Thursday, December 20, 2012

Maple-glazed Cheddar Pork Burgers

 
 
Anyone who buys store-bought, pre-made patties is committing a crime against humanity. Or at least foodies. I make these up, cook them, and then freeze them so they can become easy, take-to-work lunches.

Serves 4-5 depending on how large you make the patties.

2 Tbsp Dijon mustard
2 Tbsp maple syrup
1 tsp cider vinegar
1 small red onion cut into 4 thick slices
1 Tbsp vegetable oil
4 buns (gluten-free for me)

Patties:
1 egg beaten
3/4 cup shredded old cheddar cheese
1/4 cup dry bread crumbs (gluten-free for me)
1 clove garlic minced
1/2 tsp dried sage (I usually leave this out. It's the one spice I seem to be missing)
1/2 tsp salt
1/2 tsp pepper
1 lb ground pork (which has been on sale lately so yeah!)

Stir together egg, 1 Tbsp water, cheese, bread crumbs, garlic, sage, salt and pepper; mix in pork. Shape into patties. I usually make 5. Put in fridge.

Whisk together Dijon mustard, maple syrup, and cider vinegar; set aside.

Skewer onion slices through the edges to keep them from falling apart. Brush both sides with oil; sprinkle with salt and pepper. Grill on a greased grill over medium heat, turning once. This takes about 10 minutes. Remove skewers and set aside.

Meanwhile, grill patties on a greased grill over medium heat for 5 minutes. Turn and brush with half the mustard mixture; grill for 5 minutes. Turn again; brush with the remaining mustard mixture. Grill until no longer pink or until a thermometer reads 160 F (about another 5 minutes). Serve in buns with onions.

Sidebar: In the winter, I often pop out a raised grill pan and cook burgers like this on the stove. It's not the same but my Christmas tree is blocking the door to my balcony/bbq.

Recipe is courtesy of Canadian Living.

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