Ingredients
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Burgers
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1 pound ground Pork
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2 tablespoons Hoisin Sauce
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Greens from 3 Scallions
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1 teaspoon Salt
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½ teaspoon freshly ground Black Pepper
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Sun Dried Tomato Ketchup
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6 ounces sun-dried Tomato
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2 dried Pasilla Peppers
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1 Garlic
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½ cup balsamic Vinegar
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½ cup dry red wine
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¼ cup packed Brown Sugar
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1 tablespoon Soy Sauce
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¼ teaspoon Sea Salt
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¼ teaspoon freshly ground Black Pepper
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¾ cup Water
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2 tablespoons Peanut Oil
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For Serving
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4 hamburger Buns
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Spicy Napa Kimchi
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Fresh Bean Sprouts
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Fresh Cilantro
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Pork
Directions
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.
Steps
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1
Done
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To make the burgers: Combine all the ingredients in a large bowl. Form the meat into 8 thin patties (about 2 ounces each); |
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2
Done
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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. |
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3
Done
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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.) |
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4
Done
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Heat a large cast-iron skillet over medium heat and add 1 tablespoon of the peanut oil. |
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5
Done
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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 |
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6
Done
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To assemble the burgers, smear a little of the ketchup on the bottom of each bun and top with a pork patty. Spread some |
