Filling:
Sauté serrano chiles, garlic, and portabella mushroom in oil until softened. Take out of pan and place directly on softened cream cheese. Add salt, onion powder, granulated garlic, and black pepper; mix to combine flavors. Add shredded Swiss cheese and mix again. Place in refrigerator.

Burger: Put mushroom mixture in a food processer and pulse on low 1 second at a time until finely diced but not minced. Add to burger along with salt, black pepper, and garlic. Mix well together, making sure mushroom mixture is even distributed throughout. Form four 3 oz. patties. Take 1-2 tablespoons of refrigerated cream cheese mixture and place on patty. Form four 2 oz. patties and merge together with 3 oz. patties, pinching sides together and then forming back into burger form. Season lightly with salt and pepper. Heat butter and cook to desired rareness in cast iron skillet or on the grill.

Serve on toasted onion bun.

Preparation:
Burger preparation:
Ground pork 1.5 pounds
Mushrooms, crimini 8 ounces
Olive oil 2 Tablespoons
Season salt 1 teaspoon
Garlic 2 cloves chopped
Ginger root ½ teaspoon
Sesame oil 1 teaspoon
Soy sauce 1 teaspoon
Pepper black ¼ teaspoon

Sliced mushrooms. Place mushrooms, olive oil, and season salt in a bowl and toss well. Place on a sheet pan in a thin layer and cook in a 350-degree oven for 15 minutes. Cool mushrooms, puree in a food processor to the texture of ground beef.
Add ground beef and mushroom mixture to a large bowl and mix well.
Add all of the other ingredients above for the burger and carefully combine the spices and seasonings into the meat. Make sure this is well incorporated so that you don’t have flavor spots in your burgers.
Portion out 4, 6-ounce patties about an inch thick and large enough to fit the burger bun. Place the patties on a sheet pan lined with waxed paper wrap with plastic wrap and refrigerate for a minimum of one hour to develop flavors.
Korean barbecue sauce:
Soy sauce ¾ cup
Sugar brown ¾ cup
Vinegar rice ¼ cup
Garlic 3 cloves chopped
Sriracha 2 teaspoons
Sesame oil 1 1/4 teaspoon
Ginger root 1 teaspoon
Pepper black ½ teaspoon
Cornstarch 2 Tablespoons
Honey 1 Tablespoons

Add all ingredients into the pan including the cornstarch, and whisk to blend, place over medium heat, and allow the sauce to simmer for a few minutes until it becomes glossy and thick.
Slaw topping:
Carrot Julianne 4 ounce
Daikon Julianne 4 ounce
Vinegar 1 cup
Sugar ½ cup
Peppers jalapeno 1 pepper
Cilantro chopped fine 2 Tablespoons
Shallots raw chopped fine 2 Tablespoon

Mix vinegar and sugar well to dissolve all sugar, add carrot and daikon and let rest 30 minutes refrigerated. When ready to prepare drain vinegar and sugar mixture add jalapenos, shallots, and cilantro. Serve immediately.
Preparation steps for cooking the burger. Heat grill to medium-high, once the grill is hot Brush lightly with 2 ounces of vegetable oil and place burgers on the grill cook the burger for three to four minutes per side allow the burgers to rest for five minutes. Glaze burgers with barbecue sauce putting a heavy coat on the burgers completely cover the surface.
Burger bun:
Burger buns 4 each
Butter 4 tablespoons
Brush each bun with one tablespoon of butter and grill on the grill over medium heat for one minute.
Place burger on a toasted bun and top with slaw mixture jalapenos and cilantro. Enjoy!

• In a bowl, add the chopped ingredients namely tomatoes, capsicum, cabbage, carrots and the ginger green chilly paste. Then add the black pepper powder, Red Chilly powder 1 tsp, Asafetida, cheese and salt as per taste. You can also add ¼ cup chopped beetroot if you want. Mix Well.
• In another bowl, add the Gram Flour, Semolina, curd, turmeric powder, coriander, and salt as per taste. Now add 2 -3 cups of water and whisk it to avoid lumps. Mix well
• Now take a slice of bread, dip it into the Gram flour batter and coat it with the batter nicely from all sides.
• Now add 1 tsp oil on a pan and spread it all over the pan.
• Keep the batter coated bread on the pan.
• Add the chopped ingredients mixture on the bread and spread it evenly and cook it on a medium flame for 1 minute. Then add the batter of gram flour spread it evenly on top and turn the sandwich upside down on the pan. Keep it in that position for 2 mins. Add butter on the top and again turn it upside down. Check whether its properly cooked on both the sides. And remove it on a serving plate.
• Roast olives in another pan. Now add them on the sandwich. You can eat it with a mint dip or some Tomato sauce.

