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Piggy burgers with sun-dried tomato ketchup recipe

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Adjust Servings:
1 pound ground Pork (85% lean)
2 tablespoons Hoisin Sauce
Greens from 3 Scallions , finely chopped
1 teaspoon Salt
½ teaspoon freshly ground Black Pepper
Sun Dried Tomato Ketchup
6 ounces sun-dried Tomato , chopped
2 dried Pasilla Peppers , stems and seeds removed
1 Garlic clove, chopped
½ cup balsamic Vinegar
½ cup dry red wine
¼ cup packed Brown Sugar
1 tablespoon Soy Sauce
¼ teaspoon Sea Salt
¼ teaspoon freshly ground Black Pepper
¾ cup Water
2 tablespoons Peanut Oil
For Serving
4 hamburger Buns
Spicy Napa Kimchi
Fresh Bean Sprouts
Fresh Cilantro leaves
Pork Cracklin’

Piggy burgers with sun-dried tomato ketchup recipe

  • Serves 4
  • Medium


  • Burgers

  • Sun Dried Tomato Ketchup

  • For Serving



A few years ago I was in San Sebastián, in northern Spain, home to arguably the best food in Europe and the epicenter of Basque culture. So it was pretty horrifying when I found myself having lunch at the only McDonald’s in the city, but I had a good reason. They serve a pork burger there a fast-food pork burger and I had to have one. Alas, it wasn’t as good as I wanted it to be, so I came up with one myself. These are great with cold root beer.



To make the burgers: Combine all the ingredients in a large bowl. Form the meat into 8 thin patties (about 2 ounces each);
the patties should be thin enough to use 2 per burger. Stack the patties between squares of wax paper and refrigerate for at least 30 minutes before cooking. (The patties can be wrapped, stacked, and stored in the freezer for up to 1 week; pull some out whenever you feel like a burger.)


While the patties are chilling, make the ketchup: Combine all the ingredients except the water in a medium saucepan, bring to a simmer, cover, and cook for 15 minutes over low heat.


Transfer the tomato mixture to a blender and puree on high, slowly drizzling in enough water to create a smooth puree. Transfer to a bowl and refrigerate until ready to use. (Leftover ketchup will keep in the refrigerator for up to 2 weeks.)


Heat a large cast-iron skillet over medium heat and add 1 tablespoon of the peanut oil.


Add 4 of the pork patties to the pan, and cook for 2 minutes on the first side, then flip and cook for another minute on the
other side, until cooked through. Transfer the cooked burgers to a plate and keep warm in a low oven. Cook the remaining patties in the same way


To assemble the burgers, smear a little of the ketchup on the bottom of each bun and top with a pork patty. Spread some
ketchup on each patty and top with the remaining patties. Top each one with some kimchi, a few bean sprouts, a couple of cilantro leaves, and a small fistful of pork cracklin’. Serve immediately


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