Copperwood Ground Pork Sliders
- 2 ounces butter
- 1 cup yellow onions, small diced
- 2 tablespoons freshly ground black pepper
- 2 tablespoons salt
- 1 teaspoon ground pimento
- 1 teaspoon dried lavender (optional)
- 1 teaspoon cayenne pepper
- 1 egg (beaten)
- 12 ounces ground pork
- 1/4 cup coconut oil
- 1 cup thinly shredded pak choi
- 2 small tomatoes thinly sliced
- Cheese of choice (this recipe uses 8 oz. goats cheese)
- 2 cups brandy
- 12 petit buns /slider buns (2 to 2 1/2 inches), toasted
- In a sauté pan over high heat, add half of the butter, onions, 1 teaspoon black pepper and 1 teaspoon salt, and cook over high heat until the butter has melted. Reduce the heat to medium and finish cooking the onions until slightly browned on the edges, 4 minutes. Set aside to cool.
- Mix the pork, cooled onions, egg, remaining seasonings, 2 teaspoons salt, and 1 tablespoon black pepper in a bowl. Do not over mix or the burger will be too tightly bound. Portion the meat into 12 (2-ounce) balls, and then flatten the balls into patties about 2 1/2 inches round.
- Heat a sauté pan on high, add of a bit of oil and cook the burgers for 4 to 5 minutes on each side, or until the internal temperature reaches 160 degrees F. Add a splash of brandy and a knob of the remaining butter per batch, flambé, and allow flame to go out, top with cheese of choice and set aside while you prepare the buns
- Combine the coconut oil and shredded romaine, season with salt and pepper. Top the bottom bun with the dressed pak choi, a slice of tomato, a burger with your cheese already on top. Add the top bun and serve.