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pork Burger

Pork Burger with Bourbon BBQ Sauce, Bacon & Cheese

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A flavour bomb burger with the smokiness of bacon, melty cheddar and silky sweet bourbon BBQ sauce.

  • Serves: 4 |
    4 servings
  • Rating:

  • Difficulty:

  • Prep Time : 30 mins |
  • Cook Time : 30 mins
Categories: American, Beef & Veal
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Pork Patties

600 g minced pork, cold
200 g streaky bacon, finely chopped
oil for frying
salt and pepper

4 squares of baking paper, 15×15 cm or just larger than your rolls

Bourbon BBQ Sauce

½ small onion, finely chopped
2 garlic cloves, finely chopped
1 C (250 ml) tomato sauce
1 C (250 ml) bourbon
¼ C (60 ml) sugar
¼ C (60 ml) cider vinegar
¼ C (60 ml)Worcestershire sauce
2 Tbsp (30 ml) smoked paprika
2 Tbsp (30 ml) Dijon mustard
1-2 tsp chilli flakes (depending on how hot you like it)

Bacon & Onions

200 g streaky bacon
3 large onions, sliced
oil for frying
a large knob of butter
1 Tbsp (15 ml) sugar
salt and pepper

Rolls & Mayo

4 large sesame seed rolls, buttered
¼ C (60 ml) bourbon sauce
¼ C (60 ml) mayo
salt and pepper

Toppings

4 pickled jalapeños, sliced into rounds
4 slices cheese
your favourite lettuce

Pork Patties

Add the mince and bacon to a large bowl and mix the bacon through the mince with your hands. Just mix enough to disperse the bacon evenly but try to avoid overworking the meat. Using a digital scale, weigh out 200 g portions of meat and form them into rough balls.

Lay a square of baking paper on your work surface and press a ball down firmly with the palm of your hand to flatten the meat. The patty needs to be a little bigger than your roll. Use your fingers to shape into a round and form the edges. Try to work the meat as little as possible during this process. Lift the patty with the baking paper and move it to a tray and repeat with the rest of the pork mince. Place the patties into the fridge to chill while you continue; remove them from the fridge at least 15 minutes before you want to fry them.

Bourbon BBQ Sauce

Set a medium-size pot over medium heat. Add a splash of oil and fry the chopped onions until they start to brown. Add the garlic and fry for a minute until fragrant. Add the rest of the ingredients and whisk well to combine. Bring to a simmer and cook slowly for 15-20 minutes, stirring occasionally. Reduce the sauce by roughly a third until it is semi-thick, then remove it from the heat.

Bacon & Onions

Preheat the oven to 200 ºC. Lay the bacon out on a baking paper-lined tray and bake in the oven for 15-25 minutes or until crispy. Drain on a piece of paper towel and set aside.

Set a large frying pan over medium heat. Add a splash of oil and the butter then fry the onions until they start to brown. Add the sugar and continue to fry until the edges of the onions start to char then remove from the heat and season to taste.

Rolls & Mayo

Toast the buttered rolls in a dry frying pan until golden, then set aside. Mix the mayonnaise and the measured out portion of bourbon sauce together and season to taste.

Patties cont.

Set a large cast-iron pan over high heat. Drizzle the patties with oil and season them well with salt and pepper. When the pan starts to smoke, place the patties into the pan. You may have to cook in batches of two depending on how large your pan is. Cook the burgers for 3-4 minutes a side until golden.

Baste the burgers with some bourbon BBQ sauce during the last minute of cooking and add a slice of cheese to each to melt before removing from the pan. If you have a digital thermometer, you’re aiming for 65 ºC internal temperature. Let the burgers rest for 5 minutes before assembling.

To Assemble

Spread  mayo sauce on the bottom half of the bun and then top with lettuce. Add a patty and top with a generous portion of sweet onions and slices of crispy bacon. Top with an extra drizzle of bourbon sauce and add a few pickled jalapeños. Pop the top bun on and serve.