Pork Loin Burger with Mike’s Hot Honey Sauce
September 13, 2022 •
Cooking

Sweet and spicy is the name of the game here. Fry up Ibérico pork loin cutlets, slather them in hot-honey Mambo butter sauce, and sandwich them between cheesy, toasted buns.
Ingredients
- 1 15-22 oz. Campo Grande Ibérico Loin Roast
- 4 oz Panko breadcrumbs
- ½ cup flour
- 2 eggs, whisked
- 2 Tablespoons of your favorite red meat rub
- Extra-virgin olive oil
- 4 Tablespoons Capital City Mambo Sauce
- 2 Tablespoons Mike’s Hot Honey Sauce
- 1 Tablespoon butter
- 2 hamburger buns
- 2 slices of sharp cheddar cheese
- 1 Tablespoon mayonnaise
- Pickles
Preparation
- Cut loin into 6 filets for 2 burgers.
- Place panko, flour, and eggs in three separate medium-sized bowls. Whisk the rub into the flour mixture.
- Going in rounds, take one filet and first coat with flour, then egg, then panko. Repeat with the remaining filets.
- Heat a few glugs of olive oil in a large sauté pan over medium heat. Fry filets about 2 minutes on each side until golden brown and cooked through.
- To make the sauce, heat Mambo sauce, butter, and hot honey in a small saucepan on low heat. Cook until combined and warmed. Dip breaded filets into the sauce to coat.
- Toast hamburger buns in a sauté pan and place cheese on the inside cut of one side of the buns until melted.
- To build the burgers, spread mayonnaise on the non-cheesy half of the bun and add pickles and pork loin. Top with the other half of the bun and enjoy.
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