Stay updated with breaking news from Meat illustrated. Get real-time updates on events, politics, business, and more. Visit us for reliable news and exclusive interviews.
Article content 4 teaspoons (20 mL) olive oil 2 garlic cloves, sliced thin 8 ounces (250 g / 1 1/2 cups) rapini, kale or spinach, chopped 1 teaspoon (5 mL) salt Pinch red pepper flakes 4 hamburger buns, toasted Sauce: In a bowl, combine the mayonnaise, lemon zest and garlic. Refrigerate for at least 15 minutes, or store in the refrigerator, covered, for up to three days. Burgers: In a large bowl, mash together the bread, shallot, milk, soy sauce, fennel, rosemary and pepper, to make a paste. Crumble pork into the bowl and gently combine it with the bread mixture. Divide into four equal portions, shaping each into a patty about 3/4 inch (2 cm) thick, then press the centre of each patty to make a small hollow. ....
Article content 4 teaspoons (20 mL) olive oil 2 garlic cloves, sliced thin 8 ounces (250 g / 1 1/2 cups) rapini, kale or spinach, chopped 1 teaspoon (5 mL) salt Pinch red pepper flakes 4 hamburger buns, toasted Sauce: In a bowl, combine the mayonnaise, lemon zest and garlic. Refrigerate for at least 15 minutes, or store in the refrigerator, covered, for up to three days. Burgers: In a large bowl, mash together the bread, shallot, milk, soy sauce, fennel, rosemary and pepper, to make a paste. Crumble pork into the bowl and gently combine it with the bread mixture. Divide into four equal portions, shaping each into a patty about 3/4 inch (2 cm) thick, then press the centre of each patty to make a small hollow. ....