RECIPES: Recipe Details

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Tamarind Pork Burger with Toasted peanuts, Grilled Pineapple 'Kimchi', Tempura Green tomatoes, Arugula, and Curried Avocado.

The use of Tamarind juice in marinades used in South east Asian cooking always appealed to me. It gives a fruity 'tang', and boosts the flavor by 500%. The Toasted Peanuts are also borrowed from Thai- Malaysian Cuisine, and adds nuttiness, as well as texture to the Burger.

As for the Pineapple Kimchi and the Tempura Tomato is that they provide heat, sweet, sour, as well as textural contrast to the otherwise plain burger. I always like Arugula over all the other lettuce/greens because they have a nutty-grassy-spicy flavor. The Curried Avocado gives the Burger a spicy richness, as well as balanced acidity from the Lime juice - Ponzu dressing.

Ingredients 

Costa Rican Pineapple( Not too ripe).................6ounce

Kimchi................................................................4ounce

Kikkoman Ponzu.......................................1Tablespoon

Toasted white Sesame seeds.......................1teaspoon

Scallions( white part), chopped..................2tablespoon

Sesame Oil..................................................2teaspoon

Montreal seasoning......................................1teaspoon

Ground Pork....................................................3pounds

FOCO Tamarind juice........................................5ounce

Light Soy Sauce............................................1teaspoon

Cilantro leaves and stem...............................1/4 bunch

Toasted, Salted Peanuts....................................1ounce

Scallions( Green part), chopped.................2tablespoon

Canola Oil.....................................................4teaspoon

Montreal seasoning.......................................1teaspoon

Canola Oil............................................................3cups

cornstarch........................................................... 2cups

salt........................................................... 3/4 teaspoon

cold water......................................................... 3/4 cup

Whole egg............................................................... 1

Green Tomatoes................................................6 slices

Montreal seasoning.......................................1teaspoon

Standard sized Sesame Bun.......................................6

Haas Avocado.............................................................2

Lime ............................................................................1

Kikkoman Ponzu.......................................1Tablespoon

Madras curry powder...................................2teaspoon

Arugula, washed and cleaned.............About 48 leaves

Instructions 

1). Pre-heat grill on high for 15-20 minutes.
2). In a small mixing bowl, add a teaspoon of Sesame oil and Pineapple. Season with Montreal seasoning, and coat very well.
3). Grill the Pineapple on all sides( 2-3minutes), and set aside to cool.
4). In the mixing bowl used above, add the Kimchi, Sesame seeds, Scallions and Ponzu.
5). Slice the grilled Pineapples into thin, bite size pieces and add into the above mixing bowl.
6). Add the remaining Sesame Oil and mix very well. Set aside.
7). In a large mixing bowl, add the Pork, Soy sauce, Scallions and HALF of the Tamarind juice, and mix well.
8). Chop the Cilantro leaves/stem fine, as well as the Toasted Peanuts( Can use food processor or coffee grinder)., and add into the Burger mix above. Mix well until combined.
9). Make 6 even patties and season on both sides with Montreal Seasoning.
10). Use a brush to coat the grill with Canola Oil. Place the patties and proceed to cook for 5 minutes.
11). Using a Spatula, carefully take the Pork Burger off the grill, and shift 45 degrees and place back on Grill to make a Diamond shaped Char.
12). On the corner of the grill, In a medium sized Sauce pot, Add 3 cups of canola Oil. Heat to frying temperature( 375-400F).
13). Season the Green Tomato slices with Montreal Seasoning, and dust with 1/2 cup of Cornstarch.
14). In a large mixing bowl, break an egg, Salt, and COLD water and mix. Add in the remainder of Cornstarch(1 1/2cup) and mix until smooth.
15). Dip in the Green Tomato slices in the batter, then fry them in the Oil until golden brown on both sides( 2 minute cooking time). Set aside on a plate lined with paper napkin.
16). Flip the Burgers over, then using a basting brush, rub remainder of the tamarind juice onto the Pork. Continue to grill for 10 more minutes or until Medium.
17). Lightly grill the tops and bottoms of the Burger bun, and set aside.
18). In a small mixing bowl, Chop the Avocados, then Squeeze Lime juice, as well as Ponzu and Curry powder. Mix well, and set aside.
19). Place the bottom of the Burger bun on 6plates. Place 4 Arugula leaves on them, along with a dollop of the Curried Avocado.
20). Place the Pork Burgers on above, along with another dollop of Avocado, followed by spoonful of Pineapple Kimchi, and a piece of Tempura Tomatoes.
21). Place the Top portion of the burger bun, and presto! Serve immediately.

Comments 

*This recipe can be done with Ground Chicken as well.