Mushroom Swiss Burger with Pork Belly

Yields: 2 Servings

Ingredients:

• 6 pieces thick-cut pork belly
• 1 onion, thinly sliced
• 1 (4 ounce) package button mushrooms, sliced
• 1 tablespoons Worcestershire sauce
• 2 bakery-style hamburger buns, split
• 8 ounces ground beef
• 8 ounces ground pork
• Sea salt, to taste
• Garlic powder, to taste
• Freshly ground black pepper, to taste
• 2 slices Swiss cheese

Preparation:

Place pork belly in a 12” Nonstick Fry Pan and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain pork belly strips on paper towels, reserving 1 tablespoon of grease in the skillet.

Sauté onion and mushrooms over medium-low heat in the same 12” Nonstick Fry Pan until golden brown, about 15 minutes.

Add Worcestershire sauce and reduce heat to low, stirring frequently, until Worcestershire sauce reduces, about 5 minutes. Remove onion mixture from the heat.

Preheat an outdoor grill for medium heat and lightly oil the grate. Place hamburger buns on grill until lightly toasted, 2 to 3 minutes.

Shape ground beef and pork into two 1/2 pound patties. Sprinkle sea salt, garlic powder, and freshly ground black pepper over patties.

Cook patties on the preheated grill until browned on one side, about 5 minutes.

Flip patties, top each with one slice of cheese and continue grilling until no longer pink in the center, about 5 minutes more. An instant-read thermometer inserted into the center should read at least 160 degrees F.

Transfer burgers to toasted buns. Place some of the onion mushroom mixture on top using a slotted spoon. Add 3 pork belly slices, then bun top.

Tools Used:

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Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

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