TAGS:

Mathew Ramsey, author of the new outrageously named burger cookbook ‘Porn Burger’ has come up with this dirty burger recipe inspired by the Pickleback shot. He says, “If you aren’t already familiar with the Pickleback, you’re only hurting yourself. The concept is simple: a shot of whiskey, followed by a shot of pickle juice. For this burger, I’ve changed the game but kept the rules the same. A shot of whiskey (see Note), followed by a mouthful of fried pickle, spicy cabbage slaw, beer–braised pork cheek, and naughty cheddar–beer sauce.” WOAH!

The-Pickelback

Note: Traditionally Old Crow or Jameson is used for Picklebacks, but feel free to mix it up.

Sauce

Makes about 5 cups

Ingredients:

  • “Boozy cheese sauce” pretty much sums up my game on every first date I’ve ever been on. This crowd–pleaser is super simple—-because of science.
  • 1/2 cup cold beer or wine
  • 13 grams sodium citrate*
  • 6 cups sharp white cheddar, shredded

* You can find this emulsifier online.

Method:

Combine the booze of your choice with the sodium citrate in a small heavy–bottomed saucepan and bring to a simmer. Stir the mixture until the sodium citrate dissolves, then add the shredded cheese. Continue to stir the sauce until the cheese has completely melted, about 2 minutes. Use an immersion blender to obtain a smooth texture. Serve hot, on everything.

 

Beer-Braised Pork Cheeks

• Makes roughly 1 litre

Ingredients:

  • 1/2 cup plain flour
  • 1 teaspoon salt flakes, plus more
    for seasoning
  • 1 teaspoon black pepper, plus more for seasoning
  • 900 g pork cheek
  • 2 tablespoons extra–virgin olive oil
  • 1/2 red onion, quartered
  • 2 stalks celery, roughly chopped
  • 2 or 3 cloves garlic, smashed
  • 4 guajillo chiles*
  • 2 cups pork stock
  • A can of IPA beer
  • x1 teaspoon juniper berries*
  • black peppercorns (1 teaspoon)
  • 1/2 orange, quartered
  • 1 bay leaf
  • 8 sprigs coriander
  • 6 sprigs thyme

* Available at your local grocery store
or online.

Method:

  1. Preheat the oven to 150˚C.
  2. Combine the flour, salt, and black pepper in a small bowl. Remove any remaining silver skin from each of the cheeks, and lightly dredge the cheeks in the flour mixture.
  3. Preheat a large cast-iron or heavy–bottomed pot over high heat with 1 tablespoon of the olive oil. Sear each side of the cheeks in the pot. Once browned, set aside and allow the meat to rest. You can do this in batches, if need be.
  4. In the same pot, heat the remaining tablespoon of olive oil over medium heat. Add the onion and celery and sauté. Season with a pinch of salt and pepper. Once the onion begins to soften, add the garlic and chiles, stirring as needed. Continue to cook until the garlic is fragrant. Add the pork stock, beer, juniper berries, peppercorns, orange quarters, bay leaf, coriander, and thyme. You can add more beer (or water) to makes sure the pork cheeks are fully submerged. Bring
    everything to a boil and cover the pot with foil. Put the pot in the oven and braise until the cheeks are incredibly tender and falling apart, 3 to 4 hours.
  5. When they’re finished braising, remove the cheeks from the liquid, allowing them to cool slightly. Once you can safely handle the cheeks with your hands, shred them using your fingers, and place in a bowl with a little bit of the braising broth. This will keep the meat nice and succulent.

Double–Fried Pickle “Patties”

• Makes 4 patties

Ingredients:

  • 6 dill pickle spears, halved and drained on paper towels
  • 11/2 cups plain flour
  • 1 teaspoon salt flakes, plus more
    for seasoning
  • Black pepper
  • 1 tsp black pepper
  • polenta (around 1 cup)
  • baking powder (1 tablespoon)
  • ground cumin (x1 teaspoon)
  • 1/2 teaspoon cayenne pepper
  • 1 large egg, lightly beaten
  • One 350 ml can of IPA-style beer
  • Canola oil, for deep–frying

Method:

  1. To make a pickle “patty,” skewer 3 spear halves with two toothpicks (one from the left and one from the right). To make the patty nice and compact, the two outside pickles should be facing up and the middle one facing down. Repeat until you’re out of spears.
  2. Drain the patties on paper towels (the last thing you want is hot oil splattering in your face as you deep–fry these puppies).
  3. In a deep fryer or a deep heavy-bottomed pan with at least 5 cm of oil, preheat your fry oil to 190˚C. (It’s important to keep the oil hot or your pickles will get mushy.)
  4. Set up a dredging station: Combine ½ cup of the flour, 1 teaspoon salt, and teaspoon black pepper in a small bowl. In a second bowl, combine the remaining 1 cup flour and the polenta, baking powder, cumin, cayenne, egg, and beer. Whisk the batter until all of the ingredients are fully incorporated.
  5. Dredge the pickle patties in the flour mixture and then fully submerge in the beer batter. Carefully place the patties in the hot oil and fry until golden brown. Use tongs to gently handle the patties, because they’re a little fragile. Drain the pickle patties on paper towels and allow them to cool and crisp for about a minute.
  6. Using the tongs again, take the fried pickle patties and once again submerge them in the beer batter and then the hot oil. Once fried to a golden crisp, remove them from the oil and drain on paper towels. Allow your fried pickles to cool before serving. In addition you can season with a sprinkle of salt.

Red Cabbage Slaw

Makes about 4 cups

Ingredients:

  • 1 tablespoon sesame seeds
  • 1/2 teaspoon caraway seeds
  • 4 cups shredded red cabbage (about ½ cabbage)
  • 1 jalapeño, seeded and finely chopped
  • 1/2 red onion, diced
  • 2 tablespoons chopped fresh coriander
  • 1/4 cup lime juice (about 2 limes, juiced)
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Sriracha sauce
  • 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon sesame oil
  • Salt flakes and black pepper

Method:

  1. First of all warm a small heavy–bottomed pan over medium heat and toast the sesame and caraway seeds, shaking the pan occasionally, until the seeds darken slightly and become fragrant. Remove the seeds from the heat, because they will quickly burn.
  2. In addition, toss together the cabbage, jalapeño, onion, coriander, sesame seeds, caraway seeds, lime juice, vinegar, Sriracha, olive oil, sesame oil, and salt and pepper to taste in a large bowl. Finally, Allow the flavors to meld in the refrigerator for at least 1 hour before serving. Store airtight in the refrigerator for up to 1 week.
Credit: Pornburger by Mathew Ramsey (Murdoch Books, £16.99). Photography by Mathew Ramsey

Discover more mouth-watering recipes…