Cheddar, Maple, Dijon Mustard, Pork Burger
February 20, 2012
"This is a really flavorful burger. The lovely onion slices cooked the way they are add to the overall appearance and flavour. The recipe is from Canadian Living Magazine test kitchens - They have some super recipes. This recipe is perfect for the BBQ too I had 1/2 red onion in the fridge so I just chopped it and added it while cooking the burgers."
- Serving Size: 1 (377.8 g)
- Calories 715.5
- Total Fat - 41.2 g
- Saturated Fat - 15.5 g
- Cholesterol - 244.7 mg
- Sodium - 2516.6 mg
- Total Carbohydrate - 19 g
- Dietary Fiber - 1.2 g
- Sugars - 8.6 g
- Protein - 63.9 g
- Calcium - 274.4 mg
- Iron - 3.6 mg
- Vitamin C - 3.4 mg
- Thiamin - 2.2 mg
Mix together the beaten egg mixed with water, cheddar, panko, garlic, salt, pepper, sage and ground pork. Form into 4 patties.
Whisk together the mustard, maple syrup and vinegar
Cut the onion into 4 generous 1/4 inch slices, run a skewer through the center to hold them together, cut off the ends of the skewers
You will now need 2 skillets, one for the onions and one for the patties. Cook them simultaneously
Brush both sides of the onion slices with oil, sprinkle with salt and pepper. cook in skillet, turning once for about a total of 10 minutes
Meanwhile place the patties in a lightly oiled skillet over high heat for 1 minute, flip the patties, paint with half of the mustard mixture turn heat to medium, cover cook for about 5 minutes
Turn the patties again and paint with remaining mustard mixture. You may want to turn the heat down a bit more. Watch you are not burning the patties. Cover and continue cooking until the burgers are done about 4-6 minutes
While all this is happening, toast your buns, add a pattie and a slice of onion (skewer removed). Add some fesh tomato and lettuce if you want.
Tips & Variations
No special items needed.