Porkburger
Posted on August 30, 2006
The pork part was a mistake. The burger part wasn’t. The story doesn’t bear repeating here.
No, there’s no beef in this burger, but to one pound of ground pork, I added an egg, a handful of chopped Italian parsley, three tablespoons each of water and extra virgin olive oil, and a tablespoon each of Vegeta, sea salt and hot Szeged paprika. After blending these thoroughly, I formed thick, 1/3 pound patties and pan-fried them in butter. The cheese is Podravec, a mild ripened Croatian variety that’s splendid for melting. The onion (a medium-sized specimen sliced into thin rings) was carmelized for only an hour in 2 tablespoons of butter, a half cup of Graševina and a teaspoon of sugar. The tomato was an especially skunky homegrown monster from Croatia’s Prigorje region.
» Filed Under Uncategorized
Comments
Leave a Reply
You must be logged in to post a comment.