PORK DE PAPA BURGER
Ingredients
TOPPING
1/2 CUP SPICY MUSTARD
1 TABLESPOON CHOPPED FRESH CILANTRO
1/2 MEDIUM TOMATO ( CHOPPED FINELY )
PATTIES
2 TABLESPOONS COLAVITA EXTRA VIRGIN OLIVE OIL
1/2 MEDIUM GREEN BELL PEPPER ( CHOPPED FINELY )
1/2 MEDIIUM ONION ( CHOPPED FINELY )
1/2 MEDIUM TOMATO ( CHOPPED FINELY )
2 TABLESPOONS CHICKEN BOULLION GRANULES
1 TABLESPOON CUMIN
1/2 TABLESPOON BLACK PEPPER
1 TABLESPOON FINELY MINCED GARLIC
2 POUNDS GROUND PORK
1 CUP FROZEN COUNTRY STYLE HASH BROWNS
VEGETABLE OIL TO BRUSH GRILL
6 ONION ROLLS- SPLITTED
2 CUPS SHREDDED ROMAINE LETTUCE
Instructions
PREPARE MEDIUM-HOT FIRE IN CHARCOAL GRILL WITH A COVER OR PREHEAT A GAS GRILL TO MEDIUM-HIGH TOPPING TO MAKE TOPPING FOR BURGER, PUT 1/2 CUP OF SPICY MUSTARD INTO A MEDIUM SIZE BOWL. CHOP FRESH CILANTRO AND ADD 1 TABLESPOON TO MUSTARD, CHOP 1/2 MEDIUM TOMATO FINELY AND ADD TO MUSTARD. MIX WELL AND REFRIGERATE UNTIL BURGERS ARE READY TO BE SERVED. PATTIES PLACE IRON SKILLET ONTO GRILL. ADD 2 TABLESPOONS OF COLAVITA EXTRA VIRGIN OLIVE OIL TO SKILLET,ADD 1/2 MEDIUM SIZE FINELY CHOPPED GREEN BELL PEPPER, 1/2 MEDIUM SIZE FINELY CHOPPED ONION,AND 1/2 MEDIUM SIZE FINELY CHOPPED TOMATO. COOK THESE INGREDIENTS UNTIL ALL ARE TENDER APPROXIMATELY 10 MINUTES. PUT COOKED VEGETABLES INTO A LARGE METAL BOWL, ADD 2 TABLESPOONS CHICKEN BOULLION GRANULES, 1 TABLESPOON CUMIN, 1/2 TABLESPOON BLACK PEPPER,1 TABLESPOON FINELY MINCED GARLIC,2 POUNDS GROUND PORK, AND 1 CUP OF FROZEN COUNTRY STYLE HASH BROWNS.MIX ALL INGREDIENTS TOGETHER, BE CAREFUL NOT TO OVER MIX YOUR MEAT SINCE THIS MIGHT CAUSE YOUR PATTIES TO BE TOUGH. DIVIDE MEAT INTO 6 EQUAL PORTIONS AND FORM PATTIES. BRUSH GRILL RACK WITH OIL. PLACE THE PATTIES ON THE RACK. COVER THE GRILL. COOK PATTIES FOR ABOUT 5 MINUTES, TURN PATTIES OVER,COVER GRILL, CONTINUE COOKING FOR ABOUT 5 MINUTES MORE, OR UNTIL DESIRED DONENESS. DURING LAST FEW MINUTES OF COOKING PLACE ROLLS ON GRILL, CUT SIDE DOWN AND ALLOW TO TOAST LIGHTLY. TO ASSEMBLE THE BURGER, SPREAD MUSTARD SOUCE ONTO BOTH SIDES OF BUN, PLACE DESIRED AMOUNT OF SHREDDED ROMAINE LETTUCE ON BOTTOM HALF OF BUN, THEN ADD THE PATTY, CLOSE BUN AND ENJOY.