Excuse me while I wipe the drool off my keyboard....
I think I just had an out-of-body experience with a burger. That's normal, right? Just say yes.
I have a long standing relationship with this pork burger. We go back 3 whole years to when I first discovered the wonderful combination of flavors and wrote about it on my old little blog. Don't you love how far my food photography has come? Yikes.
There are a couple of toppings that take this flavorful and juicy patty to the next level...
- Garlic bacon. It is straight from heaven.
- Avocado spread. Light and creamy with just a touch of heat.
- Stone ground mustard. Sure, use regular old yellow or dijon if you have it on hand but the stone ground is where it's at.
- Fresh apple slice. Cold and crunchy!
The patty comes together quickly with a mix of ground pork, chicken sausage and apple. If you have a julienne peeler, that bad boy really comes in handy here.
Apple Pork Burgers with Garlic Bacon
makes 5 large patties
1 lb ground pork
1/2 lb ground Italian chicken sausage
1 apple, peeled, cored and julienned. I used Fuji.
1 garlic clove, minced or crushed
1 teaspoon salt
1/2 teaspoon black pepper
Thick cut bacon
2 tablespoons unsalted butter
2 cloves garlic, crushed
1 avocado, mashed
Juice of 1/2 a lemon
1/4 teaspoon crushed red pepper
Pinch of salt
Potato hamburger buns
Stone ground mustard. I used Inglehoffer Original.
Swiss cheese slices
- Preheat your oven to 375° for the garlic bacon. Arrange bacon slices on a cookie rack on top of a baking sheet. Bake for 9 minutes. While bacon is cooking, melt 2 tablespoons of butter and mix with crushed garlic. Remove bacon, brush with garlic butter and return to oven. Bake another 10 minutes and then remove to cool. No flipping is required.
- Set grill or stove on medium-hight heat. Mix together ground pork, sausage, minced garlic, salt and pepper in a medium-sized bowl. Peel the skin of your apple and then use a julienne peeler to peel the entire thing. If you don't have one, you can chop into skinny sticks. Chop the apple sticks in thirds (aka, make them shorter) and gently fold into pork mixture. Form into patties.
- Grill patties 4 minutes, flip and add swiss cheese. Grill another 4 minutes, or until patty reaches 145° internal temperature.
- While patties are resting, make your avocado spread. Mix mashed avocado, lemon juice, salt and crushed red pepper in a bowl.
- Assemble your burger! I do believe in proper burger layering here, so let me guide you... First things first, toast those BUNS. Then, spread the bottom bun with a large heap of avocado spread. Spread the top bun with stone ground mustard. Place a pile of arugula and a slice of apple on the bottom. Burger on top of that. Several slices of bacon on top of that. Zip her up and NOM ON THAT BEAUTY!!!!
Do I always yell at you at the end? I'm sorry, it's just so damn delicious, I can't STOP MYSELF.
Sorry, leaving now, bye.