Brunch Burgers With Pork Belly
Brunch Burgers With Pork Belly
All right, folks, I’m going to give you a bonus burger. This is on the menu at my restaurant Myron Mixon’s Pitmaster Barbecue outside of Washington, DC, in Alexandria, Virginia, where we offer guests a big ol’ Southern brunch every Sunday morning. I wanted it to be a good time for everyone, and it is. One way I insured that is by coming up with my brunch burger, which is topped with smoky pork belly instead of traditional bacon, and some good sharp cheddar. It’ll cure your hangover, but you might have to spend the rest of your week at the gym.
Ingrediënten
FOR THE PORK BELLY:
- 2 whole garlic cloves
- 1 teaspoon red pepper flakes
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 2 tablespoons ketchup
- 1 8- ounce piece of pork belly
FOR THE BURGERS:
- 24 ounces ground beef preferably ground chuck with 20% fat
- 2 teaspoons Dijon mustard
- 1 teaspoon Jack’s Old South Original Rub or make your own see this page
- Kosher salt to taste
- Freshly ground black pepper to taste
- 4 burger buns split
- 2 tablespoons unsalted butter melted
- 3 tablespoons Jack’s Old South Hickory Sauce or make your own see this page
- 4 slices sharp cheddar cheese
- Lettuce and tomato for garnish
Instructies
Marinate the pork belly:
- Combine the garlic, chili flakes, soy sauce, honey, and ketchup in a food processor to combine.
- Transfer into a plastic zip-top bag with the pork belly and marinate in the refrigerator for at least 2 hours, or preferably overnight.
- When you are ready to cook the burgers:
- Remove the pork belly from the marinade and discard the marinade.
- Wash the pork belly and pat it dry thoroughly.
- Slice the pork belly into slices of roughly ¼” thick.
- You should have about 12 slices.
Set aside.
- Heat a charcoal grill or gas grill to medium-high heat.
- Line a large dinner plate with plastic wrap.
- In a medium-size bowl, combine the ground beef with the mustard and rub, gently kneading and taking care not to overhandle the meat, into 4 patties of equal size and thickness.
- Season the burgers generously with salt and pepper and transfer them to the prepared plate.
Set aside.
- Brush both sides of the burger buns with the melted butter and set aside.
- Grill the burgers directly on the grill for about 7 to 8 minutes, turning once, for medium-rare.
- Move the burgers away from the heat to rest on a warm (but definitely not hot) part of the grill.
- Top each burger with a slice of sharp cheddar cheese.
- Grill the cut side of the buns for about 1 minute, until toasted.
- Use tongs to transfer the pork belly slices onto a hot grill and cook for about 2 minutes.
- Flip and repeat until the slices are to your liking; I like them crispy.
- Transfer the buns onto a paper towel–lined plate when cooked to desired doneness.
- Brush the tops and bottoms of the buns with the barbecue sauce.
- Slide the cheeseburgers onto the buns and top each one with lettuce, tomatoes, and three slices of the reserved pork belly.
- Serve the burgers immediately.
