1 Cup of ground up BBQ pork rinds, about one 12 Ounces bag
Hula Salsa
1 Cup pineapple cubes, roughly chopped
1 Cup parsley, chopped
1 Cup strawberries, chopped in small pieces
1/2 Cup sweet onions, chopped in small pieces
1/2 Cup roasted and salted pecans
1 navel orange, sectioned and chopped fine
1 teaspoon creole seasoning
Honey Mustard Spread
1/2 Cup honey mustard
1/2 Cup mayonaisse
1 tablespoon orange honey
1/2 head of butter lettuce
12 pieces of smoked Gouda cheese slices
12 Butter Braided Buns
Instructions
Place a gas grill on high on one side and Medium high on the other.
Place a cast iron skillet on the high side and start bacon. Once it has cooked and is beginning to brown add onions and turn down the heat to medium. Cook until onions are cooked down and it is the consistency of jam.
While these are sauteing stir together the salsa and place in refrigerator to chill.
Mix the Honey Mustard Spread ingredients together.
Mix together the meat mixture except for the pork rinds and shape into six patties. I normally halve the mixture and then halve again to get the right amount in each patty. Coat each patty with pork rind crumbs and place on grill. Turn heat to medium and cook for 5 minutes on each side making sure to cook to the temperature of 145 degrees. Place two pieces of gouda on each patty.
To assemble burgers place some of the Honey Mustard spread on both insides of the buns Place some of the butter lettuce on the bottom and place some of the bacon onion mixture on before adding the patty. place more butter lettuce and top with salsa. Decorate a skewer with pineapple, pork rinds, strawberries and a piece of smoked sausage.
