1 pound Spanish onions, halved and sliced into half moons
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
¾ cup mayo
Instructions
Make the pork belly by preheating the oven to 350 degrees. Then heat a large pan over high heat with oil and once it’s hot sear the pork belly until golden in color. Remove to a plate and begin to saute the onion, leeks, garlic, carrots, and ginger. Once the vegetables brown in color, add in the tomato paste and stir to combine, frying the tomato in more oil if needed. Add the soy sauce and chicken stock and bring to a simmer. Add the pork belly back into the pan and place in the oven until it’s tender about 50 minutes to 1 hour.
Make the onion jam in a large cast iron pan. Melt the butter over medium high heat. Add the onions and salt and pepper and cook, stirring constantly, until the onions begin to soften, about 5 minutes. Stir in the thyme and cook, scraping the browned bits off the bottom of the pan frequently, until the onions are golden brown, about 20 minutes. Set aside to cool and then mix in the mayo.
Preheat your griddle so it starts to get super hot. Mix the ground meat with salt and pepper, almost kneading in the seasoning. Form the patties by evenly portioning the meat, rolling the meat into a ball, and flattening it into patties.
Sear the patties until preferred thickness (if you like medium then it’s 6 minutes per side). Add the cheese on top in the last couple of minutes to melt.
Toast the buns on the griddle for a couple minutes (the bun will sop up some of the burger juices).
Spread the onion jam on the bottom of the bun, add the burger, and a slice of pork belly on top and serve.
