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1
In a medium saute pan, toast the cumin seeds over medium heat a few minutes, until the seeds release their aroma and darken slightly.
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2
Pound the seeds in a mortar or spice grinder until coarsely ground.
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3
Return the pan to the stove over high heat for 1 minute.
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4
Add the olive oil and shallots.
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5
Turn the heat down to medium-low, and cook a few minutes, stirring once or twice, until the shallots start to soften.
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6
Add the garlic, thyme, cumin, and sliced chile.
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7
Season with 1/4 teaspoon salt and a few grindings of black pepper, and cook 3 to 4 minutes, until the shallots become translucent.
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8
Set aside to cool.
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9
In a large bowl, use your hands to combine the ground pork, chorizo, bacon, shallot mixture, and parsley, being careful not to overmix the meat.
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10
Season with 1 1/4 teaspoons salt and lots of freshly ground black pepper.
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11
Shape the meat into six 6-ounce patties.
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12
Chill in the refrigerator if not using right away.
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13
Light the grill 30 to 40 minutes before cooking, and remove the pork burgers from the refrigerator to come to room temperature (if you made them in advance).
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14
When the coals are broken down, red, and glowing, brush the pork burgers with olive oil, and grill them 3 to 4 minutes on the first side, until theyre nicely browned.
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15
Turn the burgers over, and place a piece of cheese on each one.
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16
Cook another 3 minutes or so, until the pork is just cooked through.
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17
(It should still be slightly pink in the center.)
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18
Slice the buns in half, brush them with olive oil, and toast them on the grill, cut side down, for a minute or so, until theyre lightly browned.
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19
Spread both sides of the buns with aioli.
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20
Place a burger on the bottom half of each bun, and dollop with a generous amount of romesco.
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21
Place some arugula leaves on top, and finish with the top half of the bun.
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22
Serve the burgers on a platter with mounds of Robs famous coleslaw.
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23
For your more indulgent friends, serve extra romesco and aioli on the side.
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24
Place the yolk in a stainless steel bowl.
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25
Begin whisking in the grapeseed oil drop by drop.
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26
Once the mixture has thickened and emulsified, you can whisk in the remaining grapeseed and olive oils in a slow steady stream.
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27
If the mixture gets too thick, add a drop or two of water.
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28
Pound the garlic with 1/4 teaspoon salt with a mortar and pestle.
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29
Whisk the garlic paste into the aioli.
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30
Season with 1/4 teaspoon salt, a squeeze of lemon juice, and the cayenne.
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31
Taste for balance and seasoning.
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32
If the aioli seems thick and gloppy, thin it with a little water.
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33
In addition to thinning the aioli, this will also make it creamier.
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34
In a small saucepan, reduce the vinegar by half over medium heat.
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35
Cool 5 minutes, and then stir in the honey until it dissolves.
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36
Combine the cabbages, onion, and carrot in a large bowl.
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37
Pour the vinegar-honey mixture over the vegetables, and toss well to combine.
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38
Season with salt and pepper, and let sit 15 minutes, tossing occasionally.
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39
Add the mayonnaise, cayenne, and herbs, and toss well.
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40
Taste for balance and seasoning.
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41
I think these burgers taste best when the flavors have had time to meld.
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42
Somix the meat ingredients together in the morning or the night before.
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43
The romesco can be made a day or two ahead of time, if you like.
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44
Make the aioli a few hours before serving.
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45
When you make the burgers, combine the ingredients gently so you dont overwork the meat, which would make a tough burger.
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46
Shape it into a loose ball until it just comes together, and flatten slightly to form a patty.
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47
To be sure the meat is well seasoned, make a small test burger first.
