BBQ Pork Burgers with Monterey Jack
3 slices smoky bacon
1/2 finely chopped yellow onion
1 lb ground pork
3 Tbs plus 1/2 cup thick tomato-based barbecue sauce
1 - 1 1/2 tsp Tabasco sauce
1/2 tsp salt
4 oz Cabot Monterey Jack, sliced
4 soft onion rolls, split
In small skillet, cook bacon until crisp transfer to paper towel to drain.
Remove all but about 2 teaspoons fat from skillet; add onion and cook, stirring, until soft and translucent, about 3 minutes. Spread on small plate to cool.
Preheat grill to medium-high.
Chop or crumble bacon into small pieces and put in medium bowl; add pork, 3 tablespoons of barbecue sauce, Tabasco sauce, salt and onions; mix gently to combine. Shape into four 3/4-inch-thick patties.
Brush grill with wad of paper towel dipped in oil to prevent sticking. Brushing with additional barbecue sauce, grill burgers until cooked through to center, 5 to 8 minutes per side.
Top with cheese and cover with grill lid or foil until cheese is melted, about 1 minute. Serve on rolls.
Total Fat 39g
Saturated Fat 16g
Total Carbohydrate 38g
Dietary Fiber 2g