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.
Chef’s Note: I love the smell of onions sautéing in butter.
Add the flour, and cook for 1 minute.
Add the milk and stock, and stir to combine.
Add a bit of salt, and cayenne, to taste.
Raise to the boil, then quickly reduce to a simmer.
Continue to simmer for an additional 2 minutes.
Add the spinach.
Mix until the spinach begins to wilt.
Add the Parmesan cheese, and the lemon juice, and then stir to combine.
Cover and keep warm.
Gather your ingredients
Add the grapeseed oil to a sauté pan over medium heat.
Add the sliced onions.
Sauté until softened, but not browned, about 3 to 5 minutes.
Add the sliced mushrooms and garlic into the pan.
Sauté the mushrooms until softened, and the garlic is fragrant, about 3 to 5 minutes.
Remove the mushrooms/onion mixture from the pan and reserve.
Add the tamari sauce and a bit of pepper to the sirloin.
Chef’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.
Gently mix to combine.
Chef’s Note: Since the tamari sauce is salty, you won’t need to add any salt to the sirloin.
Place a rack in the middle position, and preheat the oven to 230f (110c).
Chef’s Note: Divide the mixture into two equal patties.
Use a glass or similar device to “push” into the burgers… creating an indentation.
Add a tablespoon of your favorite BBQ sauce into the indentation.
Fill the indentation with the pulled pork.
Add an additional tablespoon of BBQ sauce to the top of the pulled pork.
Place on a parchment-lined baking sheet.
Place into the preheated oven, and bake for about 30 minutes.
After 30 minutes add half the mushroom/onion mixture to the top of each burger, and then add the cheese, of your choice.
Continue to bake for an additional 15 minutes or until the internal temperature of the burgers reaches 160f (72c).
While the burgers are baking, brush both sides of the Texas toast with some of the olive oil.
Toast in the sauté pan, about 2 minutes per side.
Reserve the toast.
Plate by adding some “secret” sauce to the top of the Texas toast, and then adding one of the burgers. Enjoy.