National Burger Day: The ShedHed
August 27, 2013
In honor of National Burger Day, editor Clint Cantwell created a grilled hamburger in tribute to The Shed, one of the best bbq joints in Mississppi. Grilling.com is pleased to unveil our latest “Burger of the Month“…The ShedHed!
Yours truly, enjoying the Shed experience!
Pulled pork sandwich at the Shed
- 4.5 lbs ground 80/20 beef (80% lean/20% fat)
- 6 cups leftover pulled pork butt
- 1 bottle The Shed Barbeque & Blues Joint’s Sweet Heat “Junk Free” ShedSpred
- The Shed Barbeque & Blues Joint Rib Rub
- 1/8 cup apple juice
- 6 jumbo hamburger buns
- 6 slices sweet onion
- 12 pickle slices.
Prepare the grill for 2-zone cooking. Add 2-3 chunks of your favorite smoking wood, a handful of wood chips or 2-3 briquettes of Kingsford Smokehouse Briquettes.
Form the beef in to 3/4 lb patties, approximately 1/4 in wider than the hamburger buns. Season both sides of burger patties liberally with The Shed Rib Rub. Wrap leftover pulled pork loosely in foil along with apple juice leaving a small opening in the top seam to allow steam to escape.
Place burgers and pork packet on the grill over indirect heat, cover, and allow to smoke for 15-20 minutes. Remove pork from the grill and open the top to allow the remaining steam to escape and rest until burgers are ready to be assembled. Move burgers to the hot side of the grill and Grill burgers 3-4 minutes per side for medium rare or 5-6 minutes per side for medium.
Place burger on the bottom bun, top each with an even portion of the smoked pork butt, a generous drizzle of Sweet Heat ShedSpred, 1 outer ring of sweet onion and the top bun. Serve with your favorite side dishes and pickle slices.
–Clint Cantwell, Grilling.com Editor