texas toast open-faced steak/pork burger

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

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