For the Spicy Fried Chicken:

Combine buttermilk and half of the divided seasonings and hot sauce, then place chicken into mixture. Marinate for at least one hour, but preferably overnight.

Once marinated, combine flour with remaining seasonings. Dredge buttermilk soaked chicken into flour until fully coated. Let mix coated chicken stand for ten minutes to allow crust to form. While sitting, heat oil to 325°F in a cast iron skillet. Fry chicken 3-4 minutes on each side, until golden brown, and internal temperature reaches 165°F. Let drain on paper towels and garnish with additional sprinkling of salt, if desired.

For the Biscuits:

Preheat oven to 375°F. Combine all dry ingredients in a large bowl. Grate very cold butter into flour mixture and combine using either a pastry cutter or your hands, until the mix resembles coarse crumbs. Add in buttermilk and gently combine until fully formed. Do not knead. Pat dough into a 1 inch thick cylinder and cut using a round biscuit cutter that has been lightly floured.

Place cut biscuits onto a parchment paper lined sheet tray and brush tops with melted butter. Bake for 18-20 minutes, until golden brown.

Assembly:

Split biscuits and place one piece of fried chicken inside. Garnish with any additional condiments, such as hot sauce, honey, or pickles. Enjoy!

Tip: Prepare biscuits and place in oven before coating and frying chicken. This ensures everything is done around the same time.

FOR BURGERS:
Mix first 7 ingredients together and set aside for seasoning of burgers. Take ground chuck and form six ½ lb patties. Place the fingerprint side of your thumb in the middle of the formed patty and press 1/2 of the way down; this will create a dip in the burger so it will not shrink up while cooking. Mix hot sauce and liquid smoke and rub on each side of the burgers. Sprinkle seasoning mixture evenly all over burgers and pat/press into burger (do not rub in). Heat grill to medium high heat and cook burgers 4 mins on each side (or until internal temp reaches 150 degrees). Set aside and let rest uncovered for 5 mins.

FOR PICKLED ONIONS:
Slice onion into very thin rings. Mix honey, red pepper flakes, apple cider vinegar, salt, and pepper together. Pour mixture over thinly sliced onions in a sealed container. Place in refrigerator or cooler for 30 mins or up to 3 days.

FOR BUNS:
Lightly butter inside of buns with a dash of salt and grill buns on each side for approximately 30 seconds or until buns are lightly toasted.

FOR OINK JAM:
Place bacon in a large, heavy-bottomed pot and cook over medium heat until bacon is crispy and the rendered fat is visible at the bottom of the pan (can also be cooked in the oven or grill). Pour bacon and rendered fat into a strainer placed over a bowl to drain fat. When fat is drained and bacon is cool enough to handle, remove bacon to a cutting board and finely chop.

Return pot to medium heat; drizzle 2 tablespoons reserved bacon fat and 2 tablespoons of butter in pan. Saute onions and 1 teaspoon salt until soft and translucent, 7 to 10 minutes.

Stir brown sugar, sherry vinegar, 1 Tbsp thyme, black pepper, and cayenne into onion mixture; add bacon. Feel free to add more sherry wine into bacon mixture and stir as the jam cooks down to create a brown bacon color and has a jam consistency, 10 to 15 minutes.

Remove from heat and stir balsamic vinegar, olive oil, and remaining 1/2 teaspoon thyme into jam; stir until heated through.

Can be stored for up to 1 week

FOR PLATING:
Place bottom bun down on plate, place pickled onions on bun, and place burger patty on top of onions. Top burger with bacon jam, arugula, and goat cheese in that order. Place top bun leaning on side of burger for presentation.

ENJOY!!!!!!

***Order of Operation: pickle onions, cook bacon & oink jam, grill burgers, grill buns, and plate***

Crisp the bacon in a non-reactive pan over medium-low heat. Remove the crisp bacon. Turn up the heat to high to medium high and add the onions, salt and olive oil. Stir to coat the onions evenly with oil and bacon fat. Cook covered with a tight lid for about 20 minutes, turning every 2-10 minutes until the onions turn brown. Add the sugar, brown sugar, red wine and balsamic vinegar. Cook over medium heat until it thickens, about 15 minutes.

