In our house, when you mention "burger", you can pretty much guarantee that seasoned ground beef patties topped high with lettuce, tomato, onion, and bacon (of course) are the first things that pop into everybody's minds. Toasted buns slathered with condiments (what they are depends on the mood)...ketchup, mayo, mustard, guac. Sometimes I'll put a fried egg or some frizzled onions on top. I've even been known to squash some potato chips under my top bun. Oh, and don't forget the cheese. The ooey, gooey, melty cheese. Or perhaps a creamier goat cheese or blue cheese layer. Maybe a good mushroom and swiss burger?
Okay, I just fell head first into my own train of thought there, and almost got lost!
What I meant to tell you was that when my friend and
she made, ella hace partner-in-crime
Leslie suggested that we make
BURGERS our theme this month, I told myself I was going to make one a little out-of-the-norm. For me, at least.
It was easy, really. Not long before that point, I had been flipping through a few new cookbooks that I picked up from the library. One particular page that I had marked was one for burgers. Pork burgers. Yes, I took the pork on a burger beyond the bacon.
And really, a burger is no better than its condiments and toppings. Fortunately, this one has a rich homemade ketchup made from the concentrated sweetness of sundried tomatoes, with a slight whisper of heat from one of my two favorite dried chiles, the pasilla. Add to that some fragrant cilantro leaves, my latest obsession (kimchi), and a handful of crunchy pork skins?
This burger is definitely greater than the sum of its parts!
Speaking of great burgers, I am now wishing (as usual), that Leslie and I lived down the street from each other. Because while the whole fam enjoyed this twist on our "normal" burgers, just the thought of Leslie's
Roasted Poblano Burgers w/ Chile de Arbol Guacamole makes me whimper. Pretty sure we're having burgers again this week.
by Heather Schmitt-Gonzalez
Prep Time: 45 minutes (mostly unattended)
Cook Time: 30 minutes
Keywords: entree condiment pork sundried tomato American
for the burgers:
- 2 pounds ground pork
- 1/4 cup hoisin sauce
- green part of 6 scallions, finely chopped
- 2 teaspoons sea salt
- 1 teaspoon freshly ground black pepper
for the sundried tomato ketchup:
- 6 ounces sundried tomatoes (dry-packed or in oil, blotted)
- 2 pasilla chiles, stemmed & seeded
- 2 cloves garlic
- 1/2 cup balsamic vinegar
- 1/2 cup dry red wine
- 1/4 cup packed dark brown sugar
- 1 tablespoon soy sauce
- 1/4 teaspoon smoked sea salt
- 1/4 teaspoon freshly ground black pepper
- ~1.5 cups water
to serve:
- 8 buns or rolls, split
- Quick Kimchi
- fresh cilantro leaves
- chicharrón (good fried pork rinds/pig cracklin'/pork skins)
making the burgers:
Line a large baking sheet with wax paper; set aside.
Combine all of the ingredients in a large bowl, using your hands. Form into 16 thin patties (weighing about 2 ounces each - you'll use two patties per burger). Line the patties up on the prepared baking sheet, adding another layer of wax paper and stacking, if necessary. Cover with plastic wrap and refrigerate for at least 30 minutes before cooking.
making the ketchup:
While the burger patties are chilling, combine all of the ingredients for the ketchup, except the water, in a medium saucepan. Bring to a simmer, cover, and cook for 15 minutes on low.
Scrape into the jar of a blender and add half of the water. Puree on high speed, slowly continuing to drizzle in the rest of the water (or as much as you need) to create a thick, smoothish sauce. Transfer to a bowl for use, or refrigerate in a container with a lid for up to 2 weeks.
cooking the burgers:
Heat a large cast-iron skillet over medium heat and add 1 tablespoon of peanut, olive, or vegetable oil. Add 4 of the pork patties to the pan and cook for about 4 minutes, flipping halfway through, or until cooked through. Transfer to a plate set in a low oven and repeat until all of the patties are cooked.
finishing the burgers:
Toast the insides of the buns or rolls on the hot cast-iron skillet before turning off the heat. Smear some of the Sundried Tomato Ketchup on the bottom buns and top with a pork patty. Spread another little daub of ketchup on those patties, and then top with remaining patties. Top each with some kimchi, cilantro, and chicharrón.
Serve immediately and enjoy!
notes:
Feel free to use single patties in a burger for younger eaters (or those with smaller appetites). For the ultimate experience, drink a cold root beer alongside these piggy burgers.
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What happens when two American girls who are both married to Mexican guys find out that although one of them lives in the U.S. and one of them lives in Mexico, they both love eating the same food? Well, naturally they decide to get "together" the only way they can and cook up the same dishes. Or perhaps take the same ingredients and talking about them in their own voice or using them in their own way.
Leslie and I have teamed up to occasionally cook/bake/make a our own versions of the same food. We want to see how similar (or how different) they turn out. Other times we will pick an ingredient and use it however we choose...or maybe just talk about it. Good food knows no borders and we hope to share the food we love with you. It's not a competition, it's a showcase. We will post on the same day as each other and would love to hear your thoughts on what we've made and how you make it.
