Pork Burgers with Crispy Shallots
Savory, flavorful, and juicy. The secret ingredient is pomegranate molasses: it adds an extra depth to the flavor, and the tiniest hint of sweet. The goat cheese functions as a good sauce all by itself, but you could also top it off with hoisin sauce or your favorite BBQ sauce.
Ingredients
Ingredients, assemble!
- 1 lb ground pork (20% fat)
- 2 Tb pomegranate molasses
- 2 large shishito peppers, finely chopped
- 3 large green onions, finely chopped
- 1 tsp ground black pepper
- 1 Tb kosher salt
- 1 tsp Chinese black vinegar
- 1 small shallot, thinly sliced into rings and seperated
- 0.25 c extra virgin olive oil
- hamburger buns, goat cheese, spinach for topping
Protocol
- Combine all burger ingredients in a bowl and mix together with your hands. Use a scale to divide out the mixture into 5 equally sized mounds, then shape each into a 0.25 inch thick patty (or to desired thickness). Set aside to rest. Wrap any burgers not being used that day or the next in plastic wrap, then seal in a zipper-top bag before placing in the freezer.
- Combine the shallot rings and olive oil in a small saucepan or skillet. Gently fry over medium low heat until golden brown. Pour oil out through a fine mesh sieve and save for another use. Spread the shallots out over paper towels to drain, and sprinkle salt over top.
- Heat a Tb of ghee** or vegetable oil in a skillet over medium heat. Place patty on skillet and cook without moving it for 3 minutes.
- Flip the burger over. Top with goat cheese, cover with a lid, and cook for an additional 3-4 minutes or until desired doneness.
- As the burger finishes up, toast the bun. You can use a toaster, the broiler, or frying in the skillet drippings to get the job done.
- Place the burger on the now toasted bun, top with spinach and crispy shallots, and enjoy!
Highly recommend pairing with a beer and mac n cheese.