Carmelized Onions On A Sage Apple Pork Burger

4
Servings
15m
Prep Time
28m
Cook Time
43m
Ready In


" Wonderful combination of flavours. This recipe comes from the "Canadian Living" Test Kitchen.. Barbeque this recipe if you like but be careful because they are a bit sloppy"

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (1025.5 g)
  • Calories 882.9
  • Total Fat - 52.8 g
  • Saturated Fat - 18.5 g
  • Cholesterol - 190.1 mg
  • Sodium - 485.8 mg
  • Total Carbohydrate - 72.7 g
  • Dietary Fiber - 16.1 g
  • Sugars - 35 g
  • Protein - 37.3 g
  • Calcium - 287 mg
  • Iron - 7.1 mg
  • Vitamin C - 214.6 mg
  • Thiamin - 0.9 mg

Step 1

Beat the egg with the apple juice. Stir in the green onions, bread crumbs, sage, salt, pepper and pork

Step 2

Shape the mixture into 4 patties (Make ahead, cover and refrigerate for up to 6 hours)

Step 3

Lightly spray a skillet with oil, medium high heat. Fry the onion stirring occasioally, until the onions are golden about 8 minutes. Sprinkle with the sugar and vinegar. continue cooking, medium heat until deep golden, season with salt and pepper. Total time about ten minutes

Step 4

Lightly spray a skillet with oil over high heat cook the burgers for 1 minute, flip the burgers, turn heat to medium, cover with lid continu cooking for about 4 minutes, flip the burgers again cook until done about 4 more minutes. Place the cooked onions in with the burgers for the last 3 minutes of cooking

Step 5

Place the lettuce leaf and onions on the bottom of the bun top with burger and enjoy

Tips & Variations


No special items needed.

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Dana

This recipe is a keeper. I love pork burgers and I think they hold their form much better than burgers made with ground beef. I grilled these instead of pan frying and they held together perfectly. I made a couple small changes like using a granny smith apple instead of a red one and adding beer when caramelizing the onions. I served with a bulgur salad. I can't wait to try some of your other pork burger recipes.

review by:
(2 Jul 2012)