My Sirloin and Pork Burger with Blue Cheese Slaw and Charred Corn has a flavor combination that works so well, you would think I spent weeks developing it.

But, I didn’t.

I think this is one of those that woke me up in the middle of the night to do the it’s fucking dark in here where’s my asshole phone reach until I see it and snatch it up.

How this usually goes: I wake up mid-snore and started entertaining the thoughts that are in my head that are usually flavor combos, “tasting” something in my mind that I absolutely have to make. So, this time –

It was a burger.

This burger was a pig and cow combo, seasoned just lightly. It’s nestled on a bed of bacon, and topped with bleu cheese slaw (!!) and charred shoepeg corn.

Absolutely no shit.

I woke up and thought about the concept, texted myself something probably so autocorrected and fucked up I had to decode it to understand it.

But I did, and it was exactly what I “tasted” in my sleep. < — This is a thing.

Don’t even pretend that you didn’t welcome another burger recipe.

Errybody loves burgers.

Especially me.

This one is special to me because I ground the meat myself – I used both top sirloin and pork tenderloin. They’re both pretty damn lean, but it still made for a fantastic burger.

Of course, the complexity of the burger contributed to that, but the mixture of beef and pork made for a unique taste in the burger itself.

I also added some bacon on the bottom (it didn’t need it but I wanted it), which added another layer of beautiful.

Sirloin and Pork Burger

The charred corn is an unexpected and fantastic addition to this burger. It’s a little smoky, a little crispy and sweet, but not overwhelming.

I’m not the biggest corn fan, but for some reason I love shoepeg corn. It’s natural sweetness is perfect in pico’s and salsas for balancing the spice.

For reference purposes, I didn’t char the hell out of my corn, but feel free to.

I kinda seared it a little.

Pro-Tip

Char your corn after making the burgers, and in the same pan with a little of the juices. This gives the corn a deep, rich flavor.

If you’re speculative about the corn on the burger, don’t be.

It’s now one of my favorite things. Seriously; I never would have thought it would make that much of a difference, but it’s an amazing addition to a burger.

It’s a smoky, unexpected third-level crunchiness.

The only thing better is the blue cheese slaw.

It’s off the damn charts.

Here’s your printable-

Yield: 4 Burgers

Sirloin and Pork Burger with Blue Cheese Slaw and Charred Corn

Ingredients

1/2 lb. ground sirloin
1/2. lb. ground lean pork
1 tsp garlic powder
1 tbsp Moore's Marinade Moore's Marinade
1 package shredded slaw mix
4 oz. blue cheese
1 cup mayo
1/2 cup whole milk
1 tsp cayenne
1/2 lb bacon, cooked
4 burger buns, toasted and buttered
2 tbsp. salted butter
1 tsp salt
1 15 oz. can shoepeg corn, drained

Instructions

Combine the beef and pork with marinade and garlic powder; form into burgers.
Mix slaw mix with blue cheese with mayo, milk and cayenne; refrigerate.
Melt butter in a small pan over medium high heat and add salt and corn; stir to combine. Continue to stir every few minutes until corn is charred.
Make burgers by adding bacon to the bottom bun, a burger, slaw and charred corn.
Serve.

Notes

* I don't necessarily agree with the nutritional information. Keep in mind these aren't meant to be 100% accurate.

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Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 1295Total Fat: 93gSaturated Fat: 27gTrans Fat: 1gUnsaturated Fat: 61gCholesterol: 205mgSodium: 2724mgCarbohydrates: 53gFiber: 4gSugar: 13gProtein: 64g

The provided nutrition calculated may not always be accurate.