Mix Spam With Ground Beef and Make Patties
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Information technology'southward fascinating how regional tastes tin support a food product. Out in the Amish country of Pennsylvania, people don't think twice about eating scrapple, a pork product made of "everything merely the oink," equally the locals say. Down south, boiled peanuts loyalists abound. Head out to the Midwest, upwards by the Canadian edge, and you lot'll find cheese curd fanatics. To the rest of the world, at best, these foods are curiosities. At worst, they're foreign, weird, gross.
Such is the unfortunate case of Spam.
Yes, this processed pork product fed soldiers (whether they liked it on not) in Earth War Ii. Yes, the product still comes stuffed within a rations-similar tin can can. Yes, yous'll find the mysterious phrase "pork with ham" on its ingredients listing. All that considered, consumers have purchased more than 7 billion cans of Spam since Hormel launched the brand in 1937. So who's buying it?
Hawaiians love the stuff. They mix information technology into Spam fried rice. They place it atop sushi rice are secure the "Spam Masubi" creation with a ring of nori. They fifty-fifty employ it in dumplings.
Chef Lance Fegen of Freedom Kitchen & Oyster Bar in Houston, TX, understands the salty, meaty, unique season of Spam. Fegen's a surfer and, after spending hours out riding waves, he knows that a man can piece of work up a hateful appetite. So he'due south constitute inspiration in the Spam-loving cuisine of Hawaii to create his Hawaiian MacCock burger, which comes adorned with a slice of the pork product.
"To go far perfect every bit an after-surf snack," (or any hard-earned, post-conditioning meal), says Fegen, "Add a slice of grilled pineapple and a big spoonful of sambal paste."
Don't gauge. Don't hate. Make this burger and gustation for yourself.
Hawaiian MacCock
Recipe by Chef Lance Fegen of Liberty Kitchen & Oyster Bar in Houston, TX
What you'll need:
14 oz ground beef
2 ¼-inch thick slices Spam
two slices American cheese
2 slices white Cheddar
ii iceberg lettuce leaves
2 ¼-inch thick slices beefsteak tomatoes
two Tbsp minced white onion
4 slices dill pickles
1 Tbsp butter
two eggs
2 sandwich sized English muffins, divide
Salt and pepper, to gustatory modality
BRC Sauce (recipe below)
How to arrive:
ane. Rut a large pan over medium rut. Add together the Spam slices and sear until well caramelized, 3 to five minutes on each side. Fix aside.
2. Preheat a cast atomic number 26 skillet or grill pan over medium high heat. Shape the ground beefiness into 2 patties virtually 1 inch thick and season both sides with common salt and pepper. Transfer the patties to the skillet or pan and sear until the bottom is well caramelize, about 2 minutes.
3. Equally the burger sears, add the English muffins to the pan, cut side down, and cook until toasted, most 2 minutes. Remove the English muffins from the pan and fix aside.
4. Flip the burgers, add the butter in the same skillet or pan, and crevice in the eggs. Pinnacle each burger with a slice of Spam and a slice each of the two cheeses. Cook until the whites of the eggs have set and the cheese is melted, 3 to 5 minutes.
v. Spread the BRC sauce (recipe beneath) on both faces of the English muffins. For each burger, add 1 Tbsp of minced onion, 2 pickle slices, 1 lettuce leafage, and 1 tomato plant slice. Transfer the burgers to the muffins, top with the fried eggs then shut the burgers. Makes two burgers.
BRC Sauce
What you'll demand:
½ cup chili sauce
½ Tbsp mayonnaise
2 Tbsp grated onion
¼ cup finely minced pickles
1 tsp pickle juice
½ tsp carbohydrate
½ tsp freshly footing black pepper
¾ tsp smoked sea salt
How to make it:
In a medium basin, stir together all the ingredients. The mixture will keep in the fridge for up to a week.
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Source: https://www.menshealth.com/nutrition/a19525525/behold-the-spam-burger/
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