Directions

1. Prepare your grill for two-zone cooking and build a medium-high fire.

2. Meanwhile, combine the pork and bacon in a bowl and use your hands to gently combine (don’t overwork the meat). Shape the burgers into 4 even patties, season both sides evenly with 1 tablespoon of Sweet Preacher seasoning and place on a baking sheet.

3. When the coals are glowing red and covered with a thin gray ash, clean and oil the grill. Place the patties over direct heat and cook, flipping every couple of minutes, until they’re nicely browned. Move the patties to indirect heat (the side with no coals) and place a cast iron skillet over direct heat. Close the grill and allow the skillet to heat for 5 minutes. Drizzle the skillet with vegetable oil, swirl to coat, and add the sliced onions and the remaining ½ teaspoon of Sweet Preacher. Cook the onions, stirring occasionally, until they’re softened and browned, about 8 minutes. Add the banana peppers and continue to cook, stirring, until heated through.

4. When the onion mixture is ready, top each burger with a slice of Pepper Jack cheese (move the burgers back to direct heat, if needed, to reach an internal temperature of 145°F). Lightly toast the burger buns, and spread a layer of mayo on each bottom bun. Top each bun with the burger and a pile of sautéed onions and peppers. Add top bun and lightly smoosh to meld the ingredients, and serve immediately.