For Those Who Pork & The Love of Brioche


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I stumbled upon this recipe in Fine Cooking Magazine after Scott had told me he wanted to make this for me for lunch one day and somehow with his Jedi mind trickery managed to finagle me into doing all the work while he read the directions to me. That’s what at-home sous chefs are there for right? After testing out the recipe for myself and devouring the fruits of my labor as if it never existed, I blurted aloud to whoever would listen “I don’t understand why every burger isn’t served on a brioche bun!” At the moment the only person, or should I say thing, listening was Frito and I am 99% sure his attention was on my plate rather than what I had to say, seeing his brain can only translate at least 8 words from the English language and within that statement the word “treat” was never uttered. Scott on the other hand eventually agreed, but I’m not sure if he knew what he was agreeing to nor do I care since he did agree with me, which in turn means that I’m RIGHT and that’s all that really matters! Either way I stand by my statement and from here on out I will start the Brioche Bun Movement, unless we are talking In-N-Out burgers because why mess up a good gig. I’m telling you that you need brioche buns in your life and for the love of God don’t get lazy on me and toast them first! And this is where my love affair for all burgers brioche began. So I guess the point of this post was to share a tested and reviewed recipe but I went on blubbering about brioche hamburger buns and how they will take your burger consumption to another level, either way you’re welcome.

Smoky Pork Burgers with Garlic Mayo

Here’s what you’ll need:

For the burgers:

1-1 1/2 pounds ground pork

1 tsp smoked paprika

1 tsp Kosher salt

1/4 cup chopped parsley

1 small sweet onion, sliced thick

Romaine lettuce (optional)

Vegetable oil for the pan (I used canola oil because Whole Foods has something against vegetable oil and you just don’t question them and their standards)

4 rolls, split and toasted (this is how the recipe stated but I am demanding you use brioche rolls and ditch the white hamburger rolls, I found mine at Whole Foods)

Garlic Mayo:

1/4 cup mayo

2 cloves of garlic mashed into a paste with 1/2 tsp. of salt

The following directions are how I tested the recipe. If you want the exact recipe from the magazine please click this link.

In a bowl, mix together the ground pork, smoked paprika, salt, and parsley. Form into four 1/2 inch round patties.

In a separate bowl stir together the garlic and mayo and set aside.

Oil a grill or grill pan and turn on med-high heat. Grill the burgers turning once, about 15 minutes until internal temp reaches 160 degrees F. If there is room on the grill, throw the onions on there flipping once cooking for about 7 minutes.

Heat about 1 tsp of vegetable oil  in a cast iron pan or skillet on medium high heat. Toast the inside of both the top and bottom roll. Spread the garlic mayo on both rolls.

Now time to assemble these delicious beauties! Serve the burgers on the toasted rolls topped with the grilled onions and romaine and devour those burgers like they never existed!! 

Masarap!

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