You can transform any type of meat into a tender burger in your food processor. Just pulse to the desired consistency.
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You can transform any type of meat into a tender burger in your food processor. Just pulse to the desired consistency.
pickled slaw:
(makes about 3½ cups)
1⁄3 medium jalapeño, trimmed
4 ounces red cabbage
(¼ small head, cored)
4 ounces green cabbage
(¼ small head, cored)
4 ounces carrots
(about 2 medium carrots)
3 tablespoons red wine vinegar
1 tablespoon granulated sugar
½ teaspoon kosher salt
1 tablespoon mustard seeds
1 teaspoon whole coriander seeds
burgers:
2 garlic cloves, peeled
1 shallot, cut into 1-inch pieces
¾ pound boneless pork shoulder, trimmed and cut into 1-inch pieces
¾ pound beef stew meat, trimmed and cut into 1-inch pieces
1½ teaspoons kosher salt
½ teaspoon freshly ground black pepper
1½ tablespoons dijon mustard
4 pretzel buns (if not available, a brioche bun or portuguese roll works well)
* we like the combination of pork and beef, but you can use 100% of one or the other.
Nutritional information per burger with ¼ cup slaw and bun: Calories 505 (29% from fat) • carb. 47g • pro. 44g • fat 16g
Active Time: 25 minutes Inactive Time: 16 minutes
Slice jalapeño on High (keep in the work bowl).