Servings:
Serves 4 Servings
Ingredients
- 24 ounce ground pork (70/30 blend)
- 1 tablespoon garlic salt
- 2 teaspoon dried oregano (preferably mexican)
- 1 teaspoon crushed red pepper flakes
- 2 tablespoon canola oil
- 1 tablespoon unsalted butter
- 1 cup crispy fried shallots
- 4 slice cooked double smoked bacon, cut into 8 pieces
- 1 cup roasted and peeled new mexican hatch chiles, cut into 1/4" strips
- 1 teaspoon garlic salt
- 1 teaspoon lemon juice, freshly squeezed
- 1 teaspoon black pepper, freshly ground
- 1/4 cup cilantro leaves
- 2 tablespoon light olive oil
- 4 slice jack cheese
- 4 slice potato rolls
Preparation
Baking Directions:
Divide ground pork into 4 patties and flatten to 1/4" thick.
Season both sides with garlic salt, dried oregano and pepper flakes.
Heat griddle on top of high direct grill and coat with oil and place seasoned patties on flip after 5 minutes add butter to griddle.
Cook other side for an additional 5 minutes.
Transfer to grill and place bacon, seasoned green chiles on top, followed by crisp shallots and cheese.
cover lid for 1 minute.
Place on toasted potato roll.