Third round of the Meat Xtras burger cook off challenge, Ben goes through the process of creating a Smoky Pork Burger with Fennel and Red Cabbage Slaw from scratch. He uses both the standard fine plate and the 12.5mm plate in the grinder attachment for the Kitchen Aid. The 12.5mm grinder plate gives him a very coarse texture. Here is his recipe: Smoky Pork Burgers Ingredients 1 pound ground pork sirloin 1 cup finely chopped bacon, from about 2-3 rashers 1/2 cup finely diced onion 2-3 garlic cloves, minced 2 tablespoons fennel seed 1/2 teaspoon kosher or sea salt 2 teaspoons smoked Spanish paprika 4 soft burger rolls or sandwich buns Gently toast the fennel seeds in a small dry skillet until aromatic, remove them from the pan and set aside. In a large mixing bowl, combine the onion, garlic, fennel seeds, salt and smoked paprika, stirring to combine. Add the pork and bacon, tossing gently until the seasonings are well incorporated, but taking care not to overwork the meat. Divide the seasoned pork into four portions and shape into patties. Place the patties onto a plate or platter and chill for at least one hour. Light a grill and cook the burgers: 6 minutes over the hot side of the grill, rotating them after the first 3 minutes, then flipping them and cooking them for another 3 minutes on the hot side before moving them to the cool side of the grill for the final 3 minutes. Remove the burgers from the grill and allow them to rest briefly, tented with foil, before serving ...
http://www.youtube.com/watch?v=SIHbzlI2P_w&hl=en
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