So I had another half kilo of ground pork lying around (from the longganisa) and I really don’t find it good to refreeze thawed meat. So I kept that in the chiller and decided that I will use it for lunch. I had another half kilo of beef leftover, after using it for the taco pasta, so I had that left out to thaw by lunch time as well. I was deciding between leaving the meat plain, just seasoned with salt and pepper, like the purists do. Or adding some stuff to it already. I ended up adding more flavorful stuff to it, just because I wanted it to be really good.

So into the 1/2 kilo each of ground pork and beef, I added about 1/2 cup grated mozzarella cheese, 1 whole onion, minced and cooked until softened, a handful of salt, and many turns of the pepper, and some mustard powder. I tasted this too and tried a little bit of the patty, which turned out really good, better than I expected.

I also made a “special secret sauce” which isn’t really a secret after all. Just a mixture of mayo, ketchup, and relish. I didn’t have mustard so I added more mustard powder, same one I added tot he burger mix.

I chilled the meat just because I made it too early. And before cooking, I made huge flat patties because we only have sliced bread to work with. A quick fry on both sides, then top with the tomatoes to soften, and then the cheese on top. I placed this on toasted bread and served. Top to taste with the secret sauce.

The special sauce
The special sauce

Burger Recipe

1/2 kilo ground pork
1/2 kilo ground beef
1 onion, minced and softened
1/2 cup mozzarella
mustard powder

Special Sauce:
1/3 cup mayonnaise
2 to 4 tablespoons of ketchup, to taste
2 to 3 tablespoons of pickle relish
pickle juice

Tomatoes, sliced
Sliced cheese

Mix all the meat ingredients and fry quickly. Do not overcook. Top with the sliced tomatoes and cheese while still hot on the pan. Top with the mixture of the special sauce, and place on the bread. Serve warm 🙂


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