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In this recipe you will need to grind your own burger meat. Cube up all of the
Pork Shoulder (1.3 lb)
Veal (1 lb)
Beef (1.5 lb)
into sizes that will fit into your grinder. Grind all meats together, incorporating and distributing all 3 meats and fat well.
Form ground meat into burger patties. I made my patties around 1/2 inch thick. Place the patties on a tray and into the refrigerator to firm up until ready to cook.
For the basil mayo, start by adding the
Fresh Basil (1/4 cup)
a food processor or blender. Now add in the
Garlic (3 cloves)
Lemons (1 Tbsp)
Salt (to taste)
Ground Black Pepper (to taste)
Start the processor and slowly add in the
Vegetable Oil (1/2 cup)
Extra-Virgin Olive Oil (1/4 cup)
which have been mixed together. Mix until it emulsifies and creates a smooth mayo. Refrigerate for later use.
For the beer braised onions, cut
Yellow Onion (1)
into rings and separate into individual rings. Melt
Butter (2 Tbsp)
at a simmer and add onion rings and simmer until tender.
Kosher Salt (1/2 tsp)
Granulated Sugar (1 tsp)
Beer (8 fl oz)
. Simmer for 20 minutes or until all the beer has evaporated and the onions are caramelized, stirring frequently. Now add in 2 more ounces of Budweiser, stir and remove from heat.
Season one side of the burger patties, and place the seasoned side down onto a hot griddle or cast iron skillet and cook until a nice crust develops.
Flip burgers and season the other side of the patties.
Now top each patty with
Provel Cheese (to taste)
and place cover over burgers to melt cheese.
While the second half of the burger patties are cooking, toast the insides of the
Pretzel Buns (to taste)
Build the burger by putting a generous layer of the basil mayo on the bottom bun, then top that with one of the
Tomatoes (to taste)
, a burger patty, and finally top with some of the beer braised onions. Top with the pretzel burger bun and serve with tater tots. Enjoy!
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