Pork Smashburger Recipe

Paradise Pork Smash Burger with Sriracha Roasted Garlic Aioli

Makes 4 servings

2 tablespoons sriracha or other hot sauce

1 cup mayonnaise or Miracle Whip

2 heads roasted garlic

1 (1-pound) package Fantasma's Finest Smoked Pepper Bacon

1 (1-pound) package Fantasma's Finest Ground Pork Patties (4 patties) or chub

Slices of Hemme Applewood Smoked Cheddar

8 sourdough bread slices

Arugula

Preheat oven to 350° F. Cut top from heads of garlic, place into tin foil sheet, drizzle olive oil over exposed garlic, fold over tin foil, roast for 30 minutes.

 In a small bowl, combine mayo, sriracha, and roasted garlic and mix well; place in refrigerator.

Increase oven temperature to 400° F. Place racks on a rimmed baking sheet and lay out bacon. Bake bacon in oven for 15-20 minutes, depending on your desired doneness. Drain grease and set bacon to drain on paper towels.

Preheat skillet or flat griddle to medium-high heat. Season pork patty lightly with salt and pepper both sides. Place pork patty on skillet/griddle and smash meat out with heavy metal spatula. You want patty to be thin, but not thicker than ¼-inch thick. Cook on each side for 1-3 minutes until the patty reaches a minimum of 145° F. on a meat thermometer. When flipped to second side, place cheese on top and allow to melt while burger finishes cooking.

Butter one side of 2 slices of sourdough bread and place on griddle and toast to desired doneness. Spread aioli on unbuttered side of both pieces of bread.

Place arugula once slice of bread. Add cheesed burger patty and 3 strips of bacon strategically over the top. Spread mayo on second slice of bread and place second slice of bread on top. Cut sandwich in half and eat. Call to thank us later! 😀