Kurobuta Pork Burger with Apple-Onion Jam
Tuffy Stone
6
40 minutes
40 minutes
1273
American
Grilling & BBQ
Tuffy Stone takes the backyard cheeseburger somewhere new with SRF Kurobuta Ground Pork. The patties get shallots, jalapeño and a caraway rub worked in before they hit a hot grill, then a slice of white cheddar melts over the top. Underneath and over: apple-onion jam cooked down sweet and savory, crisp bacon and a pile of tart apple-cabbage slaw on a toasted potato roll. Rich, juicy and sharp all at once, and the jam and slaw can both be made ahead.
Ingredients
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2 pounds SRF Kurobuta Ground Pork
9 slices SRF Kurobuta bacon, cooked and cut in half
1 tablespoon plus 1 teaspoon caraway rub
¼ cup shallots, finely chopped
2 tablespoons jalapeños, finely chopped
6 slices white cheddar cheese
6 potato rolls, halved and toasted
1½ cups apple-cabbage slaw
¾ cup apple-onion jam
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3 tablespoons kosher salt
1 tablespoon freshly ground caraway seeds
1 teaspoon freshly ground black pepper
1 teaspoon crushed red pepper
1 teaspoon granulated garlic
½ teaspoon granulated onion
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1 tablespoon neutral cooking oil
2½ cups yellow onions, finely diced
3 cups tart apples, peeled and finely diced
3 tablespoons sugar
1 tablespoon kosher salt
2 tablespoons apple cider vinegar
5 sprigs thyme
2 teaspoons mustard seeds
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¾ pound green cabbage, sliced thin, julienne style
¾ pound Granny Smith apples, cored and sliced thin, julienne style
1 cup mayonnaise
¼ cup apple cider vinegar
3 tablespoons sugar
¾ teaspoon caraway seeds
Kosher salt and freshly ground black pepper, to taste
Directions
Prepare the caraway rub and apple-cabbage slaw. The apple-onion jam can be made up to 5 days in advance — give it enough time to cool before using
In a medium bowl, combine the ground pork, shallots, jalapeño and caraway rub. Gently mix with your hands. Divide into 6 portions and shape into patties.
Heat the grill to 450°F using the direct grilling method.
Place the pork patties directly on the grill and cook for 5 minutes, then flip and cook for an additional 5 minutes, or until a meat thermometer reads 160°F at the thickest part.
One minute before removing the burgers, top each with a slice of cheese and heat just long enough to melt.
To assemble, spread 1 tablespoon apple-onion jam on each side of the rolls. On the bottom half of each roll, place a burger patty and three bacon slices. Top with about 1/4 cup apple-cabbage slaw. Serve immediately.