Recipe: The Cheesy Pork Roll Burger

It is Week 7 in the NFL and the best teams are revealing their true colors and stepping up to the plate. Now is your chance to show your friends and family what you can do in the kitchen.   If you are tired of serving plain old chips and dip…I have the solution for you! This week’s recipe in the ULTIMATE GAME DAY RECIPE GUIDE is hearty and is sure to warm your guests up. It is a triple threat…a combination of a burger, grilled cheese, and garlic bread. THE CHEESY PORK ROLL BURGER! WARNING: A nap is needed after consumption of this burger!!!

The Cheesy Pork Roll Burger Recipe
2 Pounds Ground Beef (ideally 80/20 fat ratio)
2 T Vegetable for frying of burger
4 Potato Buns (or Brioche)
8 Slices of Pork Roll (Taylor Ham)
3 Shallots
1 Cup Flour
1/8 tsp cayenne
1 tsp black pepper
1 tsp kosher salt
1 egg
2 Cups Vegetable Oil
½ pound Monterey Jack Cheese sliced thick
1/3 Cup butter, melted
1T granulated garlic
1/3 Cup Chopped Parsley
Salt and Pepper to taste

Dijon Mayo:
1 Cup Mayonnaise
1/3 Cup Dijon mustard
¾ Tsp paprika
1 tsp hot sauce (tabasco)
½ tsp kosher salt

  1. Place Ground Beef in Mixing bowl. Split the Beef into 4 equal portions and form a patty.
  2. Season generously with salt and pepper and set aside.
  3. In small mixing bowl, add all Dijon Mayo ingredients and mix well. Cover and refrigerate.
  4. Thinly slice shallots. In a small bowl, mix eggs with 1 T of water. In a medium bowl, combine flour, cayenne, 1 tsp salt, and 1 tsp better. Stir.
  5. Toss shallots in egg mixture and then dredge them into the flour mixture.
  6. In a small saucepot, add approximately 2 cups oil or until it is one inch deep.
  7. Heat oil to 350F (medium high heat). Add shallots and fry until golden brown. Remove from heat and place on parchment paper to absorb oil. Season with salt.
  8. Add sliced pork roll to sauté pan on medium heat. Cook for approximately 3-4 minutes on each side. There should be browning and the pork should be crispy. Set aside.
  9. Add garlic to melted butter. Using a pastry brush, butter the buns. Set aside.
  10. In a cast iron pan (or sauté pan), heat on high heat.   Add oil. Get Oil Hot. This is important in getting a crispy crust on your burger.
  11. Add 2 burgers at a time. Cook for 4 minutes and flip. Cook for an additional 4 minutes for a medium burger.
  12. Add 2 thick slices of cheese to each burger. Cover pan and allow cheese to melt. Remove from heat.
  13. Heat a sauté pan on medium and place the tops and bottoms of the buns in the pan. Allow the buttered buns to slightly brown for approximately 2 minutes. Remove toasted buns from heat.

NOW IT IS TIME TO BUILD YOUR BURGER!!!

  1. Spread 1 Tablespoon of Dijon Mayo on bottom of bun.
  2. Place 1 Slice of Pork Roll on top of Mayo.
  3. Top with the Cheesy Juicy Burger!
  4. Add another slice of Pork Roll.
  5. Top with ¼ cup of crispy shallots.
  6. Sprinkle with parsley.
  7. Spread 1 Tablespoon of Dijon Mayo on top of Bun and Crown your burger. Enjoy!!

Contact Chef Hazel for any questions regarding recipes or cooking tips on twitter @christinehaze10

Tweet pictures of your finished dishes!! #cheesyporkrollburger #chefhazel #parlemagazine


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Christine Hazel

Hell’s Kitchen Season 14 contestant Christine Hazel hails from the Philadelphia area. She graduated Harry S. Truman High School in Levittown, Pennsylvania as the National Honor Society President. After Truman she worked in food service places like Triumph Brewing Co. in Bucks County and then sought a career as an insurance agent with New York Life. But that was not her dream. Hazel decided to pursue her passion for cooking, which she had previously only done for family and friends. She quit her job and enrolled in The Art institute of Philadelphia. Even before earning her bachelor’s degree in Culinary Management and graduating with honors, she found herself working at high-profile events. She served as a chef at the 2013 U.S. Open at Merion. While in Culinary School, Chef Hazel competed on FOX’s Hell’s Kitchen to learn from Chef Gordon Ramsey. She battled her way to the top 9 to beat out many experienced Chefs. Upon returning, she honed her style at various internships like Farm and Fisherman Tavern in Cherry Hill, and opportunities working for Jose Garces Catering in Philadelphia. She describes her style as putting modern twists on classic French and American dishes. Primarily, Hazel is a Private Chef and Consultant. She is the Current Sous Chef for AT&T at the Augusta National Golf Club for the Master’s Tournament. She now serves as Chef Advisor for all Chickies and Pete’s locations. Her projects include new menu development, upscale catering, and tasting dinners. The position allows her to teach others, which she loves, and also be creative, exposing people to foods they may have hesitated to try before.

Christine Hazel has 8 posts and counting. See all posts by Christine Hazel

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