1) Prepare a medium-hot fire in a charcoal griddle with a cover, or preheat a gas griddle to medium-high.
2) First, make the Alabama white barbecue sauce. In a small mixing bowl, combine the mayonnaise, apple cider vinegar, lemon juice, sugar and black pepper. Mix until well combined and refrigerate until serving.
3) Heat a large fireproof non-stick skillet on the griddle. Add the bacon and cook over medium-high heat until the bacon is crispy, about 5 minutes, flipping once. Drain on paper towels. Reserve the rendered bacon fat from the skillet.
4) To make the patties, combine the pork, smoked paprika, chilli powder, cayenne, salt and pepper in a large bowl. Add 1 1/2 tablespoons of the rendered bacon fat from the skillet. Mix well, handling the meat as little as possible to avoid compacting. Divide the mixture into six equal portions and form the portions into patties to fit the size of the rolls.
5) Brush the griddle rack with oil. Arrange the patties on the rack, cover and cook, turning once just until done, about 4 minutes on each side for medium-rare. During the last few minutes of cooking, top the burgers with equal amounts of smoked Gouda and put the rolls, cut side down, on the outer edges of the rack to toast lightly.
To assemble the burgers, spread a generous amount of Alabama white barbecue sauce on the cut sides of the rolls. On each roll bottom, put some shredded cabbage, a cheese-topped patty and two slices of bacon. Cover with the roll tops and serve.
A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs cannot make representation as to the results.