Skip to main content

Pork Burgers


That's it.  I am done with this here stupid pandemic.  It is not the wearing of the mask, the stress of the unknown, or the lack of groceries (still) at the store that has wore me down.  It is the inability to go get a decent meal.  What I wouldn't give for a local fast food joint burger right now.  Ugh.  

What is worse, there is not a single pound of beef burger in the freezer.  There is ground chicken, ground pork, ground turkey, various chicken and pork sausages which could be taken out of the casing for simple ground meat but there is not one package of ground beef.  How can I fulfill my burger craving without beef.  Good thing I have meat and can just swap beef with pork or turkey or chicken.  Pork burgers on the pit.  Yum.

Modifications Made:
Ground pork was made the same way as Homemade Burger Patties were made.

Scaled for Likability: Good
Poor pork burgers.  What you were lacking was beef flavor.  Were you juicy?  Yes.  Were you tasty?  Yes.  Would you be made again? Yes, if there was no beef available.  

Pork burgers in the past were flavored heavily with aromatics such as apples and they were great.  Today, the pork burger was simply served as my favorite beef burger would be: mustard, meat, cheese, pickles, lettuce, bun.  Nothing fancy, just the staples.  Good, yes.  Best burger ever, no.  Burgers are really hard to classify as a No, Thank You or a Fail in my book.  They would have to be something crazy like banana inspired. Besides, since I decide what is being cooked I would never made a banana burger anyways.  Gross, bananas.

Burger today is better than no burger anyday!

Labels:

Popular posts from this blog

Papas a La Mexicana (Ranchera)

It  is a crying shame that there are six hens and not a egg in sight. What am I supposed to do with homemade ranchero sauce? Thankfully with a few quick searches of the internet a recipe from my hometown newspaper was discovered: Papas Ranchera . Not once in the thirty years I lived in my hometown did I ever eat at a local food joint serving papas rancheras. No time like the present to remedy this cultural dish. Because this recipe is hidden behind a paywall (grrr...) I have included it here for you: Servings: 4-6  Ingredients: 1 pound potatoes, diced 1/4 cup vegetable oil 1/2 large onion 1 1/2 medium tomatoes 3 jalapenos 1/8 teaspoon garlic powder 1/2 teaspoon salt 1/2 cup juice from canned tomatoes Instructions: Fry potatoes in vegetable oil until lightly browned (about 4-6 minutes).  Saute onions, tomatoes, jalapenos until soft.  Add garlic powder and salt. Add tomato juice until vegetables are covered (may need to add water).  Bring to a boil and then add po...
Read more

Better Than Campbell's Old Fashion Vegetable Soup

Went to the store with the hopes of gathering fresh produce for soup. With more than 45 people in line for two packages of any meat product and the produce section containing only avocado, orange, and most randomly, strawberries, I settled upon canned soup.  Well not canned soup since that section was still void of food, too.  Instead soup made from canned goods as the canned vegetable section had been mostly restocked. Soups like this 15 Minute Vegetable Soup  are ideal in dire food situations such as current times. Modifications Made: Plain petite diced tomatoes omitted, frozen carrots instead of canned, green beans and corn undrained, peas omitted (gross, nasty little pods), one cup celery, three cups diced potatoes, one can tomato sauce, two beef and two pollo de tomate bouillon cubes, six cups water.  Once onions were softened, carrots/celery/potatoes/juice of green beans and corn, sauce, bouillon cubes, water were added and allowed to simmer until carrots almos...
Read more

Cold Corn Bean Salsa

  Nothing says junk food like chips and salsa, chips and cheese dip, chips and guacamole. Over the years I have perfected my salsa. It's good on tacos, on nachos, on enchiladas, and of course on chips. Just because I have the best salsa doesn't mean I don't like to try new salsa's like this Best Black Bean and Corn Salsa. Modifications Made: Shoepeg corn was replaced with one can of standard yellow corn with no salt added.  Petite diced tomatoes were reduced by half.  Italian dressing was swapped for half teaspoon comino, half teaspoon of chili powder, and two tablespoon of fresh lime juice.  Salsa was made and let rest for two hours before eating. Scaled for Likability: Good Salsa this was not.  Good it was however.  It was too much for chips by themselves but was great served over a soft beef taco.  
Read more