Smoked Pancake Pork Burger
Rated 5.0 stars by 1 users
Food:
Pork
Serves:
1
Prep Time:
10 min
Cook Time:
20 min
A throwback recipe from our Chef Matt Basile's restaurant days with a bit of an Alchemy twist: the Smoked Pancake Pork Burger. Once a popular brunch dish at Chef Matt's Toronto-based restaurant Bar Lisa Marie, he's whipping it up from start to finish on the Alchemy. Made with four smoked and smashed pork patties, American cheese, smoked Canadian maple syrup, special sauce and the most perfect buttermilk pancakes, you'll want to make this for any meal of the day, not just brunch!
By:Chef Matt Basile
Ingredients
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1 cup pancake mix
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1 egg
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½ -1 cup buttermilk
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1 lb ground pork
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1 tbsp salt
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1 tbsp garlic powder
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1 tsp black pepper
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1 tbsp nutmeg
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4 slices American Cheese
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1 tomato
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¼ iceberg lettuce
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½ small white onion
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14-15 bread and butter pickle rounds, divided
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3 tbsp mayo
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2 tbsp French dressing
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1-2 tbsp butter
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½ cup maple syrup
Instructions
Set smoker to 200F.
Separate the ground pork into four balls of equal size. Place on a metal tray. In a small cast iron pan, add in the maple syrup and butter. Place both in the smoker. Let the pork smoke for only six minutes. The maple syrup can smoke for about 10-15 minutes.
Once you remove the pork from the smoker, place in the fridge for about 10-15 minutes to firm up.
Finely chop the onion. Finely chop about 7-8 pickle rounds, reserving the rest for building your burger. Place in a bowl and add the mayo and French dressing, mix and set aside.
To make the pancakes, add the pancake batter and one egg to a bowl, slowly whisk in the buttermilk, continue to mix until there are no clumps.
In a small bowl, mix the salt, garlic powder, black pepper and nutmeg.
Thinly slice your tomato and shred the lettuce.
Take the pork out of the fridge and season on both sides with the spice mixture.
Make your pancakes by ladling the better onto the flattop, about one full ladle per pancake. Make three small pancakes. Allow to cook and once bubbles start to form on the surface, flip and allow to cook another 1-2 minutes to cook through. Remove from the flattop.
Take the maple syrup out of the smoker and mix.
While the pancakes are cooking, place the pork on the flattop and let them cook about 30-60 seconds and then smash with a heavy metal spatula, allow to cook 1-2 minutes and flip. Add a piece of American cheese onto each patty and allow to cook through and the cheese to melt.
To build, place a pancake on your plate, spread on a spoonful of special sauce, place two slices of tomato, three pickle rounds and small handful of shredded lettuce. Stack the smoked pork burgers one on top of each other and place on the lettuce. Place a pancake on top and repeat: special sauce, two slices of tomato and three pickle rounds. Stack the other two smoked pork burgers and place on top of the pickles, top with a small handful of shredded lettuce and then close the third pancake. Skewer with a metal or wooden skewer to keep it together. Drizzle with the maple syrup. Serve with a small side of maple syrup for dipping if needed.