Ingredients
- 1 Original Flavour Pork Boneless Loin Filet duBreton
- 30 mL (2 tbsp.) of butter
- 1 onion, thinly sliced
- 227 g (8 oz.) of sliced white mushrooms
- 80 mL (1/3 c.) of red beer
- 12 mini-burger buns
- 150 g (5 oz.) of old cheddar, sliced
- 30 mL (2 tbsp.) of mayonnaise
- 30 mL (2 tbsp.) of barbecue sauce
- About 250 mL (1 c.) of baby kale
Preparations
- Cook the loin filets according to the package directions. Let stand for at least 5 minutes before slicing.
- In a pot, heat 15 mL (1 tbsp.) of butter over medium heat and cook the onion for 10 minutes until caramelized.
- In a pan over high heat, melt the butter and sauté the mushrooms. Season to taste.
- Pour 60 mL (¼ c.) of beer over the mushrooms and the remainder over the onions. Cook until the liquid evaporates.
- Preheat oven to 350°F (180°C).
- Slice open the buns and arrange on a baking sheet.
- Garnish the bottom halves with cheese. Heat the buns in the oven for 5 minutes or until the cheese has melted.
- Meanwhile, combine the mayonnaise and barbecue sauce.
- Garnish the buns with sliced pork, sautéed mushrooms, caramelized onions and kale.
- Brush the top halves of the buns with the mayo and barbecue sauce mixture, close the burgers and serve.
Cooking on barbecue:
- Preheat barbecue to medium-high heat.
- Cook the loin filets for 15 to 17 minutes.
- The onions and mushrooms can be cooked on the grill in a cast iron pan or aluminum plate.
- Lower the heat to minimum before heating the buns.
