Prepare to sink your teeth in maximum indulgence: our pork bacon hamburger that combines a juicy beef cake with succulent and crunchy pork belly and a golden onion ring. This recipe guides you through the creation of each appetizing component, resulting in an imposing hamburger which is a real party for both eyes and taste buds.
Abandon your basic hamburger recipes because we are doing something extra special today. This recipe is all a question Pork bacon burger. This change of game melts the classic juicy hamburger with the crunchy and madly tasty goodness of pork bacon.
What is a pork bacon hamburger?
When you think of pork bacon, your mind probably goes directly to bacon or even smoked spare spare ribs. But this hamburger is not seasoned with bacon or ribs. We use pre-cottura pork bacon and use it as an indulgent condiment for a ground beef hamburger. The result is the perfect hamburger that brings your hamburger experience to a completely new level.
Pork bacon hamburger ingredients
- The low -cooked pork bacon and slow pulled and destroyed: use the premade grated pig or do it. Cook the pork belly over low heat, about 300 degrees Fahrenheit, for about two and a half three hours. Just use a fork to destroy it. Throw it into a pan over very high heat and don’t care quickly. Then add it on the hamburger.
- Onion rings (frozen recommended for convenience)
- Macinato beef pares – Use 85/15 of this recipe. It has the perfect fat-client relationship.
- Burger buns: use any type of sandwich you like.
- Cherdar cheese slices
- Lettuce, tomato, onion and other desired condiments
How to prepare pork bacon burger
- Cook the onion rings based on the package for a crunchy and hot delicacy.
- In the meantime, he warms the grated pork in a pan over medium heat, throwing himself until lightly crunchy.
- Grilled your hamburgers to your desired women.
- Place a slice of cheese above the top to melt once from the heat.
- Arrange the hamburgers on lettuce and sandwiches dressed in tomato.
- Add a onion ring (or two) to the top of the pie and collect the crispy pork belly in the center.
- Top with a sandwich and serve with the onion rings remaining on the side.
Recipe advice for carnivorous experts as a girl
What to serve with a pork bacon hamburger
You cannot make mistakes with the classic combination of a hamburger and chips. Prepare fatty duck chips to combine your juicy hamburger. Or, if you are having a summer cooking, combine your hamburger with a grid of grilled corn on the cob.
Leftovers and heating
Wait for your burgers to reach the room temperature before keeping them. Keep the remaining pork hamburgers in an airtight container in the refrigerator for 3-4 days. Freeze for 2-3 months. Before heating, make sure your hamburgers collide in the refrigerator.
To heat, put your hamburgers in a pan over medium heat. Heat for a few minutes on each side or until it is hot.
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Take the maximum hamburger experience with our pork bacon beef, seasoned with a crunchy onion ring. Put on a perfectly cooked pork bacon, a juicy beef and a golden onion ring, then assembling them in a tower of flavors and plots.
Prevent the screen from going to sleep
Cook the onion rings based on the package for a crunchy delicacy.
In the meantime, heat the pulled pork of the hedgehog in a pan over medium heat, launching, until lightly crunchy.
Grilled your hamburgers to your desired women. Place a slice of cheese above to melt once from the heat.
Arrange the hamburgers on lettuce and sandwiches dressed in tomato.
Add a onion ring (or two) to the top of the pie and collect the crispy pork belly in the center.
Top with a sandwich and serve with the onion rings remaining on the side.
Calories: 1131Kcal | Carbohydrates: 37G | Protein: 42G | Fat: 90G | Saturated fat: 33G | Cholesterol: 173mg | Sodium: 474mg | Potassium: 857mg | Fiber: 3G | Sugar: 7G | Vitamin A: 676Iu | Vitamin C: 4mg | Soccer: 55mg | Iron: 15mg
Faq
If you are new in the use of pork bells in recipes, then know what to look for helps. Basically, pork bacon is the belly and fat meat that are often smoked, treated and transformed into bacon. Instead of traveling that route, the piece is sold in a slab or in very thick cuts of about a thumb or two of width.
Look for the meat to be beautiful and pink. If it looks a little brownish or grayish, pass. The fat must be beautiful and white. It should have an almost translucent shine on the opaque candor of fat. Fresher, the better it is.
Never hesitate to ask for advice from the butcher behind the counter. He or she will guide you in the right direction.
No. You can prepare pork pork from pork bacon cooked with a food processor.
