Prep 35 mins
Cook 20 mins
Jamaican spiced pork burgers with savory applewood smoked bacon, smoked cheddar, and tangy tart green apple slaw. Excuse me while i wipe the drool off my face...
- 2 granny smith apples, peeled, grated and patted dry
- 1 1⁄2 tablespoons lemon juice
- 1 lemon, rind of, grated
- 1⁄2 cup mayonnaise
- 1⁄3 cup chives, chopped
- 3 tablespoons maple syrup
- 2 tablespoons jamaican jerk spice, such as McCormick
- 1 1⁄2 lbs ground pork
- 8 slices bacon, smoked applewood
- 4 ounces smoked cheddar cheese, thinly sliced
- 4 kaiser rolls, split and toasted
- .In a medium bowl, toss the apples with the lemon peel and juice. Add the mayonnaise, chives, 1 1/2 tablespoons maple syrup and 1/2 tablespoon jerk seasoning; stir to combine; refrigerate.
- In a large bowl, whisk together the remaining 1 1/2 tablespoons maple syrup and 1 1/2 tablespoons jerk seasoning. Add the ground pork and combine. Shape into four 1-inch-thick patties, pressing your thumb in the center of each to prevent it from bulging.
- In a large nonstick skillet, cook the bacon over medium heat until crisp, about 8 minutes. Transfer to paper towels to drain, reserving the skillet with the drippings. Cover the bacon with foil to keep warm. Heat the bacon drippings over medium-high heat until sizzling. Add the pork patties and cook for 4 minutes; flip, lower the heat to medium and cook for 3 minutes more. Lower the heat to low and top each patty with a quarter of the cheese; cover the skillet and cook until the cheese is melted and the patties are cooked through, about 2 minutes more.
- Place a pork patty on each toasted roll bottom; top with 2 bacon slices, a quarter of the apple slaw and a roll top.
I buy whole boneless pork loins and grind half for recipes just like this one. These burgers are to die for. Didn't have bacon so just left it out and they were absolutely delicious. Second time making them I skipped the cheese (our preference), put them on a French Hamburger Bun (Publix Grocery Stores.) We like the green apple relish applied directly on the surface of both halves of the bun. Very juicy, a little messy but wonderful. The best burger in the world.
I play on a men's semi-pro Baseball team, over Memorial day weekend we had a break. So I thought I would have my team over to my house for a BBQ.
I had everything the recipe had called for but the smoked cheddar. (I couldn't find it to save my life) So I used Tillamook Mild Cheddar.
I became a Burger God with these babies. I had grown men giddy like small children when I told them there was enough for everybody to have two.
Coupled with my homemade chips, and an ice cold Northwest craft beer. This was a perfect recipe to kick off the grilling season!
This recipe is going into my bullpen, and will certainly be in my regular rotation.
Thank you College Girl! Again, you were right!