BBQ Beef Burger with Pulled Pork and Onion Rings
A beef burger topped with reheated BBQ pulled pork, tangy coleslaw, and crispy onion rings on a toasted brioche bun.
- Prep
- 15min
- Cook
- 15min
- Total
- 30min
- Serves
- 4
- Calories
- 1190per serving, est.
By Time for Burgers, updated
Think of this as assembly more than cooking: a seared beef patty, ready-made pulled pork reheated in BBQ sauce, coleslaw and store-bought onion rings. The work is in the timing, because the patty, pork and rings all need to be hot at the same moment while the slaw stays cold.
Get the onion rings into the oven first, then start the patties and the pork together. Stack order matters too: sauce on the bun, beef, pork, slaw, then the rings on top where nothing wet can soften them. It's tall, so press the top bun down gently and run a skewer through if it leans.
BBQ Beef Burger with Pulled Pork and Onion Rings
Prep 15 min, cook 15 min, total 30 min. About 1190 calories per serving.
timeforburgers.com/recipes/bbq-pulled-pork-burger-crispy-onion-rings
Serves 4.
Ingredients
Instructions
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Season ground beef with salt and pepper, then form into 4 equal patties with a slight indentation in the center.
Heat 1 tbsp vegetable oil in a skillet over medium-high heat and cook patties for 4-5 minutes per side, until an instant-read thermometer in the center of a patty reads 160°F (71°C).
While the patties cook, reheat the prepared pulled pork in a saucepan with ½ cup BBQ sauce, stirring, until it reaches 165°F (74°C).
Heat the store-bought crispy onion rings according to package directions.
Toast brioche buns until golden, then brush bottom buns with remaining ¼ cup BBQ sauce.
Assemble burgers: place beef patties on sauce-brushed buns, top with generous portions of BBQ pulled pork, add coleslaw, stack crispy onion rings on top, and crown with top buns. Serve immediately.
Tips
- Reheat the pulled pork over medium heat, stirring often, until it reaches 165°F (74°C). Add a splash of water if the sauce thickens before the meat is hot.
- Drain the coleslaw in a sieve for a few minutes. Its liquid runs down through the pork and soaks the bottom bun.
- Press a shallow dent into each patty before cooking so it stays flat; a domed patty makes the whole stack lean.
- Keep the onion rings on a rack in the oven until the last second. They soften within minutes once they sit on warm pork.
Substitutions
- Homemade Beer-Battered Onion Rings instead of store-bought: fry them last, right before assembling.
- Leftover pulled chicken instead of pork: reheat it in the sauce to the same 165°F (74°C).
- Smaller patties: shape four 4-ounce (115 g) patties and cook 3-4 minutes per side to 160°F (71°C). The burger is easier to eat with all that pork on top.
- Gluten-free: use a gluten-free bun and skip the onion rings or buy gluten-free ones, since most batters contain wheat.
Make ahead & storage
Leftover pulled pork keeps 3 to 4 days in the fridge; reheat it to 165°F (74°C). Store patties, pork and slaw separately, and re-crisp onion rings in a 425°F (220°C) oven for about 5 minutes. Assembled burgers don't keep.
