Feisty Pork Burgers with Apple Slaw
Winning recipe from Andy Bilyeu
1 ¼ Pound Ground Pork
4 ounces pancetta, uncooked
½ cup dried apricot
1 fresh garlic clove, peeled
2 Mexican chili peppers, dry
1 bunch green onions
4 leaves fresh sage
1/8 teaspoon black pepper
1/8 teaspoon cumin, ground
1 large carrot, peeled
1 large Granny Smith apple
1 tablespoon light karo syrup
1 ½ tablespoon apple cider vinegar
1 teaspoon Gulden's Brown mustard
Pinch celery seed
Salt, to taste
White sugar, to taste
1. Mince pancetta, garlic, white of green onions (save tops for slaw), apricots, chili pods and sage. Add pepper and cumin and work into ground pork thoroughly. Next, make into six even balls, flatten patties and place each on waxed paper until ready to use.
2. In a small, nonporous bowl, combine karo syrup, mustard, vinegar and celery seed. Core apple and cut fruit into long thin julienne (matchstick size) and then place directly into vinegar mix. Do same with carrots and then cut green onion tops "Chinese style", angled as long and thin as you can and add to the mix. Mix well and refrigerate for at least one hour. Season with sugar or, if you feel it needs salt, to taste.
3. Place patties directly on the grill at mid-high heat and grill about 3-4 minutes per side, turning 3 times and brushing with oil to avoid dryness. When internal temperature reaches 155 degrees F, remove burgers and set on buns. Garnish with a healthy pile of green apple slaw.
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