The Lumberjack, Bud and Burgers Championship Finalist

Barbecue sauce

1 28-ounce bottle barbecue sauce

¼ cup Sriracha sauce

1 teaspoon garlic powder

Burger patties

2 ½ pounds 80/20 ground beef

1 pound pork sausage

1 package onion soup mix

1 teaspoon blackened seasoning

1 teaspoon garlic powder

4 teaspoons of barbecue sauce prepared above

2 ½ cups barbecue pulled pork

2 pounds bacon

10 eggs fried sunny side up

Prepare the burger patties by combining all the ingredients. Divide and form 10 equal patties. Refrigerate the patties while preparing the bacon lattices.

To make the bacon lattices, preheat the oven to 400 degrees. Line a baking sheet with aluminum foil. Weave six half-slices of bacon together to form each of 10 square shaped bacon lattices. Arrange bacon lattices on the foil-lined baking sheet. Cover bacon lattices with foil. Bake in the oven for 15 to 20 minutes depending on how well done you prefer your bacon.

Move the bacon lattices to a paper towel-lined plate to drain.

Grill burgers to preferred degree of wellness, and toast buns on the grill. During the last couple minutes of grilling, stack the following on top of the burger: a slice of cheese, a bacon lattice, egg and another slice of cheese. Remove the burger from the grill and place on the bottom bun. Then, place about ¼ cup of pulled pork on top of the burger assembly. Dress the top bun with the barbecue sauce and place on the burger.

Serves 5 to 10