Ingredients:

Chopped Slaw:
Cabbage, Chopped

Salt

Carrot, chopped

Onion chopped

Apple, core removed, chopped

1 tbsp Apple Cider Vinegar 

1/2 cup Mayo

Burgers:

2 lbs ground pork 

1 tsp Salt 

1/4 cup spicy andouille seasonng

1/2 tsp Jack Daniel's® Pork Rub

1 tbsp Cowboy BBQ Sauce

Portabella mushrooms

1 tbsp Olive oil

Buns

Bacon 

Lettuce 

Tomato

PREPARATION:

Season the cabbage with a pinch of salt and allow to sit to remove excess liquid. Drain.

Combine the cabbage, carrot, onion, and chopped apple in a large bowl. 

Add the vinegar and mayo and toss to coat.

Season with salt and pepper as desired. 

Cover and refrigerate until ready to use. 

Meanwhile, prep the grill with Cowboy Garlic & Onion Hardwood Briquets for direct heat and allow the grill to preheat to 400 / 450. 

Whisk the salt, Jack Daniel's® Pork Rub, and Cowboy BBQ Sauce together.

Gently mix the BBQ sauce mixture into the pork and form it into 4 patties.

Clean and oil grates. 

Grill the burgers, 5 to 7 minutes, each side, flipping as needed, until ground pork reaches an internal temperature of 160 degrees F. 

Meanwhile, grill the portabella mushrooms and reheat the bacon over the cooler side of the grill.

Brush with additional BBQ sauce if desired.

Remove and rest.