Texas Toast Open-Faced Steak/Pork Burger

Andy Anderson !

By
@ThePretentiousWichitaChef

Okay, here we go… freshly ground sirloin, mouthwatering smoked pulled-pork, yummy cheese and a secret sauce. All piled on a nice slice of Texas toast.

What could go wrong with that?

Okay, I just finished a big project, and I’ve decided I’m not staring the next one until Monday, so that gives me a couple of days to just relax and work out some new recipes. You won’t want to eat this one on a daily basis; however, if you’re feeling bad, you might want to give it a try.

So, you ready… Let’s get into the kitchen.


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Rating:
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Comments:
Serves:
2
Prep:
20 Min
Cook:
45 Min
Method:
Bake

Ingredients

THE SECRET SAUCE

1 Tbsp
sweet butter, unsalted
2 Tbsp
yellow onion, minced
1 Tbsp
flour, all purpose variety
1/4 c
half & half
1/4 c
chicken stock (not broth)
2 c
fresh spinach, chopped
salt, kosher variety, to taste
cayenne pepper, to taste
1 Tbsp
parmesan cheese, grated
1 Tbsp
lemon juice, freshly squeezed

THE BURGERS

2 Tbsp
grapeseed oil
1 Tbsp
olive oil, extra virgin
4 oz
button mushrooms, sliced
1/2 medium
onion, thinly sliced
1 clove
garlic, minced
1/2 lb
ground sirloin
1/4 lb
pulled pork.
1 tsp
tamari
salt, kosher variety, to taste
black pepper, freshly ground, to taste
2 slice
texas toast
4 Tbsp
bbq sauce (your favorite)
3 oz
sharp cheddar cheese, for topping, or cheese of your choice.

Step-By-Step

1SECRET SAUCE
2Gather your ingredients.
3Melt the butter in a saucepan over medium heat.
4After the foaming subsides, add the onion
5Cook until softened, about 2 to 3 minutes.
6Chef’s Note: I love the smell of onions sautéing in butter.
7Add the flour, and cook for 1 minute.
8Add the milk and stock, and stir to combine.
9Add a bit of salt, and cayenne, to taste.
10Raise to the boil, then quickly reduce to a simmer.
11Continue to simmer for an additional 2 minutes.
12Add the spinach.
13Mix until the spinach begins to wilt.
14Add the Parmesan cheese, and the lemon juice, and then stir to combine.
15Cover and keep warm.
16THE BURGERS
17Gather your ingredients
18Add the grapeseed oil to a sauté pan over medium heat.
19Add the sliced onions.
20Sauté until softened, but not browned, about 3 to 5 minutes.
21Add the sliced mushrooms and garlic into the pan.
22Sauté the mushrooms until softened, and the garlic is fragrant, about 3 to 5 minutes.
23Remove the mushrooms/onion mixture from the pan and reserve.
24Add the tamari sauce and a bit of pepper to the sirloin.
25Chef’s Note: I grind my own sirloin, because that allows me to choose the type of grind I want. For this recipe I like a grind that’s a bit courser than the normal grind of a package of ground sirloin.
26Gently mix to combine.
27Chef’s Note: Since the tamari sauce is salty, you won’t need to add any salt to the sirloin.
28Place a rack in the middle position, and preheat the oven to 230f (110c).
29Chef’s Note: Divide the mixture into two equal patties.
30Use a glass or similar device to “push” into the burgers… creating an indentation.
31Add a tablespoon of your favorite BBQ sauce into the indentation.
32Fill the indentation with the pulled pork.
33Add an additional tablespoon of BBQ sauce to the top of the pulled pork.
34Place on a parchment-lined baking sheet.
35Place into the preheated oven, and bake for about 30 minutes.
36After 30 minutes add half the mushroom/onion mixture to the top of each burger, and then add the cheese, of your choice.
37Continue to bake for an additional 15 minutes or until the internal temperature of the burgers reaches 160f (72c).
38While the burgers are baking, brush both sides of the Texas toast with some of the olive oil.
39Toast in the sauté pan, about 2 minutes per side.
40Reserve the toast.
41Plate by adding some “secret” sauce to the top of the Texas toast, and then adding one of the burgers. Enjoy.
42Keep the faith, and keep cooking.

About this Recipe

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: American
Dietary Needs: Low Sodium