This spice set contains the following products in medium glass jars:
For quick-pickled carrots:
3 medium carrots, peeled and shredded
1.5 cups apple cider vinegar
0.75 cups water
0.5 cups sugar
1 Tbsp. coarse salt
1 lbs. ground pork*
5 grilled shishito or serrano peppers, finely chopped
1/2 yellow onion, finely chopped
1/4 cup chopped parsley
2.5 Tbsp. Red Rocks Hickory Smoke Seasoning
4 burger buns
Mayonnaise, to taste
For quick-pickled carrots: Place carrots in a heatproof bowl. In a medium pan, mix vinegar, water, sugar, and salt. Bring mixture to a boil, stirring to dissolve sugar. Pour hot mixture over carrots. Let sit for 30 min. at room temperature or until cooled. Transfer to a large jar, cover, and refrigerate until chilled. Best served after 24 hours in the fridge.
For burgers: Mix pork, peppers, onion, parsley, and Red Rocks Hickory Smoke Seasoning together until well combined. Cover and refrigerate for at least 30 min. or up to overnight. Preheat a well-oiled grill to medium-high (or heat a lightly oiled skillet on the stovetop over medium-high heat). Form meat mixture into 4, 1-inch patties. Grill patties (or sear in skillet) for 4 to 5 min. per side or until slightly charred and cooked to an internal temperature of 160 degrees. Remove patties from heat, cover with foil, and let rest for 5 min. Meanwhile, toast buns on grill for 2 to 3 min. (or in a 400-degree oven for 5 to 6 min.) until lightly browned. Spread buns with mayo, add patties, and top with a generous helping of quick-pickled carrots.