Kuma’s Agenda of Swine Burger
June is Burger Extravaganza Month here at Foodo.
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~ Mary ~
It’s tough here in Chicago when you can’t find pretzel buns anywhere. Pretzel hoagie buns, sure, but no buns. I had Kuma’s on my mind and really was itching to make their October Burger of the Month.. So itchy that I was resorting to make my own damn buns.
Because a Kuma burger isn’t a Kuma burger without ’em! I had everything lined up and ready to go, then in pops John, back from a jaunt to the suburbs that included a trip to LaBriola Bakery. He jovially tosses the buns on the counter and cries “Voila, PRETZEL BUNS!!!!! “.
Kuma’s Agenda of Swine
You can make your own by braising it for about three hours in the oven at around 250. I made this in advance and froze it until I needed it. You’ll want to cut it into 1″ slabs and heat it up on the grill. I had a 2 pound slab and had a lot left over.
Saute’ until nice and brown:
4 Cups sliced Onions
2-3 Tbsp Butter
Dash Kosher Salt
In small sauce pan, over medium heat, simmer until hot:
4 Tbsp Honey
3 Tbsp Lime Juice
5 Tbsp Chipotle Sauce from a can
1/4 Cup Butter
Pinch of Kosher Salt
Make into 4-6 patties and grill to liking.
2 Pounds 80/20 Ground Chuck (80% Lean 20% Fat)
Season with Salt & Pepper on the grill
Use a high quality, strong bun
Place on burger
Top with Carmelized Onions, Pork Belly and douse generously with Chipotle Glaze