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Pork patties
- 1 lb ground pork
- 1 tablespoon gluten-free breadcrumbs
- 2 tablespoons water
- A dash each of salt, black pepper, garlic powder, and onion powder
McRub (makes extra)
- 1/4 cup kosher salt
- 1/3 cup brown sugar
- 1 tablespoon chili powder
- 2 tablespoons freshly ground black pepper
- 1 tablespoon ground cumin
- 1/2 teaspoon cayenne pepper
Sauce and assembly
- Sweet Baby Ray’s Sweet ’n Spicy Barbecue Sauce, enough to coat 4 patties
- 3 gluten-free hamburger buns (use the split third bun for the two middle layers)
- Dill pickle slices, to taste
- Thinly sliced white onion, to taste
- American cheese, to taste
- Shredded lettuce, to taste
THE PLAN.
- Heat the oven to 400°F. Set an oven-safe wire rack over a rimmed sheet pan.
- Mix the McRub ingredients. This batch makes extra; use only a light coating on the patties and keep unused rub away from raw pork.
- Mix the pork, gluten-free breadcrumbs, water, salt, pepper, garlic powder, and onion powder. Divide into four portions and shape into thin, round patties slightly wider than the buns.
- Lightly season both sides with McRub. Set the patties on the rack and bake for about 10 minutes, then flip. Continue cooking until each patty reaches 160°F in the center; use the thermometer rather than the clock to decide when they are done.
- Brush both sides with barbecue sauce. Broil on low for about 1 minute per side, watching closely so the sauce does not burn. Use a broiler-safe rack and pan.
- Build two sandwiches with a bottom bun, sauced patty, pickles, onion, American cheese, a middle bun layer, a second sauced patty, shredded lettuce, and a top bun. Add more sauce and toppings to taste.
