The Chef
Daniel Boulud Daniel

Servings
Serves 4

Ingredients
Burger:
2 tablespoons mayonnaise
11⁄2 teaspoons finely chopped jalapeño pepper
8 ounces barbecued pulled pork
1⁄4 cup barbecue sauce
24 ounces ground top sirloin
Salt and freshly ground black pepper, to taste
Canola oil for grill  

Topping:
2 ears corn, shucked
1⁄2 cup grated Cheddar cheese, medium
Salt and freshly ground black pepper, to taste

Garnish:
4 hamburger buns
1 teaspoon butter, melted
1 head butter lettuce, separated
1 large ripe tomato, thinly sliced
1⁄2 small red onion, thinly sliced
4 dill pickles, halved

Cooking Instructions
Combine mayonnaise with 1⁄2 teaspoon chopped jalapeño and set aside.

Separate the pulled pork into strands and toss with 1 tablespoon barbecue sauce. Combine beef with pulled pork and remaining jalapeño. Divide the meat into four, and shape into patties. Season outside of burgers with salt and pepper. (Skip the jalapeño for kids.)

Topping: Blanch corn in boiling salted water for 3 minutes. Cut kernels off cobs and place them in a small mixing bowl. Crush kernels lightly with a fork to release the liquid. Stir in Cheddar, and season with salt and pepper.

Oil the rack of a heated grill. When coals are glowing and covered with gray ash, place burgers on grill and cook for about 3 minutes. Turn, brush with barbecue sauce, and cook for another 3 minutes. Turn and brush with sauce once more; cook for another minute, or until internal temperature reaches 125 to 130 degrees on a meat thermometer.  

Butter the bun halves and toast on the grill. Spread the buns with jalapeño mayonnaise. On the bottom half, layer lettuce, tomato, onion, and the burger. Spread a tablespoon of corn-Cheddar mixture over the burger, and top with the bun. Serve with pickles.

Photograph by Christopher Griffith