The trick is to smoke the meat and not make the meat smoke
Date: May 28, 2007 Viewing:Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
This burger has a lot going for it
Salt, garlic, cumin, oregano, chili powder & peppe flakes
These are added to red wine vinegar to make a marinade
The marinade is added to pork & corn meal to make patties
The patties were hard to form but are ready
Chopped cilantro for the bean paste & finishing the burgers
Black beans, cilantro& marinade form a bean paste
The bean paste is mashed & mixed
The remaining marinade is used to soak 4 onion slices
Green & red peppers quartered & sprayed with EVOO
Everything is out at the grill & we are ready to start.
The wait is over time to get grilling
Peppers, burgers & buns are all under way
The peppers were soft & sweet after 10 minutes
The makings of a great burger ready to go inside
Some assembly required
The buns receive the bean paste & then a burger
Then the burgers receive a grilled red & green onion
The grilled peppers are topped with 2 orange slices
Next is the marinaded onion slice & fresh cilantro
The burgers are ready to eat
Each one is a full meal in themselves & require 2 hands
The burgers were tangy & the peppers, onion & orange sweet
A tall order
These burgers are a tall, tasty handful to eat
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This pork burger from Build a Better Burger has a bean paste base and is toped with grilled red & green peppers, oranges & marinaded onions. The prep is time consuming & the burgers are truly a handful to eat, but they are well worth it. The primary flavor is sweet & tangy, and one of these burgers is a meal in itself.