Ingredients

The following ingredients have 4 Servings
  • 12 ounces ground pork
  • 2 tablespoons olive oil
  • 1 serrano pepper (chopped)
  • 1 ghost pepper (chopped (or use ghost pepper powder))
  • 1 small white onion (chopped)
  • 3 cloves garlic (chopped)
  • 1 teaspoon chili powder – or try a nice Cajun or Creole seasoning blend
  • ¼ cup panko
  • 2-3 ounces cheese curds
  • Roasted jalapeno peppers (sliced – for serving)
  • 2 toasted onion rolls for serving
  • 1 egg yolk
  • 2 tablespoons spicy mustard
  • ½ teaspoon ghost pepper powder
  • 2 tablespoons lemon juice
  • Dash of salt
  • ⅓ cup olive oil
  • 2 tablespoons chopped parsley

Instruction

  • Get your aioli going first by adding egg yolk, mustard, ghost pepper powder, lemon juice and salt to a mixing bowl. Whisk to combine.
  • Drizzle in olive oil while whisking vigorously, until the mixture emulsifies and forms a thick mayo. Stir in parsley and refrigerate until ready to use.
  • For the burgers, add ground pork to a mixing bowl.
  • Heat a pan to medium heat and olive oil. Add peppers and onion and cook about 6 minutes to soften, stirring.
  • Add garlic and cook another minute until you can smell that beautiful garlic.
  • Remove from heat, cool, and add mixture to the pork.
  • Add panko and hand mix, but do not over mix or it might become mealy. Form into 2 patties.
  • Bring your pan back to medium heat and cook 5-6 minutes per side, or until the burgers are cooked through.
  • Heat oven to 400 degrees.
  • Top the burgers with cheese curds and bake until the cheese is nicely melted, about 10 minutes.
  • Top with roasted jalapeno slices and your Ghost Pepper-Mustard Aioli. Serve!