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Listed in: Main Dishes: Hot Dogs & Hamburgers
1-lb ground pork
1 t Smoked paprika
1 t Sweet paprika
1 t Onion powder
1 t Garlic Powder
6 oz Shishito peppers (or Poblano peppers)
1/2 c sour cream
1-2 cloves of garlic, crushed
2 cucumbers
Evoo
Salt & pepper
Hamburger buns
1. Mix smoked paprika, sweet paprika, onion powder & garlic powder. Add to ground pork and season with salt & pepper to taste. Place meat in baggie, seal and refrigerate until ready to cook.
2. Quarter 1 Cucumber lengthwise and medium dice it. Quarter the other Cucumber lengthwise and grate it on the large slide of a box grater; Squeeze liquid from second Cucumber with paper towel or cloth. In a bowl, combine sour cream with as much garlic as you want. Drizzle with evolution and season with salt & pepper.
3. Cut off stems of peppers and discard. Place peppers in bowl and drizzle with evoo, toss to coat. Heat a medium, dry frying pan until hot. Add peppers, along with any oil in the bowl, in a single layer in pan. Blister peppers by cooking them without turning for about 3-4 minutes. Season with salt & pepper and continue to cook 2-3 more minutes until browned and softened. Remove from pan and coursely chop when cool enough to handle. Set aside.
4. Remove pork from refrigerator and divide into 4 patties. In same pan, heat 3 t evolution and cook patties, loosely covered with foil, 3-4 minutes per side until cooked through. Remove, leaving any brown bits in pan.
5. Toast buns in pan, cut side down in reserved oil and brown bits for 1-2 minutes until browned. It pan is too dry, add another teaspoon of oil.
6. Evenly divide Cucumber sauce on the bottom of each bun. Top with pork Burgers. Add peppers on top of burgers and add bun tops.
(Cook's note: This recipe originated from Blue Apron and is a keeper. I made some adjustments and increased amounts from 2 to 4 servings. It will feed more if you turn them into sliders. I have also improved instruction steps. It definitely is a keeper recipe and my husband who doesn't care for cucumber or tomatoes, devoured this meal! The next time I make it, I'm going to try it with either ground turkey or ground chicken. To complete the meal, Serve it with a side of tomato salad: Quarter Heritage tomatoes; place in bowl and season with salt & pepper, coarsely chopped cucumber, chopped mint and drizzle with evoo. Add more salt & pepper to taste. PS - I've also used the cucumber salad recipe for an appetizer dip served with pita chips, and, stuffed in pita bread halves for sandwiches!)
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