1/3 lb. ground pork
1 T. hoisin sauce
1 T. Worcestershire sauce
1 t. liquid smoke (mesquite)
3 thin slices Monterey Jack cheese
Mix these ingredients together well. Divide into 2 equal parts. Form 1 part into the bottom patty. Put Monterey Jack cheese on top of bottom patty and fashion the second part into the top patty. Push the edges together to seal. Cook on medium heat.
THE BUN: (makes 2 buns)
1 pkg. Ramen noodles
1 egg, beaten
2 slices bacon, cooked and cut into small pieces
1 T. minced onion
1 t. garlic powder
1/4 t. sea salt
2 T. bacon fat
Cook noodles until just tender. Drain, rinse and add egg, onion, garlic, and salt. Put 1/2 of noodle mixture in egg poacher, tuck in bacon pieces and press down firmly. Press again and cook on medium heat until firm enough to take from poacher without breaking up. Fry in bacon fat until golden.
1 medium slice Bermuda onion (raw)
1 1/2 slices cooked bacon
1 slice mango with 1 t. granulated sugar
Pomegranate and/or chopped almonds as garnish
2 T. hoisin
2 T. mayonnaise
Stir together until well mixed.
Bun, sauce, burger, onion, bacon, mango, avocado, garnish(es), top bun
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