Pork Loin Burger with Mike’s Hot Honey Sauce

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

  1. Cut loin into 6 filets for 2 burgers. 
  2. Place panko, flour, and eggs in three separate medium-sized bowls. Whisk the rub into the flour mixture. 
  3. Going in rounds, take one filet and first coat with flour, then egg, then panko. Repeat with the remaining filets.
  4. 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. 
  5. 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.
  6. Toast hamburger buns in a sauté pan and place cheese on the inside cut of one side of the buns until melted. 
  7. 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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