texas toast open-faced steak/pork burger

How To Make texas toast open-faced steak/pork burger

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  1

  SECRET SAUCE
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  2

  Gather your ingredients.
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  3

  Melt the butter in a saucepan over medium heat.
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  4

  After the foaming subsides, add the onion
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  5

  Cook until softened, about 2 to 3 minutes.
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  6

  Chef’s Note: I love the smell of onions sautéing in butter.
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  7

  Add the flour, and cook for 1 minute.
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  8

  Add the milk and stock, and stir to combine.
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  9

  Add a bit of salt, and cayenne, to taste.
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  10

  Raise to the boil, then quickly reduce to a simmer.
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  11

  Continue to simmer for an additional 2 minutes.
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  12

  Add the spinach.
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  13

  Mix until the spinach begins to wilt.
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  14

  Add the Parmesan cheese, and the lemon juice, and then stir to combine.
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  15

  Cover and keep warm.
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  16

  THE BURGERS
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  17

  Gather your ingredients
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  18

  Add the grapeseed oil to a sauté pan over medium heat.
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  19

  Add the sliced onions.
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  20

  Sauté until softened, but not browned, about 3 to 5 minutes.
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  21

  Add the sliced mushrooms and garlic into the pan.
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  22

  Sauté the mushrooms until softened, and the garlic is fragrant, about 3 to 5 minutes.
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  23

  Remove the mushrooms/onion mixture from the pan and reserve.
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  24

  Add the tamari sauce and a bit of pepper to the sirloin.
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  25

  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.
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  26

  Gently mix to combine.
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  27

  Chef’s Note: Since the tamari sauce is salty, you won’t need to add any salt to the sirloin.
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  28

  Place a rack in the middle position, and preheat the oven to 230f (110c).
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  29

  Chef’s Note: Divide the mixture into two equal patties.
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  30

  Use a glass or similar device to “push” into the burgers… creating an indentation.
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  Add a tablespoon of your favorite BBQ sauce into the indentation.
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  Fill the indentation with the pulled pork.
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  Add an additional tablespoon of BBQ sauce to the top of the pulled pork.
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  34

  Place on a parchment-lined baking sheet.
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  Place into the preheated oven, and bake for about 30 minutes.
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  After 30 minutes add half the mushroom/onion mixture to the top of each burger, and then add the cheese, of your choice.
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  37

  Continue to bake for an additional 15 minutes or until the internal temperature of the burgers reaches 160f (72c).
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  38

  While the burgers are baking, brush both sides of the Texas toast with some of the olive oil.
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  39

  Toast in the sauté pan, about 2 minutes per side.
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  40

  Reserve the toast.
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  41

  Plate by adding some “secret” sauce to the top of the Texas toast, and then adding one of the burgers. Enjoy.
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  42

  Keep the faith, and keep cooking.
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