PIZZA BURGER

Ingredients:

2	tbsp	cooking oil
2	tbsp	chopped onions
1	tbsp	minced garlic
2	tbsp	tomato paste
1/4	cup	cooking wine
1/4	cup	white wine
2	cups	crushed tomatoes
1	tsp	thyme
1	tsp	rosemary
1	tsp	oregano
2	tbsp	sugar
		iodized fine salt and pepper to taste

1/2	kg	MONTEREY GROUND PORK
1/2	kg	MONTEREY GROUND BEEF
1	tsp	iodized fine salt
1/4	tsp	pepper
1	cup	PUREFOODS BACON CRUMBLE, cooked
1	cup	sauteed onions
1/4	cup	MAGNOLIA QUICKMELT CHEESE, cubed
2	tbsp	cooking oil

1	cup	MAGNOLIA ALL PURPOSE FLOUR
		iodized fine salt and pepper to taste
1	tbsp	Cajun powder
1	tbsp	Italian seasoning
2	cups	sliced pickles
2	pc	MAGNOLIA BROWN EGGS, beaten
2	cups	breadcrumbs
		cooking oil

Procedure:

Dough: Combine all ingredients in a bowl and mix with an electric mixer or by hand. Mix and knead dough until smooth. Form into a ball. Cover and rest for 30 minutes.
Pizza Sauce: Heat oil in a saucepan. Sauté onions and garlic. Add tomato paste and cook for 2-3 minutes until slightly brown. Add the rest of the ingredients and simmer for 3-5 minutes. Pour in a bowl. Set aside and freeze.
Patty: Mix ground meat, salt and pepper into a bowl. Form into 4” patties with bacon, onions, and cheese inside and 1 tbsp frozen pizza sauce. Chill for 30 minutes to 1 hour. In a pan, heat oil and pan fry patties until brown or about 2 minutes per side. Set aside.
Breaded pickles: Combine flour, salt, pepper, Cajun powder, Italian seasoning in a bowl. Mix well. Dredge pickles into flour mixture, dip in beaten eggs and then coat with bread crumbs. Deep-fry in hot oil until golden brown. Drain excess oil on paper towels. Serve with burger.
Preheat oven to 350°F. Roll out dough lengthwise. Place cooked patty at the center of the dough. Let stuffed dough rest in a warm area for 1 hour or until double in volume. Bake for 20 to 25 minutes or until golden brown. Serve with breaded pickles.

Makes 20 servings.

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