In a miniature saucepan, cook half of of the bacon and the onion in 1 tablespoon of the melted butter over common heat till the onion is golden, 5 to 6 minutes. Add the honey, mustard and vinegar and simmer till the sauce is thickened and quite diminished, about 8 minutes. Season with salt and pepper.
Meanwhile, in a miniature skillet, cook the closing bacon till crisp. Transfer to paper towels to drain and let cool. In a bowl, combine the paprika, brown sugar, onion powder, garlic powder and celery seeds with 1 teaspoon each and every of salt and pepper.
In a medium bowl, gently knead the pork with the crisp bacon and liquid smoke. Loosely scheme the meat into 4 patties about 3/4 hotfoot thick and residing them on a plate lined with plastic wrap. Sprinkle the spice mixture all the intention by the burgers, patting to support it adhere. Brush the burgers and either facet of the bread with the closing 3 tablespoons of butter.
Gentle a grill. When the fire is medium scorching, brush the grate with oil. Grill the burgers for 12 minutes, turning as soon as, till loyal cooked by. Circulate the burgers some distance from the heat and grill the bread on either facet till toasted, about 2 minutes.
Situation the burgers on 4 of the toast slices and high with the cabbage and a kindly spoonful of the honey-mustard sauce. Quilt with the closing toasted bread and back loyal away, passing the additional sauce one after the other.
The honey–mustard sauce can also even be refrigerated in a single day. Rewarm gently earlier than serving.
A fascinating, fruity beer with a well off malt personality, resembling Anchor Steam, enhances the smoky, fascinating flavors here.