I had a great idea! I decided to make an XL burger and double dip in the throwdowns! (Well, actually it was Guerry's idea. But i stole it on my own! :becky
So... What to make. We went to a local brewpub last night and they had an excellent tomatillo salsa, so I was inspired by that and decided to make a Chili Verde Pork Burger. I took two pounds of ground pork, some chopped green chilis, some fajita seasoning and some tomatillo salsa and mixed it all together. I found a nine inch round foccacia bread that would serve as my XL bun so I made the burger about ten inches round to account for shrinkage. My plan was to slice the foccacia in half horizontally, put on the Chili Verde Pork Burger and top it with tomatillo salsa, grilled poblano and red bell peppers, grilled onions, tomatoes and avocado slices.
I fired up the Memphis Pro, seasoned the outside of the burger with more fajita seasoning and put it onto the grill and let it cook for about 15 minutes on the first side.
This is where things started to fall apart. Literally. I got out my two XL spatulas and tried to flip the XL burger, but I probably should have let it cook for another 10 minutes or so. But, I didn't, so when I tried to flip it it fell apart. I salvaged the larger pieces but some small pieces went through the grates. So I finished cooking it (160 internal) and ate it without the foccacia, but with the salsa, grilled veggies, tomatoes and avocado on the side. The flavor was excellent! i would definitely make Chili Verde Pork Burgers again, but I would keep them smaller to make them more manageable.
Here is the mixture in case anyone wants to try it...
Chili Verde Pork Burgers
2 lbs. ground pork (80/20)
2 T Fajita Seasoning
1 small can chopped green chilis
1/4 cup Tomatillo Salsa (I used Frontera brand).
Mix it all together, season the outside with Fajita Seasoning and grill until done.
Oh well... Live and learn!
So... What to make. We went to a local brewpub last night and they had an excellent tomatillo salsa, so I was inspired by that and decided to make a Chili Verde Pork Burger. I took two pounds of ground pork, some chopped green chilis, some fajita seasoning and some tomatillo salsa and mixed it all together. I found a nine inch round foccacia bread that would serve as my XL bun so I made the burger about ten inches round to account for shrinkage. My plan was to slice the foccacia in half horizontally, put on the Chili Verde Pork Burger and top it with tomatillo salsa, grilled poblano and red bell peppers, grilled onions, tomatoes and avocado slices.
I fired up the Memphis Pro, seasoned the outside of the burger with more fajita seasoning and put it onto the grill and let it cook for about 15 minutes on the first side.
This is where things started to fall apart. Literally. I got out my two XL spatulas and tried to flip the XL burger, but I probably should have let it cook for another 10 minutes or so. But, I didn't, so when I tried to flip it it fell apart. I salvaged the larger pieces but some small pieces went through the grates. So I finished cooking it (160 internal) and ate it without the foccacia, but with the salsa, grilled veggies, tomatoes and avocado on the side. The flavor was excellent! i would definitely make Chili Verde Pork Burgers again, but I would keep them smaller to make them more manageable.
Here is the mixture in case anyone wants to try it...
Chili Verde Pork Burgers
2 lbs. ground pork (80/20)
2 T Fajita Seasoning
1 small can chopped green chilis
1/4 cup Tomatillo Salsa (I used Frontera brand).
Mix it all together, season the outside with Fajita Seasoning and grill until done.
Oh well... Live and learn!