OK! Magazine USA – August 05, 2019

44 AUGUST 5, 2019 OK!

CELEB COOKBOOK

1. Marinate the pork belly: Combine garlic, red
   pepper flakes, soy sauce, honey and ketchup in a
   food processor. Transfer to a plastic zip-top bag
   with the pork belly and marinate in the
   refrigerator for at least 2 hours, or preferably
   overnight.


2. When you’re ready to cook the burgers:
   Remove the pork belly from the marinade and
   discard the marinade. Wash the pork belly and
   pat it dry thoroughly. Cut it into slices of roughly
   1⁄4-inch thickness (about 12 slices).
   Set aside.
   3.Heat a charcoal grill or gas grill to
   medium-high heat.
   4.Line a large dinner plate with plastic wrap. In a
   medium-size bowl, combine the ground beef
   with the mustard and the rub, gently kneading
   and taking care not to overhandle the meat.
   Shape into four patties of equal size and
   thickness. Season the burgers generously with
   salt and pepper and transfer them to the
   prepared plate. Set aside.
   5.Brush both sides of the burger buns with the
   melted butter and set aside.
   6.Grill the burgers directly on the grill for 7 to 8
   minutes, turning once, for medium-rare. Move
   the burgers away from the heat to rest on a
   warm (but definitely not hot) part of the grill. Top
   each burger with a slice of cheese. Grill the cut
   side of the buns for about 1 minute, until toasted.


3. Use tongs to transfer the pork belly slices onto
   a hot grill and cook for about 2 minutes. Flip and
   repeat until the slices are done to your liking; I
   like them crispy. Transfer to a paper-towel-
   lined plate when cooked to desired doneness.
   8.Brush the tops and bottoms of the buns with
   the hickory sauce.


4. Slide the cheeseburgers onto the buns and
   top each with lettuce, tomatoes and three slices
   of the reserved pork belly. Serve the burgers
   immediately.

Directions

BRUNCH BURGER

WITH PORK BELLY

SERVES: 4

TOTAL TIME:

2 HRS, 35 MINS

SKILL LEVEL

For the pork belly:

• 2 whole garlic cloves


• 1 tsp red pepper flakes


• 2 tbsp soy sauce


• 2 tbsp honey


• 2 tbsp ketchup


• 1 8-oz piece of pork belly
  For the burgers:


• 1 1/2 lb ground beef


• 2 tsp Dijon mustard


• 1 tsp Jack’s Old South Original Rub (or your
  favorite BBQ rub)


• Kosher salt, to taste


• Freshly ground black pepper, to taste


• 4 burger buns, split


• 2 tbsp unsalted butter, melted


• 4 slices sharp cheddar cheese


• 3 tbsp Jack’s Old South Hickory Sauce
  (or your favorite hickory sauce)


• Lettuce and tomato, for garnish

Ingredients

BBQ&A

with Myron

Mixon: Everything

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