Southwestern BBQ Burger
Courtesy of Burger Photo Contest Winner, Omar Franco
For the burger
- ½ pound (228 g) pork butt or roast*
- 10 ounces (285 g) certified Angus ground chuck
- Salt and pepper to taste
- 2 ounces (60 ml) Sweet Baby Ray’s BBQ Sauce (or your favorite)
- 1 ounce (28.5 g) gorgonzola picante
- 2 fresh jalapeno peppers
- 2 (or more) cups (480 ml) high smoke point oil for frying
- 2 pieces focaccia bread
- 1 tablespoon (14 g) butter
For the onion rings
- 2 cups (200 g) all purpose bleached flour
- ½ tablespoon (7.5 ml) Spanish paprika
- 1 teaspoon (5 ml) ground black pepper
- ½ teaspoon (2.5 ml) cayenne pepper
- 2 ½ tablespoons (37.5 ml) kosher salt
- ½ cup (75 g) cornstarch
- 2 tablespoons (30 ml) baking powder
- 2 teaspoons (10 ml) baking soda
- 15 ounces (450 ml) pale ale (or beer of choice)
- 1 large yellow onion, peeled and sliced into ¼-inch (0.6 cm) slices
- Fill and preheat the SousVide Supreme to 140F/60C.*
- Put the pork* into a small (quart/0.9 liter) cooking pouch, add the barbecue sauce and vacuum seal the pouch.
- Submerge in the water bath and cook for 1 (or up to 2) days.
- After the pork has cooked at least 1 day, season the chuck burger with salt and pepper. Form the burger into two patties and put them into a cooking pouch (don’t seal it) and into the freezer for a few hours to become firm for sealing. When they’re quite firm, vacuum seal the pouch.
- Drop the temperature of the water bath to 130F/54.5C (adding ice water or ice cubes will speed the process.)
- Submerge the burgers alongside the pork to cook for at least 1 hour.
- Meanwhile, prepare the onion ring batter and fry the onion rings.
- Heat at least 2 inches of oil to 350F/176C in a heavy skillet.
- Salt and pepper the onion slices and dust them liberally with some of the flour.
- In a bowl, mix the remaining flour and all the other batter ingredients together, until there are no lumps. It should be a pancake batter consistency. Let it rest a few minutes.
- Dip the onion slices into the batter and fry them in the hot oil until golden, about 2 to 4 minutes.
- When all onion slices have been fried, toss in the fresh jalapeno, just to blister the skin.
- When the burgers are nearly cooked, heat a grill, grill pan or broiler to high heat and quickly sear the burgers to char the surface slightly.
- Split the focaccia, butter the cut sides, and sear the buttered side along with the burgers.
- Put the bottom focaccia pieces onto the plate.
- Brush with some barbecue sauce.
- Follow with the patties, more sauce, the pork meat, and gorgonzola crumbles.
- Add an onion ring and the fried jalapeno and top with the other focaccia half.
- Serve with more onion rings.
*If you have left over sous vide cooked pork butt or shoulder, this is a great use for it!