Barbecued Beef And Pork Burgers
Juicy, smoky beef and pork burgers infused with pickling spices and tangy ketchup, perfect for casual gatherings and outdoor barbecues with family and friends.
Ingredients
Instructions
- Tie pickling spice in a cheesecloth bag.
- Place beef, pork, onions, water, and pickling spice in a heavy Dutch oven.
- Bring to a boil.
- Reduce heat, cover, and simmer for 6 hours or until very tender.
- Drain the liquid.
- Vigorously stir the meat with a meat fork until shredded.
- Stir in ketchup and vinegar; simmer for an additional 15 to 20 minutes.
- Serve on toasted hamburger buns.
Tips & Substitutions
For optimal flavor, consider marinating the beef and pork with the pickling spice overnight before cooking. If you don't have pickling spice, a combination of mustard seeds, coriander, and bay leaves can work as a substitute. Ensure to cover the Dutch oven tightly while simmering to retain moisture for tender meat. This recipe can easily be adjusted for a smaller batch by halving the ingredients.
Serving Suggestions
Serve these flavorful burgers on toasted hamburger buns with your favorite toppings, such as coleslaw, pickles, or sliced jalapeños for an extra kick. They pair beautifully with sides like potato salad or baked beans. For a complete meal, consider offering a green salad or pairing with dishes like Corned Beef Hash With Eggs.
Storage & Reheating
Leftover barbecued beef and pork can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, place the meat in a saucepan over medium heat, adding a splash of water or broth to maintain moisture. Stir occasionally until heated through. Alternatively, you can microwave in short intervals, covering to prevent drying out.
Nutrition & Diet Analysis (per serving)
Each serving of Barbecued Beef And Pork Burgers contains roughly 546 calories, with 5g protein, 52g carbohydrates, and 34g fat. It is a good source of iron (13% of the Daily Value) and protein (11% of the Daily Value).
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use ground beef and pork instead of cubed meat?
Yes, you can use ground beef and pork for quicker cooking. However, the texture will be different and may not be as tender as shredded meat from the cubed version. Adjust the cooking time to about 2-3 hours on low heat to allow the flavors to meld.
What can I do if I don't have a Dutch oven?
If you don’t have a Dutch oven, a heavy pot with a tight-fitting lid will work. Alternatively, you can use a slow cooker, cooking on low for 8 hours or until the meat is tender. Just make sure to stir occasionally to ensure even cooking.
Can I freeze the leftovers?
Absolutely! Allow the barbecued beef and pork to cool completely before transferring to a freezer-safe container. It can be frozen for up to 3 months. To reheat, thaw in the refrigerator overnight and warm gently on the stove or in the microwave.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).