Ingredients

• 1 pound (450 g) of ground beef (80/20 ideal)
• 1 teaspoon of Que Berraco Seasoning (Smoked or Herbs and Garlic)
• 1 egg
• Pork shoulder in thin strips
• Hamburger bun
• 1 tablespoon of mayonnaise

Preparation

1. Mix the meat with the seasoning and the egg.
2. Form large, flat meatballs.
3. Cook in a very hot pan until it reaches an internal temperature of 145°F (63°C) .
4. In another pan, brown the thinly sliced ​​pork shoulder until crispy.
5. Toast the bread.
6. Assemble the burger with meat, crispy pork shoulder, and a spoonful of mayonnaise.