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Kurobuta Pork Burger with Apple-Onion Jam

Tuffy Stone

Servings

6

Prep Time

40 minutes

Cook Time

40 minutes

Calories

1273

Cuisine

American

Category

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.

Kurobuta Pork Burger with Apple-Onion Jam

Ingredients

    Burgers

    • 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

    Caraway Rub

    • 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

    Apple-Onion Jam

    • 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

    Apple-Cabbage Slaw

    • 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

    1. 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

    2. 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.

    3. Heat the grill to 450°F using the direct grilling method.

    4. 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.

    5. One minute before removing the burgers, top each with a slice of cheese and heat just long enough to melt.

    6. 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.