March was a terrible month for blogging, but overall a terrific month for me. I spent two weeks interviewing for a big promotion at work which was a pretty crazy experience. It all paid off though, figuratively and literally, because I found out that I got the promotion.
The next day, I left for a much needed vacation to Seattle where I saw one of my very good friends, explored a new city, and went on an amazing wine tasting and brewery tour! It was a great trip and I got to eat some awesome food (tempura fried bacon anyone?).
After my vacation, I was only in New York another few days before flying west again for training at our San Francisco office. In between all of the work, I was able to squeeze in a little fun. I had one of the best meals of my life at Market One restaurant. Thanks to a well connected boss, we snagged a seat at the chef’s table and got to try nearly everything on the menu – including lamb’s tongue! The other highlight of the meal was a bacon wrapped pork that was to-die-for.
So when I finally got back into a routine of being at home and cooking dinner, I was excited to try out some new recipes. You’ll notice that in both of my travel stories I mentioned bacon, so of course it’s a key ingredient in the recipe below.
Pork on Pork Burgers with Broccoli Slaw
Makes 4-1/2 pound burgers.
- 1 cup shredded cabbage
- 1 cup shredded carrots
- 1 cup shredded broccoli
- 1 cup plus 1/2 cup watercress, divided
- salt and pepper to taste
- 1/4 cup rice wine vinegar
- 1 tbsp soy sauce
- 1 tsp sugar
- 1 tsp garlic powder
- 12 slices bacon
- 2 lbs ground pork
- 1 tbsp dried oregano
- 1 tbsp dried basil
- 1 tsp red pepper flake
- 1 red onion, sliced
- 4 hamburger buns
Combine everything from the cabbage down to the garlic powder in a salad bowl. Mix thoroughly so that the slaw is evenly coated with the seasonings and vinegar. Cover and refrigerate for 30 minutes.
Cook the bacon in a skillet until it is nice and crispy. Drain the bacon slices on a paper towel lined platter. Reserve a few tablespoons of the bacon fat for cooking the burgers.
Combine the ground pork with the oregano, basil, red pepper, salt and pepper. Form 4-1/2 pound patties and cook in the bacon fat until the pork is cooked through, about 7 minutes per side.
Assemble the burgers with the reserved watercress, bacon, and red onions. Serve up the slaw on the side.