Make sure you drain your pulled pork so it's not soaking in juices. I leave it overnight in a lidded dish in the fridge to dry it out a little, or your patties won't bind well

https://cookpad.wasmer.app/us/recipes/343259-vickys-slow-cooker-bbq-pulled-pork

Mix the dry barbeque seasoning together. You'll have some leftover for another day, store in an old seasoning jar or small lidded container

In another bowl, stir together the barbeque sauce ingredients. You'll have some leftover to top the finished burgers with

Combine the minced pork, pulled pork, 1 & 1/2 tablespoons of the seasoning mix and the chopped onion in a large bowl

Add the barbeque sauce amount in the ingredient list and the worcestershire sauce and knead in to bind the mixture

https://cookpad.wasmer.app/us/recipes/338187-vickys-homemade-worcestershire-sauce-vegan

Form a small meatball sized patty with some of the mixture. This is your taste tester! Grill it until cooked through and use it to adjust the seasonings. You may want to add another teaspoon of the seasoning blend, or add extra cayenne

Split the rest of the mixture into 8 equal balls. Form them into burger patties. I use my trusty burger press so they're all even

At this point you can separate them with parchment discs and freeze them in ziplock bags if you like. Defrost before grilling and preheat the grill / broiler to medium

Grill / broil the patties under a medium heat for 20 minutes, turning regularly until cooked through

Drain on kitchen paper then build your burger. I like to use a plain slightly toasted bun then just top them with extra barbeque sauce and coleslaw, served on the side my sweetcorn relish, potato wedges, baked beans and a garden salad

https://cookpad.wasmer.app/us/recipes/339728-vickys-garlic-and-sesame-potato-wedges
https://cookpad.wasmer.app/us/recipes/365605-vickys-sweetcorn-relish-gluten-dairy-egg-soy-nut-free

Great if you enjoy both pulled pork and burgers and can't decide which to have!