TO PREPARE THE SANDWICH
Slice the bread into ½”-inch slices. Butter 2 pieces of bread and set aside. Grill the roast beef on med heat – when heated through, turn to med-low and place the bread, butter sides down and top one slice with muenster and the other with gouda. Top roast beef with pepper jack and cover with a lid to melt cheese. When the cheese is melted and bread is nicely toasted, place the roast beef/pepper jack on one slice. Add the onion jam and micro greens to the roast beef. Top with the other slice and press together. Remove from heat and enjoy.

In a small bowl, combine sesame oil, mayonnaise, soy sauce, ginger and black pepper. Mix well and set aside. In a separate bowl add cabbage and sprinkle lime juice & salt, toss and let stand at room temperature.
Prepare a hot grill by coating lightly with cooking spray or oil. Grill sausages until nicely brown and caramelized. Remove from heat and re-spray grill, add pineapple and bananas slices, cooking just until grill marks form and become tender.
Cut sausages, pineapple and banana into bite-sized chunks. Fill tortillas with equal portions of dressing, cabbage mixture, avocado and grilled fruit. Wrap burrito style and grill outside until slightly warm and crunchy on the outside.
Serve immediately.

1. To make Spicy Cabbage Slaw, in a large mixing bowl stir together the white vinegar, half (3 tablespoons) of the brown sugar, salt, and Cayenne pepper. Shred the cabbage finely, put it in the bowl, and toss the cabbage with the dressing. Set aside for a half hour, turning the slaw one or twice so that the cabbage will marinate evenly.
2. To make Bourbon Glazed Jowl Bacon, cook the strips in a large heavy skillet over medium-low heat, pouring off the rendered fat, until the strips are done to your preference. Save some of the drippings for later. You should have about a pound of meat after the fat is cooked off.
3. Pour off any remaining fat. Turn the heat down to low. Sprinkle the strips with the remaining brown sugar. Then take the pan off the fire, add the bourbon, and carefully ignite the liquor with a match. When the alcohol has burned off, return the pan to the fire. Cook the bacon another five minutes, gently turning the strips, until most of the liquid has cooked away and the bacon has a nice glaze.
4. Place the strips on a foil sheet, cover loosely with foil, and keep warm until needed.
5. Slice the sharp Cheddar thinly. Cut each Ciabatta roll open and butter the interior.
6. To assemble the sandwiches, first layer the bottom half of a roll with glazed bacon (about 3 or 4 ounces per sandwich). Scoop up some of the slaw, about ½ cup per sandwich, squeeze it to remove extra dressing, and press the slaw on top of the jowl. Then layer the slaw with a couple slices of cheddar, about 2 ounces per sandwich. Finally top the sandwich with the upper half of the roll.
7. To cook the sandwiches, grease a large pan or griddle with some of the fat reserved from cooking the bacon. Set the heat to medium low and arrange the sandwiches on the griddle or in the pan. Weigh down the sandwiches with a grill block. Cook the sandwiches, turning them once or twice, until the cheese is melted and the rolls are toasted. They should be compact but not squished flat by the pressing.
8. Slice the sandwiches in half on the diagonal and serve piping hot.

Preheat oven to 350 degrees. Prep a cookie sheet with foil. Put almonds, garlic powder, onion powder, paprika, salt, and pepper into a ziplock bag and smash with rolling pin to pulverize into small pieces. You can also use a food processor or spice grinder at this step, if you have one, but it is not necessary! Dip chicken tenderloins into milk and coat with almond mixture. Place onto cookie sheet and bake for 15 minutes, until juice runs clear and chicken is cooked through.
While chicken is in the oven, boil a pot of water. Cut hard stalk off collard green and once bubbles appear on the bottom of pot, place collard green in water for 90 seconds. This gives it enough of cooking to soften it – but still leaves it full of nutrients! Repeat till collard greens are all softened.
Now it’s time to assemble! Place a tablespoon dollop of hummus on collard greens, add 1-2 slices of chicken, and add veggies to your liking! Wrap up like a burrito and cut in half for a super healthy meal! Drizzle with lemon juice for a extra boost of flavor.