Gouda Pork Burger Food

GOUDA GARLIC BACON BURGER STACK

Steps:

• Split buns and brush butter on both halves; lay flat on a hot griddle (about 350 degrees F). Heat until buns are just light golden brown and have a nice crispy edge, 4 to 6 minutes. (A well-buttered and griddled bun gives you great flavor and a crispy crunch, and also acts as a seal to keep the burger juices and other sauces from making the bun soggy.)
• Preheat a broiler. Form beef into four 8-ounce 3/4-inch-thick patties. Sprinkle beef patties with Burger Shake (1/2 ounce each) and place in broiler to cook, about 4 minutes. Flip the patties over and sprinkle with more Burger Shake (another 1/2 ounce each, or to taste).
• Place the roasted garlic cloves on top of the patties along with the bacon strips and top with 2 slices of Gouda per patty. Cook until Gouda is fully melted and enrobes the garlic and bacon and patties are pink inside, another 4 minutes.
• Smear both halves of buns with Caesar Dressing.
• Place finished patties on bottom buns and top with onions and tomatoes.
• Add three pickle chips to each patty and drizzle barbecue sauce over the entire burger.
• Throw on your top buns and be sure to use burger picks to keep everything in place.
• Prepare for a delicious but drippy delight.
• Combine salt, pepper, garlic and oregano in a bowl and mix for a great all-purpose seasoning. We use it for eggs, meat, vegetables and more.
• Preheat oven to 350 degrees F.
• Slice the tops off of the garlic bulbs and spread olive oil over the cut portion of the bulbs. Sprinkle with salt and pepper. Wrap in foil. Roast until tender and squeeze-outable, about 50 minutes.
• Combine mayonnaise, vinegar, lemon juice, mustard, olive oil and Worcestershire in a large bowl and whisk until ingredients are thoroughly integrated. Then whisk in Pecorino-Romano, oregano, garlic, anchovy paste, salt and pepper.

PORK GOUDA BURGERS

Steps:

• Slice onion into strips. Mince a few strips until you have 2 tablespoons. Set minced onion aside.
• Add 1 tablespoon to large saute pan and set to medium heat. Add sliced onions, sugar, and a pinch of salt. Cook for about 10 minutes. Add 2 tablespoons of water to help get the onions a little mushy. Cook until water has evaporated. Remove from heat.
• While onions cook, mix ground pork with minced onions, paprika, half of minced garlic, and about 1/4 teaspoon of salt. Form into to patties. Heat another saute pan over medium heat with a large drizzle of olive oil. Once hot, add patties and cook for 7 minutes. Flip patties and cook for 4 more minutes. Turn off heat.
• Add one slice of cheese to eat patty. Cover for 1 minute or until cheese is melted. Remove from saute pan and place on bottom half of bun. Top with caramelized onions.
• In a small dish, add sour cream, mayo, other half of minced garlic, salt, and pepper (to taste). Stir to combine. Spread onto top half of hamburger bun. Top burger with top bun. Serve immediately.

'SHROOM & GOUDA PORK BURGERS WITH POTATO WEDGES & GARLIC AIOLI

Steps:

• • Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. • Cut potatoes into ½-inch-thick wedges. Trim and thinly slice mushrooms. Halve, peel, and thinly slice onion; mince a few slices until you have 1 TBSP. Halve buns. • 4 SERVINGS: Mince a few onion slices until you have 2 TBSP.
• • Toss potatoes on a baking sheet with a large drizzle of oil. Season generously with salt and pepper. Roast on top rack until golden brown and tender, 20-25 minutes. • Meanwhile, in a small bowl, combine mayonnaise, ¼ tsp garlic powder (you'll use the rest later), and pepper. • 4 SERVINGS: Use ½ tsp garlic powder.
• • Heat 1 TBSP butter and a drizzle of olive oil in a large, preferably nonstick, pan over medium-high heat. Add mushrooms, sliced onion, salt, and pepper. Cook, stirring occasionally, until softened and lightly browned, 7-8 minutes. • Turn off heat; season with salt and pepper. Transfer to a medium bowl. • TIP: Adjust heat and add a splash of water if mixture begins to brown too quickly.
• • While mushroom mixture cooks, in a second medium bowl, combine pork*, minced onion, remaining garlic powder, salt (we used ¾ tsp kosher salt), and pepper. • Form into two patties, each slightly wider than a burger bun. • 4 SERVINGS: Use 1½ tsp kosher salt. Form seasoned pork into four patties.
• • Heat a drizzle of oil in pan used for mushroom mixture over medium-high heat. Add patties and cook until browned and cooked through, 4-7 minutes per side. • In the last 1-2 minutes of cooking, top each patty with mushroom mixture and gouda; cover pan to melt cheese. • TIP: If your pan doesn't have a lid, cover with foil.
• • Meanwhile, toast buns until golden. Spread cut sides with garlic aioli. • Fill buns with patties; divide between plates with potato wedges and serve.

SMOKED GOUDA PORK BURGERS WITH CARAMELIZED SRIRACHA ONIONS AND POTATO WEDGES

Steps:

• Adjust rack to middle position and preheat oven to 450 degrees. Wash and dry all produce. Halve, peel, and thinly slice onions. Mince a few slices until you have ¼ cup. Zest 1 tsp zest from lime, then cut into quarters. Grate garlic. Split buns in half. Cut potatoes into ½-inch-thick wedges.
• Toss potatoes on a baking sheet with a large drizzle of olive oil, half the paprika (1 packet), and a large pinch of salt and pepper. Roast in oven until tender and browned, about 20 minutes.
• Meanwhile, melt 3 TBSP butter in a medium pan over medium heat. Add sliced onions, ½ tsp sugar, and a pinch of salt. Cook, tossing occasionally, until softened and beginning to brown, 10-15 minutes. (TIP: Lower heat and add a splash of water if onions start to burn.) Stir in sriracha (to taste) and a squeeze of lime juice. Remove pan from heat.
• While sliced onions cook, in a large bowl, mix pork, minced onions, half the garlic, remaining paprika, 1 tsp sugar, and a few big pinches of salt. Shape mixture into four patties slightly wider than the buns. Heat a large drizzle of olive oil in a large pan over medium heat. Add patties and cook 7 minutes on one side. Flip and cook 4 minutes more on other side, then top each with a slice of cheese. Cook until patties reach desired doneness.
• Remove patties from pan and set aside. Working in batches, add buns cut sides down to same pan over medium heat (only add as many as will fit at one time). Toast until golden, about 1 minute. In a small bowl, mix mayonnaise, sour cream, lime zest, a squeeze of lime juice, and a pinch of remaining garlic (use more to taste). Season with salt and pepper.
• Spread as much of the sauce as you like onto bottom halves of buns, then fill buns with patties and sriracha onions. Divide burgers and potatoes between plates. Serve with any remaining sauce on the side for dipping.