Return to Grilled Burgers & Brats

 

For the Love of Pork

5 star rating
 

Submitted by: Alisa Nichole

 

Photo by: Alisa Nichole

Grilled pork patties topped with bacon, arugula, Havarti cheese, and a savory,cherry flavored sauce.
 

Ingredients

  • 2 tbsp coarsely ground black pepper
  • 1 1/2 tsp salt
  • 2 1/4 lbs fresh ground pork, 85% lean
  • 1/2 cup ketchup
  • 1/2 cup black cherry preserves
  • 1 cup frozen sweet red cherries, pitted
  • 1/4 cup Worcestershire sauce
  • 2 tbsp honey
  • 1 1/2 tsp cayenne pepper
  • 1 tsp fennel seeds
  • 1/3 cup diced white onion
  • 1 tsp minced garlic
  • 12 strips center cut bacon
  • 6 bakery egg roll sandwich buns, 4 to 4 1/2 inches in diameter
  • 3 cups arugula
  • Vegetable oil for brushing grill
  • 6 ounces Havarti cheese

Save Recipe

Interact

 
Method

Grind black pepper corns and mix with salt. Divide pork into 6 equal portions. Shape each portion into a loosely formed patty about 3/4 inch thick and about 4 1/2 inches across, or slightly larger than bun. Sprinkle 1/2 of spices evenly on top of patties. Flip each patty over and sprinkle remaining spices on other side. Using thumb, make an indentation no deeper than 1/4 an inch in each patty. Cover and return to refrigerator. In a blender, combine ketchup, preserves, cherries, Worcestershire, honey, cayenne and fennel. Blend until a smooth consistency is reached. Finely chop onion and mince garlic. Place skillet on grill. Preheat grill to low medium heat. Cook 6 strips of bacon, 3-4 minutes per side, or until bacon turns golden and crisp. Transfer bacon to a paper towel lined plate. Before cooking remaining bacon, discard grease. Cook remaining bacon as before and drain on paper towels. Pour off and discard enough bacon fat so skillet is still heavily coated with grease. Add onions to fat and saute 3-4 minutes on low to medium heat or until onions appear translucent. Add garlic and saute 1 minute. Add blended mixture into onions and garlic, cook over medium heat 5 minutes, stirring often. Split buns and toast, cut side down, for 2 minutes or until browned. Raise grill to high heat and close lid. While grill heats, spread on 2 tbsp of sauce, and set 1/2 cup arugula on each bun bottom. Brush grill grates with oil. Remove each patty from tray and swiftly place on grill. Close lid and cook 3-4 minutes per side. Flip burgers when cooked half way. During the last minute of cooking, lay 1 oz of cheese over each burger and again close lid. Place cooked burgers on arugula and lay 2 strips of bacon across cheese. Cap each burger with bun tops.

 

Notes: Each patty should be fairly uniform in size but don't strive for perfection--a juicer burger will be the result of less handling and compressing. Bacon fat has a lower smoke point than most oils, so keep the grill temperature low enough to avoid burning the onions and garlic. Bacon and sauce can be cooked on the stove instead of a grill if you like.

 

Number of Servings: 6

 

Submitted by: Alisa Nichole ()

Comment
 
 

Advertisement