Skip to main content

Another pork burger

Making:

Apple pork Burger with bacon and a side of vegetables.

1 serving prepared 

Here's what I have:


1.5 cups Broccoli 
1/4 cup Carrot 
1/4 of an Apple sliced
1/4 cup White onion 
1 tsp Worcestershire sauce 

Spices about 1/4 tsp each 
Paprika 
Garlic powder 
Onion powder 
Brown sugar 
Salt 
Pepper 

5 oz Ground pork 
3 strips Bacon

Not pictured:
1 slice Mozzarella cheese 
Mesquite BBQ sauce

Preparation:

The patty: 

To make the burger mix I combined some apple onions along with a Worcestershire sauce and spices in a food processor and bllended them well.  This mixture is combined with the meat until well mixed. And then set aside.

Next I began to boil some water and got a non-stick pan ready to cook the bacon. 

Veggies and toppings:

Once the pan was hot I put the bacon in for about a minute and a half per side and then put them on a paper towel to dry. 

Half of the rendered Bacon Fat was poured off of the pan and the onions were put in the pan with the oil to cook. The rest of the apple is added to the pan at this point and everything cook together until the onions are clear and the Apple was soft. I put these back into one of the ramekins and put the vegetables in the steamer basket once the water was boiling.

The burger:

While the vegetables were steaming I put some of the Bacon fat back into the nonstick pan and added the burger patty to it. The first side was cooked for 4 minutes, after turning and cooking for another four.  The heat was turned off and I added a slice of mozzarella last minute and put the lid on to let the cheese melt. By the time this is done that the vegetables should be ready too.

During plating I decided to add some barbecue sauce as well, just because.

The plate!


I was trying to recapture the hellofresh alternate meal Burger I made a while back but I didn't have the same spices. This came out nice but was lacking in salt content. I didn't add enough for the size of the patty. Even so, it had pretty good flavor to it with the addition of the onion/apple mix and bacon. 

Bonus!

Home made icecream for desert!



- Kris 

Comments

Popular posts from this blog

Orange ginger sesame burger with roasted veggies.

Making: Orange ginger sesame burger with roasted veggies. 1 serving prepared  Here's what I have: Burger and topping mix: 1 tsp Orange Ginger Spice blend  2 tsp Scallion whites  1/2 tsp Concentrated beef stock  1 tsp Ginger paste  2 tbsp Tamari Gluten-free pretzel crumbs 1 tsp honey  The rest:   5 oz Ground pork  2 tbsp Sesame seed  1/4 cup White onion  1/4 cup Russet potato  1/4 cup Carrot  Scallion greens  Preparation: Preheat oven to 425 degrees F. The ingredients for the topping and burger mix were placed in a food processor and blend it until well-mixed. Half will go into the patty and half to the topping. The patty: 1 tbsp of sesame seeds, gf crumbs and half of the mix was added to the ground pork. A patty was formed and set aside.  The potatoes and carrots were drizzled in avocado oil and baked 425 degrees for 25 minutes.  When the vegetables hit the 15-minute Mark of cooking I got a n...

Try it out: Hellofresh 31

Reviewing: Chicken sausage sweet potato and kale soup. 1 serving prepared  Here's what you get: Forgot the cheese! Sweet potato  Kale  Italian chicken sausage mix  Chili flake  Yellow onion  Italian seasoning  Chicken stock concentrate  Parmesan cheese  Not used: Demi baguette  The soup: Per instructions I started by cooking the onion and sausage together until the onions are browned and the sausage was cooked through.  Next the sweet potatoes, stock concentrate and spice packet was added along with 1 in 1/4 cup of vegetable broth. After the soup was done simmering for 7 minutes per instruction I put the kale in and let it cook for an additional seven minutes. Side: Since I can't have the baguette I made some GF cheese crackers to go along with the soup today. The process for that will be posted at a later date. The plate: And flat bread - Kris

Croissant in the making

Making: Sourdough Croissants! Makes 8-12 depending on cut size Here's what I have: Dough 28 G butter  315 g flour plus additional for dusting.  *Today I'm using King Arthur gluten free bread flour 25 G sugar  1 tsp salt  97 G sourdough starter  180 ML whole milk  Butter pad 240 G butter  Allowed to soften at room temp. Egg wash 1 large egg 2 tbsp whole milk Preparation: In total this recipe took 3 days from mixing to lamination process then baking. Day 1  The dry goods were all combined in the mixing bowl and whisked together until incorporated. The bowl is placed on the stand mixer and set to the third setting with the dough hook in. Slowly I added milk and butter in increments. Once all the what ingredients were in the bowl I turned the speed up and let it run scraping down the sides every once in a while until a dough ball formed. Making the butter sheet: While the mixer was going I placed the butter for the butter sheet in between parchment ...