JesseEatzA towering Memphis-style burger featuring a juicy beef patty topped with slow-cooked pulled pork, tangy mustard slaw, and crisp pickles, served with golden parmigiana fries.
In a small bowl, whisk together the yellow mustard, apple cider vinegar, and sugar. Toss with the coleslaw mix until well coated. Chill until ready to serve.
Making the slaw ahead of time allows the flavors to meld and the cabbage to soften slightly.
Toss the potato fries with vegetable oil, garlic powder, and half of the parmesan cheese. Spread on a baking sheet.
Bake or air fry the fries at 400°F (200°C) until golden and crispy. Immediately toss with the remaining parmesan cheese while hot.
Adding the second half of the cheese at the end ensures a fresh, sharp flavor and great texture.
Season the beef patty with salt and pepper. Sear in a hot pan or on a grill for 3-4 minutes per side until your desired doneness is reached.
Warm the pulled pork in a small pan with the BBQ sauce until heated through.
Toast the brioche bun lightly. Place the beef patty on the bottom bun, top with a generous heap of BBQ pulled pork, pickles, and the mustard slaw. Serve with the hot parmigiana fries on the side.
This is the ultimate performance-driven cheat meal. We're layering a high-quality beef patty with authentic Memphis-style pulled pork—dry-rubbed and slow-smoked. The mustard slaw provides that essential acidity to cut through the richness, while the parmigiana crusted fries add a sophisticated, salty crunch. Inspired by the BBQ traditions I grew up with.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
Prices shown reflect the estimated cost of the portion used in this recipe, not the full item price. Actual costs may vary by store and location.