Try it out: Hellofresh 22

Reviewing:

Gouda pork burgers with caramelized Sriracha onion and potato wedges

1 double burger with sides prepared

Here's what you get:

Yellow onion

Garlic

Yukon Gold potato

Sriracha, gouda cheese

Sour cream

Lime

Potato buns (not pictured/used)

Smoked paprika

Ground pork

Mayonnaise

The potato:

These were cut early in the day and left to soak in water and a bit of baking soda at room temperature. Roasting instructions; 450 degrees for 20-25 mins.

The protein:

I'm doing a double paddy today so the entire 10 oz of pork was used. During the patty prep I added some sirracha. The burgers were set aside to rest while I prepared the rest of the components. When ready the patties were cooked for 6 minds each side before adding the cheese and coveringfor 3 minutes.

The sauce and onion:

There's a suggestion on the card to add a pinch of baking soda to the onions while cooking so I tried this out. There must be a sweet spot for this because my onions went from browned to mush. Thankfully the entire onion wasn't used so I cut and fried some additional onions in the pan with the patties.

The sauce is fairly straightforward all you do is combine the mayonnaise, sour cream and some lime juice, zest, garlic thrn add salt and pepper to taste.

Extras:

I added a couple sweetie peppers to the plate.

The plate:

I wasn't too excited about this burger for some reason. It tasted ok but something was definitely missing. Maybe a non-cream based sauce would have worked better.

- Kris

Comments

Bacon butter!

Making: Today I'll be making bacon butter. Whenever I make bacon I save the grease. Now that I have enough it will be turned into batches of bacon butter. I used about 2.75 sticks of butter total. Cut into jars then I let them sit until the butter was close to room temperature. The bacon fat I have collected (Stored in the refrigerator) was heated in bits over a double boiler until liquified but not too hot. The melted bacon fat was poured over the butter. You can use a strainer to get rid of and chunky bits and then mixed until well incorporated. The smaller jars have just over 3 oz butter. The bigger jar has 4.3 oz butter. Here are the finished jars. These will be stored in the fridge and used to cook veggies and sear meats. You could also put herbs in the jar for different flavors. - Kris

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