Part of being a food blogger is drooling all over your keyboard at all the wonderful recipe other bloggers are clogging the arteries of the interweb with every single day. Because, let’s be honest, the internet isn’t burning itself any calories any time soon.
The Mom Chef, over at the Taking on Magazines, and I often have a similar pile of magazines and recipes piled up every month, so this month we thought it would be fun to create the same recipe. I always love seeing different people’s take on the same recipe – because they often come out very different. So I, for one am excited to see how Christiane pulls this one off because half way through (and two trips to the market) I realized I didn’t have mayo to make the slaw, and could have whipped up an Asian version, but was feeling really lazy. So lazy, I didn’t even bother with prettying up this beast. (I should also give Christiane a major shout out for being unofficial editor over at Pass the Sushi. She always warns me of my sleep deprived typos and without her these posts would be much, much worse).
That’s ok, it really did taste like a saucy Asian meatball… burger.
Even without the slaw.
- 1 1/2 lbs ground pork
- 1 1/2 lbs ground sweet and hot sausage, casing removed
- 1/2 cup honey
- 3 tbs sriracha
- 1/4 cup Dijon
- 1/4 cup whole grain mustard
- 8 burger buns, split and toasted, if desired
- Mayo, coleslaw, and pickles for topping
- Combine the pork and sausage in a large bowl. (Add red pepper flakes if you couldn’t find hot sausage like myself). Divide the pork mixture evenly and form into 8 patties. Cover and refrigerate until ready to use.
- In a medium saucepan over medium heat, combine the honey, sriracha, and both mustards and stir. Cook until a gentle boil. Reduce heat and simmer for 3 minutes, until a glossy sauce forms. Set aside.
- Heat a grill to high heat, clean and oil the grates. Cook for 5 minutes basting with sriracha sauce. Flip, cook and baste 5 minutes longer, or until cooked through.
- Serve patties over toasted buns with additional sauce on top and a pile of coleslaw and a pickle.
Food and Wine Magazine