HF Nacho Pork Burger

If you thought nachos couldn’t get any more customizable, think again. This week, our chefs have swapped out the typical tortilla chips for… drumroll please… PORK BURGERS (yes, you read that right!). You’ll cover patties in a gooey cheese sauce, and top them with crispy fried onions and roasted jalapeño. Sweet potato wedges and extra cheese sauce on the side complete the meal. Get ready: there’s no way this is NACHO-favorite dinner.

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Step 1

Add 2 lbs ground pork, 1 egg, and 1 tbsp seasonings. Form into hamburgers and place in freezer on cookie sheet. Start Sous Vide to 140 degrees. When burgers are solid firm, place in plastic bags and put in Sous vide for 1 hour.

Step 2

Slice jalapeño crosswise into ¼-inch-thick rounds. TIP: Remove ribs and seeds for less heat.

Step 3

Melt 1/4 cup butter in saucepan, add 1/4 flour. Stir. Add 1 cup milk and simmer until thickened. Add 1 tsp chicken stock concentrate and shredded cheddar cheese. Melt all together

Step 4

Take burgers out of sous vide and sear on cast iron pan.

Step 5

Toast buns, place burgers on buns. Add cheese sauce, jalapeños, and crispy fries.