The Kosher Pig Burger (makes 4 Burgers)
1.5 – 2 lbs of ground beef (preferably 80/20)
4 Slices Pepper Jack Cheese & 4 Slices Vermont White Cheddar
12 oz of Applewood Smoked Bacon
Baby Arugala
2 Shallots
White Wine Vinegar
Dry Mustard
3 TBSP Butter
Worcestershire Sauce
Salt & Pepper
4 Thomas’ English Muffins (Sandwich Size)
1. Put ground beef in bowl and mix together. Add 2 TBSP dry mustard, a few splashes of Worcestershire sauce, and season with salt and pepper to taste. Make 4 equal size patties and set aside.
2. Cook bacon in saute pan on low until about 70% cooked and set aside. Reserve bacon fat. Once bacon has dried, dice bacon into small pieces.
3. Melt 1-2 TBSP of butter in saute pan and sweat shallots in butter until translucent. Once shallots are translucent, add 1/4 cup of white wine vinegar. Reduce. Add diced bacon to pan with 1 additional TBSP of butter and continue to cook down. Once bacon has cook through and is crispy, and all liquid has reduced, set aside.
4. On a hot grill, put burgers on hot grates and close lid. Cook for 4 minutes on each side for medium rare, or until desired internal temperature. With 2 minutes of cooking time left, put one slice of pepper jack and one slice of vermont white cheddar on burgers and MELT THE CHEESE COMPLETELY!
5. Once cheese has melted, remove burgers from the grill and set aside.
6. Take burger and put in on the bottom half of the english muffin. Scoop bacon compote on top of cheese. Take a handful of baby arugala and top the burger. Cover with other half of english muffin and stuff your face!