Friday Night Cheeseburgers!

I made some 9oz balls, and back into the fridge.
Then mixed up some Kewpi/Gochujang sauce and put it back in the fridge to come together.
 

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Dang Terry! Take your ADD medication, you went from massive burgers to pork belly. Not that there's anything wrong with that, but I didn't see that coming.
 
Hang on, Ron!
The story's not over yet!

I sliced some of the belly while the burgers were doing their thing.

Doug, the Gochujang is hot, but not terribly so.
Your wife would probably not like it, though.
The Kewpi really tames it down, but there's a little bite still.
 

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The burgers took about 30 minutes indirect, then a direct sear to bring them to 135* IT.
A bit of assembly and finally a glamor shot with a tasty adult beverage for scale.
Final build specs, bun, sauce, onions, patty, cheese, bacon, patty, cheese, pork belly, mater, pickles, top bun.

Thanks for looking!
 

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How do you eat something like that? A snake can unhinge it's jaw, I never learned that trick. Looks great though.
 
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