4 servings kosher salt and pepper black freshly ground
1 tablespoon mayonnaise
2 tablespoons blackstrap molasses
1 teaspoon onion powder
1 teaspoon paprika
2 tablespoons juice of 1 mandarin (cut crosswise then tablespoon into jar over a strainer)
0.5 onion shredded red
2 tablespoons worcestershire
1 tablespoon mustard yellow
2 tablespoons mustard yellow
Equipment
bowl
frying pan
sauce pan
whisk
grill
spatula
Directions
For the burger: Preheat the grill to medium-high heat.
Combine the pork and beef, sprinkling with salt and pepper. Form 4 patties and indent well in the middle.
Put the burgers on the very hot grill, flipping when they release. Do not flatten with a spatula. Cook the pork fully, to an internal temperature of 130 degree F.
Combine the cabbage, onions, mustard, pickle juice, mayonnaise, vinegar, salt, cayenne and onion powder in a large bowl and mix well.
Let sit for the flavors to meld together.
Combine the ketchup, vinegar, 1/2 cup water, the bourbon, molasses, brown sugar, Worcestershire sauce, honey, mustard, cayenne, paprika and some salt and pepper in a saucepan over medium-high heat. Bring to a boil, then reduce the heat and simmer on low for 30 minutes. Thin with additional water if needed.
For the tomatoes: Bring a few inches of oil to 340 degrees F in a cast-iron skillet.
Whisk the flour with the baking powder in a shallow bowl to combine. Slice the tomato thin and season with salt and pepper. Dredge in the flour mixture, then the buttermilk, then the flour again. Fry the breaded tomatoes until crisp and brown, about 2 minutes on each side. Season.
Layer a burger, some coleslaw and some BBQ sauce on a bun. Top with a fried green tomato. Repeat with remaining ingredients.
