Ingredients
Burgers:
1 lb / 0.5 kg lean ground pork
½ cup / 125 mL finely chopped red onion
2 cloves garlic, minced
½ cup / 125 mL fine dry breadcrumbs
1 egg, slightly beaten
1 Tbsp / 15 mL Dijon mustard
1 tsp / 5 mL EACH salt and ground black pepper
6 hamburger buns, sliced
3 Tbsp / 45 mL crumbled blue cheese for garnish (optional)
Suggested toppings: Lettuce leaves, tomato slices, red onion slices, cooked bacon
Bacon Onion Jam:
1-12 oz / 375 g package bacon, coarsely chopped
3 cups / 375 mL chopped red onions
2 cloves garlic, minced
1 bay leaf
½ cup / 125 mL apple juice
⅓ cup / 80 mL water
¼ cup / 50 mL balsamic vinegar
2 Tbsp / 30 mL whisky
½ cup / 125 mL packed brown sugar
Dash ground cayenne pepper
Directions
For the burgers:
- In large bowl, gently combine ground pork with onion, garlic, breadcrumbs, egg, mustard, salt and pepper; do not overmix.
- Form into 6 patties.
- Preheat barbecue on high; reduce heat to medium. Grill patties 6-8 minutes per side or until instant-read thermometer registers 160°F.
- Serve in buns with your favourite toppings and condiments. Or, top with Bacon Onion Jam (recipe below) and garnish with crumbled blue cheese if desired.
For the jam:
- In large skillet, cook bacon over medium-high heat, stirring occasionally, until fat is rendered and bacon is lightly browned, about 20 minutes.
- Remove all but 1 Tbsp fat from skillet. Add onions, garlic and bay leaf. Cook and stir until onions are softened, 2-3 minutes.
- Add remaining ingredients. Stir to combine until sugar has dissolved, about 5 minutes.
- Reduce heat. Simmer until liquid is syrupy, about 45 minutes. Stir occasionally, scraping up any browned bits from bottom of skillet.
- Remove skillet from heat. Allow mixture to cool slightly.
- Remove bay leaf. Transfer mixture to a food processor; pulse just until no large pieces of bacon or onion remain.
Bacon onion jam can be refrigerated in an airtight container for up to 3 days. Use as a condiment on hamburgers and grilled meats. It’s also a great accompaniment to a platter of assorted cheeses and livens up a cream cheese smothered bagel.
Makes 1½-2 cups
