Copperwood Ground Pork Sliders

Copperwood Ground Pork Sliders
Author: Chef Haleem Card
  • 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
  1. 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.
  2. 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.
  3. 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
  4. 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.