Protein-packed might just be an understatement for this deliciousness!
- 1 tablespoon olive oil
- 2 cups leftover Spicy Dr Pepper Pulled Pork
- 1 pound ground beef*
- Sliced Provolone cheese
- 3 eggs, cooked as desired**
- 9 bacon slices, baked or fried to desired crispiness
- Preheat the grill with medium-high heat for 10 minutes.***
- Heat the olive oil in a large skillet over medium-high heat. Once hot, add the leftover Dr Pepper Pulled Pork. Give it a quick stir so that the pork is evenly dispersed in the bottom of the pan. Stirring occasionally, cook for 5 to 8 minutes or until the pork is heated through and some of the edges have started to become crispy.
- Divide ground beef mixture into 3 equal parts and shape into patties. Patties should be roughly 3/4 inch thick. Dent your patties in the center to reduce shrinkage on the grill.
- Place patties onto hot grill, cook for 3 minutes on each side. Use a meat thermometer to make sure the burgers reach a safe and savory internal temperature of 160 degrees. If the burgers have not reached that safe and savory internal temperature, move them to indirect heat and continue to cook, flipping every couple of minutes until they hit that 160 mark.
- Once the burgers have hit that target temp, remove them from the grill. Immediately place them on the bottom buns and top each burger with a slice of Provolone, a fair amount of the pulled pork, one egg, three slices of bacon, and top bun. Enjoy!
I prefer to use no leaner than 85/15 ground beef for my burgers.
We prefer our eggs over-easy with a runny yolk. But you could totally do sunny-side-up, hard or soft boiled and sliced, or even scrambled.
Cooking times and temps are based on a gas grill.