Take a BBQ or cook out to a new level with this recipe for a Lamb Burger.  The key here is to remember that this is in reality more like a meatball mix rather than a burger mix due to the mixing required to incorporate everything.  The breadcrumbs will absorb the beer and keep these burgers juicy as long as you do not overcook them.  The fresh herbs real make the flavours pop with this recipe and I swear that you will win over even the most stubborn and picky eater with this tasty burger.   Get creative with the toppings to really blow your guests away.

 

Stout Lamb Burgers

2lbs ground lamb (lean if you can find it or just make it yourself)

1 C bread crumbs

1 C stout/dark beer (I used Black Creeks Potato Stout)

1 egg

¼ white onion (diced)

2 cloves of garlic (minced)

2 Tbsp Dijon mustard

1 Tbsp fresh rosemary (finely chopped)

1 Tbsp fresh basil (finely chopped)

2 Tbsp fresh parsley (finely chopped)

1 tsp red pepper flakes

1/4 tsp Worcestershire sauce

2 tsp sea salt

½ tsp fresh ground black pepper

 

Mix all ingredients well in a large bowl and let it marinate overnight in the fridge.

Divide the meat into your desired patty size and brush lightly with a little oil to prevent sticking to the grill (yes you could bake these in the oven as well)

DO NOT over work the meat on the grill (no squishing) and only turn once (just rotate the patty before you flip if you want pretty grill marks).

Use fresh buns and try to be humble when your guests shower you with compliments.

 

 

Porter Braised Pulled Pork

This is a labour of love and is worth every minute that it takes to cook this pulled pork.  Use your BBQ, a campfire, bury it in the earth beside the campfire (make sure you wrap it well in foil.  This pulled pork will stand up against anything out of a BBQ Pit Masters arsenal.  It is a big recipe with tons of versatility (try this on a pizza or a pasta) and yes, you can freeze the leftovers for a later date (roughly 8 days in the fridge or 3 months in the freezer).

Start with the spice rub

BBQ Spice

1 C sugar

1/2 C kosher salt (you can cut this back a bit)

1/4 C celery salt

1/2 C paprika

1/3 C black pepper

1/3 C cumin

¼ C mustard powder

1 Tbsp onion powder

1/3 C garlic powder

2 Tbsp chili powder

1 Tbsp chipotle powder

1 Tbsp thyme

 

Pork Shoulder

1 2-3 lbs pork shoulder

1/4 C of your BBQ spice rub

3 C porter/dark beer (I used Stack’s Black Rock)

1/2 C malt vinegar

2 C tomato puree (or use a BBQ sauce)

Apple wood or Cherry wood chips for the smoker (soaked)

 

Pre-heat BBQ to 200F with your smoke box ready to you once the pork hits the grill (indirect heat for this and have a drip tray)

Rub the pork shoulder with your spice rub and smoke for 6-6 ½ hours.

You can use your BBQ, or oven for this next part or if you are feeling adventurous try a large cast iron pot well wrapped with a lid if you choose to bury it beside the campfire.

Remove pork from the grill and place in your roasting pan with beer, malt vinegar and tomato sauce/BBQ sauce.  Seal and let braise undisturbed for 4-6 additional hours.

Remove pork and shred with a fork.

For the sauce I like to freeze the braising liquid to make it easier to skim off the fat.

Bring the skimmed liquid to a simmer on the stove or BBQ and reduce significantly (at least 1/2 to 2/3)

Sprinkle pork with some extra seasoning and place into sauce.  Make sure that you coat it well.

 

The final touch would be coleslaw to cut some of the saltiness of the pork as a topper for your sandwich.

 

Red Cabbage and Pear Coleslaw

2 C red cabbage (chopped)

1 C diced pear (chopped)

1 C diced carrots (chopped)

2 Tbsp honey

2 Tbsp apple cider vinegar

Juice from 1 lime

Salt and pepper to taste

 

Combine all ingredients and let sit overnight prior to serving.

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