One way to cut down on red meat is to order a burger without any beef at all. The Double To-Chino is the brainchild of Tom Cunanan and Paolo Dungca, the chefs behind Pogiboy, who have channeled their influences into a pork-based burger that’s American in form but Philippine in flavor. The duo lifted the idea from Charles Olalia, chef of the now-closed Ma’am Sir in Los Angeles, but they have made the burger all their own. These elastic steamed buns, tinted lavender from ube flour, can absorb the To-Chino’s juices without disintegrating in your hands, which is perfect. You don’t want to miss a drop of this brilliant Philippine American burger, garnished with grilled pineapple, pickled vegetables and a not-so-secret sauce.

Source: Washington Post August 17, 2021 12:00 UTC