Chesapeake Slider with Chili Salsa and Pickled Veggies

This recipe comes from local chef and SFDC board member, Mark Haskell, developed for the Chesapeake Bay Foundation Burgers and Brews for the Bay event.

Ingredients

Mini Buns

Pickled Chilies

Pickled Okra

MEAT:

3 pounds beef chuck roast or similar (10-15% fat), cut into cubes

1/2 pound smoked bacon

1 pound fresh picnic or boston butt roast, skinned (10-15% fat), cut into cubes

1 cup, onion & garlic, sliced, sauteed in oil/lard/butter until soft

3 TBSP dried red pepper pimenton/paprika

1/2 cup chopped fresh herbs: oregano, thyme, marjoram

2 TBSP Salt

2 TBSP black Pepper

1 TBSP cumin, toasted & ground

Chili Chow Salsa:

onion, diced

fresh chiles, diced

pickled Chesapeake Fish Chiles & liquid, diced

fresh tomato, diced

fresh mint & cilantro leaves, chopped

salt & pepper, to taste

a little sugar or honey, to taste

Directions

MEAT:

Put the meats & sauteed onion/garlic through a meat grinder, first through the large grinder, then a second time through the small grinder.

Mix in the other ingredients, mixing well so all the seasonings are evenly distributed.

Cook a small piece to test the seasoning, add whatever you want, to taste.

Refrigerate the seasoned mixture for 6 hours or overnight so flavors can come together.

SALSA:

Mix together and season to taste use pickling liquid and water (or tomato water if you've got it) to hydrate. (Proportions are your choice for the spice level.)

PUT IT ALL TOGETHER AND DEVOUR