Smoked Pork and Cheese Burgers #TailgateParty

This post is sponsored by ThermoWorks who provided us with a Thermopop Thermometer and is offering a giveaway to one of our readers.  I received no monetary compensation for this post and all opinions are completely my own.

Freshly ground pork mixed with cheese and barbecue sauce. Formed into patties and slow smoked before searing at the end to finish cooking.

Perfect for your next Tailgate Party..........

Ashley of Cheese Curd in Paradise has invited us to join her in sharing our Favorite Tailgate Party Recipes.  She also arranged for ThermoWorks to sponsor this event and to provide some of us with the Thermpop Thermometer for use in making our recipes.  Not only that but ThermoWorks has generously offered to send a prize to one of our readers.


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Thermopop is sure to become one of your best kitchen tools.  I love the way it always displays the temperature upright regardless of the direction it is inserted into the meat.  This is especially helpful with burgers that you measure by inserting the thermometer into the side.

I was excited about this event because we recently bought a new grill.  Instead of purchasing another gas grill, we purchased one that uses wood pellets.  This enables the grill to also be used as a smoker. We have been having lots of fun with our grill.  It can be used not only as a regular grill and a smoker but also as an oven like when I roasted these chickens.

I found the recipe for these Smoky Pork Burgers in the booklet that came with the grill.  I knew it would be perfect for this event.  Not only are burgers always a hit at tailgates but being made of pork it is very important that you are sure that the internal temperature is cooked to around 160*.  Thank goodness for ThermoWorks.

This recipe calls for combining the shredded cheese and barbecue sauce right into the burger.  I then chose to top mine with additional bbq sauce.  Frank used bbq sauce and pickles and the Teen used traditional ketchup and mustard on hers.

These burgers are sure to be a hit at your next Tailgate Party.  I know they were a hit here at our house. 

Before I share the recipe let's take a look at what the others brought to the party.......

Welcome to our #TailgateParty! 

We have delicious recipes from across the country to make your next tailgating party the best and most delicious party ever!

• Air Fryer Philly Cheesesteak Egg Rolls by Daily Dish Recipes
• Bacon Wrapped Chicken Bites by Everyday Eileen
• Brat Bites with Spicy Mustard Dipping Sauce by Cheese Curd In Paradise
• Brutus Burgers by The Spiffy Cookie
• Buffalo Snack Mix by Kate’s Recipe Box
• Cubano Dip by The Freshman Cook
• Dutch Oven Party Twist Loaf by Simply Inspired Meals
• Easy Buffalo Chicken Sliders with Homemade Blue Cheese Dressing by Family Around the Table
• Quick Brined Chicken Thighs by The Beard and The Baker
• Smoked Pork and Cheddar Burgers by A Day in the Life on the Farm
• Sourdough Baguettes with Classic Pimento Cheese by Karen’s Kitchen Stories
• Spice-Rubbed Pork Chop + Chewy Molasses Ginger Cookies by Culinary Adventures with Camilla
• Tailgate Sliders by Sweet Beginnings
• Tailgate Three Meat Chili by Our Good Life




#burgers, #pork, #smoked, #grilling, #cheese,
Entrees, Grilling, Smoking, Burgers, Pork
American
Yield: 4 servings

Author: Wendy Klik



Smoky Pork and Cheese Burgers
prep time: 10 Mcook time: 50 Mtotal time: 60 M
Freshly ground pork mixed with cheese and barbecue sauce. Formed into patties and slow smoked before searing at the end to finish cooking.
ingredients:
• 1 lb. ground pork
• 1 c. shredded colby cheese
• 2 T. barbecue sauce, homemade or your favorite brand 
• 2 T.  finely diced onion
• 1 T.  rib rub,homemade or your favorite brand
• 4 hamburger buns
instructions:
How to cook Smoky Pork and Cheese Burgers
1. Place the pork, cheese, bbq sauce, onion, and rib rub into a large bowl and combine well.
2. Divide into 4 equal portions and form into patties.  Use your thumb to make a depression in the center of each patty.  
3. Heat a smoker or smoking grill to the smoking setting.  Place the burgers onto the grate, close and smoke for 30 minutes.
4. Increase the heat to 300* and cook the burgers for another 10 minutes per side, until an internal temperature of 160* is reached.  Let rest for a few minutes before placing onto buns and serving.
NOTES:
Recipe adapted from one found in Traeger's Everyday Cookbook
Calories
611.27
Fat (grams)
35.90
Sat. Fat (grams)
15.54
Carbs (grams)
28.07
Fiber (grams)
1.01
Net carbs
27.06
Sugar (grams)
6.69
Protein (grams)
41.51
Sodium (milligrams)
584.42
Cholesterol (grams)
137.89
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