Make sure you drain your pulled pork so it's not soaking in juices. I leave it overnight in a lidded dish in the fridge to dry it out a little, or your patties won't bind well
https://cookpad.com/us/recipes/343259-vickys-slow-cooker-bbq-pulled-pork
Mix the dry barbeque seasoning together. You'll have some leftover for another day, store in an old seasoning jar or small lidded container
In another bowl, stir together the barbeque sauce ingredients. You'll have some leftover to top the finished burgers with
Combine the minced pork, pulled pork, 1 & 1/2 tablespoons of the seasoning mix and the chopped onion in a large bowl
Add the barbeque sauce amount in the ingredient list and the worcestershire sauce and knead in to bind the mixture
https://cookpad.com/us/recipes/338187-vickys-homemade-worcestershire-sauce-vegan
Form a small meatball sized patty with some of the mixture. This is your taste tester! Grill it until cooked through and use it to adjust the seasonings. You may want to add another teaspoon of the seasoning blend, or add extra cayenne
Split the rest of the mixture into 8 equal balls. Form them into burger patties. I use my trusty burger press so they're all even
At this point you can separate them with parchment discs and freeze them in ziplock bags if you like. Defrost before grilling and preheat the grill / broiler to medium
Grill / broil the patties under a medium heat for 20 minutes, turning regularly until cooked through
Drain on kitchen paper then build your burger. I like to use a plain slightly toasted bun then just top them with extra barbeque sauce and coleslaw, served on the side my sweetcorn relish, potato wedges, baked beans and a garden salad
https://cookpad.com/us/recipes/339728-vickys-garlic-and-sesame-potato-wedges
https://cookpad.com/us/recipes/365605-vickys-sweetcorn-relish-gluten-dairy-egg-soy-nut-free
Great if you enjoy both pulled pork and burgers and can't decide which to have!
