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My Sirloin and Pork Burger with Blue Cheese Slaw and Charred Corn has a flavor combination that works so well, you would think I spent weeks developing it. But, I didn’t. This burger was a pig and cow combo, seasoned lightly, nestled on a bed of bacon, topped with bleu cheese slaw (!!) and charred shoepeg corn. The mixture of beef and pork made for a unique taste, and the charred corn added a smoky,...
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Combine the ground sirloin and pork with Moore's Marinade and garlic powder. Form the mixture into burger patties.
Mix the shredded slaw mix with blue cheese, mayo, whole milk, and cayenne. Refrigerate until ready to use.
Melt salted butter in a small pan over medium-high heat. Add the drained shoepeg corn and salt, stirring to combine.
Continue stirring every few minutes until the corn is charred to your liking.
Place cooked bacon on the bottom bun, followed by a burger patty.
Top the patty with blue cheese slaw and charred corn. Add the top bun and serve.
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Char the corn after cooking the burgers in the same pan to infuse it with the rich flavors of the burger juices.
Feel free to char the corn more heavily if you prefer a smokier taste.
Can I use pre-ground meat instead of grinding it myself?
Yes, you can use pre-ground sirloin and pork if you prefer. However, grinding the meat yourself allows for better control over texture and freshness.
What is shoepeg corn, and can I substitute it?
Shoepeg corn is a sweeter variety of corn with small kernels. You can substitute it with regular canned corn if shoepeg corn is unavailable.
Can I make the blue cheese slaw ahead of time?
Yes, the blue cheese slaw can be made ahead and stored in the refrigerator for up to 24 hours.
What can I use instead of Moore's Marinade?
You can substitute Moore's Marinade with any similar marinade or a mix of soy sauce, Worcestershire sauce, and a touch of vinegar.
Can I grill the burgers instead of pan-frying them?
Absolutely! Grilling the burgers will add a smoky flavor and works perfectly for this recipe.
