{"id":89,"date":"2016-05-02T18:55:15","date_gmt":"2016-05-02T23:55:15","guid":{"rendered":"http:\/\/food-fedulov-com.intersog.com\/?p=89"},"modified":"2016-05-03T12:16:50","modified_gmt":"2016-05-03T17:16:50","slug":"fifty-fifty-burgers","status":"publish","type":"post","link":"http:\/\/food.fedulov.com\/index.php\/2016\/05\/02\/fifty-fifty-burgers\/","title":{"rendered":"Fifty-Fifty Burgers"},"content":{"rendered":"

This recipe made it’s way into our recipe book after a visit to a local burger joint where on the menu they had the 50\/50 burgers with equal parts bacon and sirloin. Our recipe is definitely less salty because we use fresh pork belly instead of cured or smoked bacon. But don’t fret, It comes out just as juicy and with the nice sear pattern that can only be had by having a proper pork fat in your burgers. Now, I understand that it might not be as “healthy” but I view it as long as it doesn’t have sugar it is good for you. The recipe is super simple, equal parts top sirloin and fresh pork belly plus onions (or shallots) and salt and pepper. We usually get meat from our local Costco, it’s fresh and of good quality.<\/p>\n

Ingredients:<\/p>\n