Hand-formed pork burgers with fresh ghost peppers, slathered with homemade spicy aioli, topped with roasted jalapenos. Spice it up with this recipe.
My gorgeous wife is no longer upset with me because I FINALLY used the grinder attachment for our Kitchenaid mixer. Not sure why she was so annoyed. I mean, we ONLY got it for Christmas a year and a half ago. OK, fine, I'm slow to get to some things. I freely admit! In reality, I'm more annoyed at myself for not getting around to it sooner because now I LOVE grinding my own meats and wish I could have been doing it all along. The attachment is simple to use. You just screw it into the top face and operate it with the standard controls. The actual grinding process can be a little tricky, but the key is to work with meat that has been chilled, and nearly frozen. I started with a pork shoulder, chopped it into thin rectangles to fit them into the grinder attachment, then set them in the freezer for about an hour to harden. Don't freeze them completely, but harden them up enough so they aren't pliable, otherwise the meat might flop and can gum up the grinder.
Seriously, if you own a Kitchenaid Stand Mixer, rush out and get yourself the grinder attachment and start grinding your own meat. Or better yet, click this innocuous Amazon Affiliate link and buy one now - KitchenAid KGSSA Stand Mixer Attachment Pack 2 with Food Grinder, Rotor Slicer & Shredder, and Sausage Stuffer - and then send me a note with photos of your delicious creations. I've already made these spicy burgers and three different types of sausage, including serrano-pork sausages. Gosh, folks, do you think I have a spicy food obsession? #SpicyFoodObsession. I do think so.
It's OK, though. I suppose if you're going to have an obsession, spicy food isn't a terrible one. If you're not grinding your own pork yet, you can easily grab a package from your local butcher or grocery store. I usually find it next to the chicken in the grocery meat section. Ground pork isn't quite as popular as ground beef or ground turkey, but I believe it's catching on because I'm seeing it more and more. Truly, it's delicious and makes for outstanding grilling food. Now that the warmer weather is here, we're defininitely ready to grill.
So for this recipe, you're mixing up the ground pork with some sauteed peppers, onion and garlic for flavor and moisture. Mix in a bit of chili powder and other preferred seasonings, along with panko for a bit of structure, then either pan sear or grill them through. It's simple, really, but most great things turn out to be simple. No need for complicated cooking. Serve them on toasted onion rolls and top them with roasted jalapeno peppers, because Mike's #JalapenoObsession will continue until the universe freezes over, and maybe even beyond that. Then, drizzle on some of this Ghost Pepper-Mustard Aioli.
Oh yes, this bears repeating. Ghost Pepper-Mustard Aioli. Let's talk about that a little.
Aioli sounds fancy, but end of day it's a simple homemade mayonnaise, and it's easier to make than you think. Aside from the ingredients, all you need is a bowl and a whisk. The process is straightforward. Whisk, whisk, and then whisk some more. The first time I made aioli at home and tasted it, I was blown away by how different it was from a store bought mayo. It's similar, of course, but so much fresher and unique. Just...BETTER. Mix it with a bit of ghost powder and a spicy mustard, like this Homemade Habanero Mustard Recipe, and BOOM! You've got yourself a spicy, creamy condiment. Just look at how creamy it is. Truly. CREAMY. And it drips down your burger, making a slightly decadent mess and you may have to lick your fingers but believe me, you'll be happy for it.
I hope you enjoy the recipe! And hey, don't forget to start grinding your own meats!
Patty’s Perspective: Grinding our own pork and making sausage was a very satisfying process for me. I don’t love to cook but I like to assist Mike sometimes and when it comes to fun tasks like this I was all In. I couldn’t believe how simple the process was, and as long as you have the right tools and make sure that your meat is frozen just to the right point, it’s quite easy. So, when we were discussing dinner options, I couldn’t get this sausage out of my head. But I really wanted a burger. Mike sure delivered with a smack of flavor on this one.
TNT Pork Burgers with Ghost Pepper-Mustard Aioli - Recipe
- 12 ounces ground pork
- 2 tablespoons olive oil
- 1 serrano pepper, chopped
- 1 ghost pepper, chopped (or use ghost pepper powder)
- 1 small white onion, chopped
- 3 cloves garlic, chopped
- 1 teaspoon chili powder – or try a nice Cajun or Creole seasoning blend
- ¼ cup panko
- 2-3 ounces cheese curds
- Roasted jalapeno peppers, sliced – for serving
- 2 toasted onion rolls for serving
- FOR THE GHOST PEPPER-MUSTARD AOILI
- 1 egg yolk
- 2 tablespoons spicy mustard
- ½ teaspoon ghost pepper powder
- 2 tablespoons lemon juice
- Dash of salt
- ⅓ cup olive oil
- 2 tablespoons chopped parsley
- Get your aioli going first by adding egg yolk, mustard, ghost pepper powder, lemon juice and salt to a mixing bowl. Whisk to combine.
- Drizzle in olive oil while whisking vigorously, until the mixture emulsifies and forms a thick mayo. Stir in parsley and refrigerate until ready to use.
- For the burgers, add ground pork to a mixing bowl.
- Heat a pan to medium heat and olive oil. Add peppers and onion and cook about 6 minutes to soften, stirring.
- Add garlic and cook another minute until you can smell that beautiful garlic.
- Remove from heat, cool, and add mixture to the pork.
- Add panko and hand mix, but do not over mix or it might become mealy. Form into 2 patties.
- Bring your pan back to medium heat and cook 5-6 minutes per side, or until the burgers are cooked through.
- Heat oven to 400 degrees.
- Top the burgers with cheese curds and bake until the cheese is nicely melted, about 10 minutes.
- Top with roasted jalapeno slices and your Ghost Pepper-Mustard Aioli. Serve!