Sunday, November 13, 2011

Beef and Ground Pork Sliders

Jud and I really liked these pork sliders, but Bodie didn't really like them. He choose a pbj instead.  He did try them. It made enough for a couple more times for Jud and me.

Printable Version:
2 ounces butter
1 cup onions, thinly sliced
1 teaspoon white pepper
2 teaspoons kosher salt, divided
12 oz (80/20) ground beef
12 ounces ground pork

1 teaspoon black pepper
1/4 cup equal parts mayonnaise and mustard
1 teaspoon lemon juice
1 cup thinly shredded romaine hearts
12 slices cheese of choice (Gruyere, baby Swiss, or Gloucester)
12 petit buns, toasted
In a saute' pan over high heat, add the butter, onions, white pepper and 1 teaspoon salt, and cook over high heat until the butter has melted. Reduce the heat to medium and finish cooking the onions until slightly browned on the edges, 708 minutes.

Mix the beef, pork, remaining 1 teaspoon salt, and black pepper in a bowl. Do not over mix or the burger will be too tightly bound. Portion the meat into 12 (2 oz) balls, then flatten the balls into patties about 2 1/2 inches round.
Preheat a grill and grill the burgers for 4-5 minutes on each side, or until the internal temperature reaches 160 degrees F.
Combine the mayonnaise/mustard mixture with the lemon juice and shredded romaine. Top the bottom bun with the dressed lettuce, a burger, some carmelized onions, and cheese of choice. Add the top bun.

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