Straight Up Burger with Pig Patty & Donkey Sauce

Smoky.Ribs's picture

Jun. 09, 2014

Here is a burger recipe that was invented and sold at the "Guy's Burger Joints", on the Carnival Cruise Ships, and I'm here to tell you, that I thought I have had good burgers until I made these! What a fantastic burger recipe this is! The Mojoe Griddle worked beautifully on creating these wonderful burgers, and even though all the processes that you have to do in advance is a little time consuming, the end result is very much worth the extra effort! Give these a try, and let me know what you think.


For donkey sauce
Garlic 1 , roasted
Extra virgin olive oil 1 Teaspoon
Sea salt To Taste
Black pepper To Taste
Mayonnaise 1 Cup (16 tbs)
Yellow mustard 1 Teaspoon
Worcestershire sauce 4 Dash
For pig patty
Applewood smoked bacon 12 Ounce
Water 2 Cup (32 tbs)
Vegetable oil 3 Tablespoon
For cheese patties
80% lean ground chuck 1 Pound
Black pepper To Taste
Salt 1/4 Teaspoon
American cheese slice 3
Chicken stock 3 Tablespoon , mixed with 2 tablespoon water
For mornay sauce
Unsalted butter 3 , broken
All purpose flour 3 Tablespoon
Warm milk 1 Cup (16 tbs) (or more as needed to reach deired consistency)
Sea salt To Taste
Nutmeg 1 Pinch
Cheddar cheese slice 3 , broken
Other ingredients
Unsalted butter 2 Tablespoon
Burger buns 4 , split
Dill pickles 1 , sliced thinly lengthwise
Tomato slices 8
Shredded lettuce 4 Ounce
Sliced onion 6 Ounce



1. Preheat the oven to 375 F and prepare the grill with Mojoe Girdle.

2. Mix salt and pepper to ground chuck and roll ground meat into baseball size balls and keep them aside.



For Donkey Sauce

3. Chop off the end of the garlic and expose the cloves. Place the garlic on an aluminium sheet and drizzle extra virgin olive oil over it. Season with salt and pepper.

4. Wrap the foil around the garlic and place it in the oven. Roast for 1 hour 15 minutes. Squeeze out the contents of the garlic while it is still warm and set it aside.

5. In a bowl, mix together mayonnaise, yellow mustard, worcestershire sauce, salt and pepper together. Add roasted garlic pulp and mix it all together.


For Mornay Sauce

6. In a vessel, heat unsalted butter. Add all purpose flour and whisk it all together. Make sure it does not change color.

7. Add warm milk in the vessel, stirring constantly such that everything is well incorporated. Season with sea salt and nutmeg. Keep stirring to avoid lump formation.

8. Add cheese slices and melt everything in. Pour in more milk until the sauce reaches a desired consistency. Set it aside.


For Pig patty

9. Separate bacon and put it in a pot of water. Bring water to a boil. Let the bacon simmer for 1 1/2 hours such that the bacon is tender and is almost falling apart.

10. Drain off the water and form patties out of the bacon.

11. Clean the mojoe griddle with salt and oil.

12. Heat up some vegetable oil and place the pig patty over the griddle, cook them on both sides.


For Cheese Patties

13. Place the ground meat balls on the griddle, press it with a bacon press to 1/3 inch thickness and grill them on both sides.

14. Spread Mornay sauce over the patties, layer with american cheese slice. Drizzle some chicken stock mixed with water over the griddle, cover and let steam form. Cook the patties under the lid until the cheese melts.



15. Toast bottom side of burgers in unsalted butter

16. Spread some donkey sauce over both top and bottom burger halves. Place pickle slices, cheese patty, pig patty, onion slices, a couple of tomato slices and some shredded lettuce. Place the top on to make the burger.



17. Arrange the burgers on a serving dish and serve.



Recipe Summary

Difficulty Level: Medium
Cook Time: 120 Minutes
Ready In: 120 Minutes
Servings: 4