Thank you, Koren Ramos, for this recipe! This burger was a runner up in the Art of the Burger social media contest. Tocino is sweet, cured pork popular in the Philippines, Cuba, and Puerto Rico. This style of burger was crafted by Filipino chefs, and skyrocketed in popularity after being featured at the Food & Wine Classic in 2022 for its amazing innovation. Koren has brought this trendy burger to your table—with a yummy breakfast spin! Tip: try it on an Ube bun!
1 lb (450 g) ground pork
1⁄2 cup brown sugar
1 tbsp rice vinegar
1⁄2 tbsp soy sauce
Sea salt & black pepper, to taste
1⁄4 cup light mayonnaise
1 tbsp oil + more for brushing
4 burger buns
Topping (optional): sriracha
- In a large bowl, combine pork, brown sugar, garlic, vinegar, soy sauce, salt, and pepper. Let stand at least 30 min.
- Preheat grill to medium-high heat. Lightly brush with oil to prevent sticking.
- Using 3-in-1 Burger Press, form pork mixture into 4 patties.
- Grill patties, with lid closed, 4–5 min per side, or until cooked.
- Meanwhile, in a small bowl, whisk seasoning with mayonnaise; let stand 10 min.
- Heat oil in Sauté Pan over medium-high heat. Fry eggs until done to your liking. Shake on topper.
- Split and toast buns, if desired. Spread aioli on top and bottom buns. Place patties on bottom buns; top with egg and sriracha, if desired.