JUICIEST BURGER RECIPE RECIPES

Steps:

• Prepare the cheese, onion, and parsley. Prepare the following, transferring to a large bowl: Grate 1/2 ounce Parmesan cheese on the small holes of a box grater until you have lightly packed 1/4 cup. Grate 1/4 medium red onion on the large holes of a box grater until you have 2 tablespoons. Finely chop 1/4 cup fresh parsley leaves.
• Mix the panade. Add 3/4 cup bread crumbs, 1/4 cup mayonnaise, 2 tablespoons Dijon mustard, 1/2 teaspoon garlic powder, and 1/4 teaspoon black pepper, then mix with a silicone spatula until combined.
• Mix in the chicken by hand. Add 1 pound ground chicken and use your fingertips to gently combine. Do not overmix.
• Form into patties. Divide the mixture into 4 (6-ounce) portions. Form each into a patty that’s about 3/4-inch thick and 4-inches wide. Place on a plate or baking sheet.
• Chill the patties. Cover the patties with plastic wrap and refrigerate for at least 1 hour and up to 1 day.
• Season the patties. Season the top of the patties with 1/4 teaspoon of the kosher salt.
• Cook the chicken burger patties. Heat 1 tablespoon vegetable oil in a large cast iron skillet or nonstick pan over medium heat until shimmering. Add the burgers salt side down (cook in 2 batches if needed so as not to crowd the pan). Season with the remaining 1/4 teaspoon kosher salt and cook undisturbed until a golden-brown crust forms on the bottom, about 6 minutes.
• Flip the burgers. Flip the burgers with a thin, flat spatula.
• Top with cheese and finish cooking. Top each burger with 1 slice of cheese, if desired. Cook until the burgers are cooked through and register an internal temperature of 160°F, 5 to 6 minutes more.
• Assemble the burgers. Assemble the burgers on hamburger buns with desired toppings such as lettuce leaves, sliced tomato, mashed or sliced avocado, and thinly sliced red onion.

Steps:

• Rub the pork with salt and pepper, and then set aside while you prepare the remaining ingredients. (See notes below if you plan to sear the pork first).
• Heat oil in a wide skillet over medium heat. Add the onions and garlic then cook, occasionally stirring, until they are sweet and browned around the edges. Stir in the tomato paste, chili powder, and cumin. Cook, stirring until the tomato paste turns from bright red to orange in color; about 3 minutes. Add the water, apple cider vinegar, and fish sauce and cook for about 1 minute, scraping up the browned bits on the bottom of the pan.
• Rest the seasoned pork in the bottom of a slow cooker then pour the onion and spice mixture on top. Wiggle the pork around the bottom of the slow cooker so that some of the onion and spice mixture slides underneath. Cover with lid and cook until the pork can be easily shredded; LOW for 6 to 8 hours or HIGH for 4 to 6.
• Turn off the slow cooker and transfer the pork to a cutting board. If the pork has a bone in it, remove and discard it. Use two forks to shred the meat, discarding any connective tissue, and large clumps of fat.
• Remove the cooking liquid and skim most of the fat from its surface. Discard the fat then set the cooking liquid aside.
• If using barbecue sauce, add it to the slow cooker and stir in the shredded pork. For even more flavor, add back some of the reserved cooking liquid. If you’re not using barbecue sauce, add the shredded pork and the cooking liquid back to the slow cooker. Taste and season with salt, additional vinegar, or hot sauce as needed.