrigerator until needed.

Steps:

• Pulse bread in food processor to coarse crumbs, about 10 pulses. Transfer to bowl and set aside.
• Pulse shrimp in now-empty processor until some pieces are finely minced and others are coarsely chopped, about 7 pulses. Transfer shrimp to large bowl.
• Combine mayonnaise, scallions, parsley, lemon zest, cayenne, salt and pepper in large bowl until uniform, then gently fold into processed shrimp until just combined. Sprinkle bread crumbs over mixture and gently fold until incorporated.
• Scrape shrimp mixture onto small baking sheet, divide it into 4 equal portions, and loosely pack each into 1-inch-thick patty. Cover and refrigerate the patties for at least 30 minutes or up to 3 hours.
• To Grill: Clean and oil cooking grate. Lightly brush tops of patties with oil, lay them on grill, oiled side down and lightly brush other side with oil. Cook patties, without pressing on them, until lightly browned and cooked through, 10 to 14 minutes, flipping them halfway through grilling. Transfer burgers to platter, tent loosely with aluminum foil and let rest for 5 minutes before serving.
• Stovetop: Cook in a 12 inch nonstick skillet over medium-high heat using 1-2 teaspoons vegetable oil until shimmering. Gently lay the shrimp burgers in the skillet and cook until crisp and browned on both sides, 8 to 10 minutes.
• Sauce: Combine all ingredients together. Stir until well mixed.

Steps:

• In a bowl combine all ingredients except the seasoned salt using clean hands to mix.
• Shape into 3-4 patties.
• Place onto a plate.
• Cover and refrigerate for 24 hours.
• Grill until cooked thoroughly seasoning the outside of the patties with seasoned salt about halfway through or towards the end of grilling.

Steps:

• Whisk the mayonnaise, pickled jalapenos, brine, mustard and garlic together in a small bowl. Set aside until ready to serve.
• Combine the chuck and brisket in a medium bowl and using 2 forks, "pull" the meat apart, breaking up any clumps and combining the two meats together. This will seem counterintuitive but it will blend the meats together without compacting them. Divide into 4 equal portions and form balls (about the size of tennis balls) being careful not to compact or overwork the meat -- do not form patties.
• Heat 2 tablespoons of the oil in a large cast-iron skillet over medium-high heat. Add the onions and season with salt and pepper; cook, tossing occasionally, until golden browned, 6 to 8 minutes. Sprinkle with the sugar and toss until caramelized, about 1 minute. Transfer to a plate.
• Increase the heat to high and heat the same skillet until very hot. Add the remaining oil (or 1 tablespoon oil, if working in batches), swirling to coat.
• Working in batches if necessary, place balls in the skillet and smash flat with a metal spatula using the handle of a wooden spoon to press down on the spatula to form 4-inch patties (you want to see craggy edges). Season liberally with salt and pepper and cook, undisturbed, until the outer edges are brown, 1 to 2 minutes. Flip the patties, season with salt and pepper and top each patty with a slice of cheese. Cook until the cheese droops and the burgers are medium-rare, about 1 minute.
• Serve the patties on the toasted buns with the spicy special sauce, griddled onions, lettuce and tomatoes.

Steps:

• Fire up the grill. In a medium bowl, combine ground beef, 2 tablespoons of the salsa and the taco seasoning mix; mix well. Shape the mixture into 4 patties, 1/2 inch thick.
• When ready to grill, place the patties on a gas grill over medium heat or on a charcoal grill 4 to 6 inches from medium coals. Cook 11 to 13 minutes or until the patties are thoroughly cooked, turning once.
• Place 1 slice of cheese on each patty; cook an additional 1 minute or until cheese is melted. You might want to toast the buns slightly on the grill at the same time.
• Place the patties on the bottom halves of the buns. Top each with 1 tablespoon of the salsa and add the top portion of the bun.