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The Porknado Burger

20 comments

This week’s burger might just be the perfect storm.  A grass fed beef and pork sausage patty with whipped avocado crema, crispy chile ancho rubbed carnitas, purple cabbage slaw, and a slightly smokey grilled pineapple butter, make this lil’ piggy a true a force of nature.

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Burger pervert and donut enthusiast. When I'm not delving into the dark arts of hamburgery, I work as a creative gun and food pornographer for hire. Hang with me on Twitter and Instagram @MathewRamsey

20 Comments Join the Conversation

  1. I know you don’t give recipes… but as a student at the CIA I NEED to know how you made the smokey pineapple butter

    Reply

    • In your Pro Chef or B&P book there is probably a recipe for apple butter. Just an educated guess but he probably took a similar method and added a light smoking stage to it front end of it. I’m sure if you cannot figure it out, Chef Kowalski would help you out.

      Reply

  2. Holy mother of good…I was drooling more than my 7 month old. How do you make the pineapple butter???

    Reply

  3. Pingback: Porknado Burger, 'Nuff Said. |Foodbeast

  4. Please tell me that even though you aren’t posting recipes on here that a cookbook will come out of this. I’m fairly certain I’m not the only person that would rush down to the book store on the day it is released to pick up a copy or two.

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  5. Well, l went and tried it out. Being in Jakarta l ended up having to make everything from scratch, including the English muffins and pork sausage, but did have to substitute a few ingredients l absolutely could not find – the ancho chilies, and sage for the sausage in particular. Overall, three evenings of making the ingredients after work to make the burgers on the fourth day at a group lunch.

    It turned out reasonably well. I went with a 60/40 mix of beef to sausage, which held the patty together quite well without need for additional binder. The smoky pineapple butter was quite good – hadn’t made that before – and l am now keeping some on hand for breakfast toast. The avocado crema l ended up modifying with the addition of cumin to give it more of a guacamole feel, and l used a sweet/vinegar slaw.

    Things l would improve for next time:
    Larger mandoline for the slaw – was a bit too fine, which caused some issues keeping it in the bun.
    The pineapple butter l made smoky by sauteing with butter first before adding in the sugar and water and coking it down. A light touch of liquid smoke would simplify the process. The butter could also stand to maybe be a bit thicker than standard.
    The avocado crema l found to be a bit mild, so added some cumin. Worked out great, but might try a lighter touch on it next time.

    All in all, had a bit of fun with this one. Will definitely try some of the others. Thanks for the idea!

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