Steps

• 1

  In a large mixing bowl combine the ground pork, chorizo, bacon slices, onion, garlic, parsley, cumin and black pepper. Wet your hands with cold water and very gently mix it together, being careful not to over work the meat.

• 2

  If you want, you can also mix in the Pork & Poultry Shake. Divide the burger mixture in half and divide each half into roughly 3 portions, to give you a total of 6 burgers.

• 3

  Wet your hands under cold water and form the burgers, making them a bit bigger than the size of your buns, as they will shrink slightly from cooking. Use a light touch so that the meat doesn't become too compressed. Using your thumb, making a shallow depression in the top of each burger to help it cook evenly.

• 4

  When ready to cook, start the Traeger on Smoke with the lid open until a fire is established (4-5 minutes).

  180 ˚F / 82 ˚C

  Super Smoke

• 5

  Arrange the pork burgers on the grill grate with the depression-side facing down and smoke them for 30 minutes.

  180 ˚F / 82 ˚C

  00:30

  Super Smoke

• 6

  Turn the patties over and increase the temperature to 300 degrees F and cook until the internal temperature registers about 160 degrees F.

  300 ˚F / 149 ˚C

  160 ˚F / 71 ˚C

• 7

  While the burgers are cooking, make the Special Sauce. Combine the mayonnaise, barbecue sauce, and sweet pickle relish in a bowl.

• 8

  During the last few minutes of cooking, put slices of cheese on top of each burger.

• 9

  Transfer the burgers to a platter. Assemble burgers Special Sauce and desired toppings. Enjoy!