A new burger is a burger is… what’s not to like?
After the delicious, healthy, low-carb burger I shared a few days ago, I thought it would be fun to make my own version at home.
The burger is made from ground chuck, brisket, pork loin, and brisket ribeye, all in one pot.
The burgers are also topped with a layer of balsamic vinegar, topped with sliced mushrooms, and topped with some smoked bacon and a drizzle of mayo.
I have yet to find a burger that has more flavors than this one.
Ingredients: 1/2 cup (125g) ground chuck chuck chuck roast 1 lb (450g) brisket 1 lb. (450 g) pork loins 1 tbsp (10ml) olive oil (or butter) 1 tbsp.
chopped onion (or 1 tbsp chopped garlic) 1/4 cup (80ml) mayonnaise 1 tsp.
smoked paprika 2 tbsp (30ml) freshly grated Parmesan cheese (or to taste) 1 can (12.5oz) black beans, drained 1/3 cup (140g) diced tomatoes 1/5 cup (60ml) cheddar cheese, grated 1/8 tsp.
salt, or to taste Instructions: Add all ingredients to a large pot and bring to a boil.
Reduce heat to low, and simmer for 20 minutes.
Drain excess liquid, set aside, and refrigerate for at least 1 hour.
(The burgers are best reheated in the refrigerator at least 3 hours before serving.)
Top with cheddar and Parmesan.
Recipe Notes: For more delicious burger options, check out these recipes: Slow-Cooker Beef Ribeye with Balsamic Vinegar and Balsamico Cheese (Burgers & Burgers by The New York Times) or Baked and Fried Pork Ribeye (Baked and Fryed Pork Ribeyes by Food and Wine).
I also love these vegan versions of these burgers: Vegan Baked Bacon-Roast Burger (Bacon-Roasted Bacon Burgers and BBQ Sauce) and Vegan Pork-Bacon Buns with Baking Balsams (Vegan Pork Biscuits with Baked Balsamus).