Double Pork, Double Cheese Burgers |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Food and Wine Magazine, June /07 edition. These burgers pair well with the crisp, coriander-inflected Lagunitas Brewing Company’s Sonoma Farmhouse Saison, modeled after the widely distributed Belgian beer Saison Dupont—also a great match. Chef Sang Yoon will almost always choose ale over Riesling and this is one of his beer-friendly recipes. Ingredients:
1/2 cup finely chopped bacon |
1 1/2 lbs ground pork |
1 large garlic clove, minced |
2 teaspoons finely chopped thyme |
1 teaspoon kosher salt |
1/2 teaspoon fresh ground pepper |
4 slices red onions (1/2-inch thick) |
olive oil, for drizzling |
4 hamburger buns or 4 ciabatta rolls |
2 tablespoons unsalted butter, melted |
6 ounces camembert cheese, cut into eight slices (1/3-inch-thick) |
2 ounces gorgonzola, cut into four slices (1/3-inch-thick) |
arugula |
4 tomatoes, slices |
Directions:
1. In a skillet, cook the bacon over moderate heat, stirring until cooked through, about 3 minutes.
2. Transfer the bacon to paper towels to drain and let cool.
3. In a large bowl, mix the bacon with the ground pork, garlic, thyme, salt and pepper.
4. Shape into four 1-inch-thick patties.
5. Light a grill.
6. Drizzle the onion slices with olive oil and grill over moderately high heat until lightly charred, about 2 minutes per side.
7. Transfer to a platter.
8. Brush the cut sides of the buns with the melted butter and grill, cut sides down, until toasted, about 1 minute.
9. Turn and grill for 30 seconds longer.
10. Transfer the buns to the platter.
11. Grill the burgers until charred outside and cooked through, about 5 minutes per side.
12. Arrange 2 Camembert slices and a Gorgonzola slice on each burger and cook until the cheese is melted, 1 minute.
13. On the bottom halves of the buns, layer the arugula, tomato, burgers and grilled onion.
14. Close the burgers and serve.
15. *The burgers can be refrigerated overnight. Bring to room temperature before grilling.
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