Maple Mustard Pork Burgers
This recipe is from foodtv.ca the television show called from Licence to Grill hosted by Rob Rainford. Posted for ZWT4.
- Ready In:
- 2 lbs ground pork
- 2 shallots, finely dice
- 2 garlic cloves, minced
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 3 tablespoons maple syrup
- 2 tablespoons grainy mustard
- 1 tablespoon cider vinegar
- 1 teaspoon honey
- 1⁄2 teaspoon dry mustard
- 1 teaspoon orange zest, chopped fine
- 6 large onion hamburger buns, sliced
- In a medium size bowl combine the ground pork, diced shallots, minced garlic, salt and pepper.
- Form the mixture into 6 patties of equal size about 1 inch thick (2.5cm).
- At this point, you could freeze the patties, or place patties on to a tray and cover with plastic wrap.
- Place in the refrigerator until ready to grill.
- In a medium size bowl whisk together all glaze ingredients.
- Preheat barbeque grill to 375°F/190°C or medium high heat.
- Oil the grill.
- Brush the pork burgers with prepared glaze.
- Place pork patties on grill for 7-8 minutes basting every 2 minutes or until dark golden brown and slightly crisp on exterior.
- Flip the burgers and continue to cook for another 7 minutes basting every 2 minutes.
- Remove burgers from grill and place on tray.
- Place sliced buns on the bun rack for 1 minute.
- Serve burgers with warm onion buns and desired toppings.
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Good tasting burger. I had a problem with it getting crispy all around so my burger fell apart a little. I did make double the glaze and used it on the burger afterward along with mayo and cheese. I thought it would taste too much like garlic and shallots, but the flavor was just right! I served this with some fried lotus root for something a little different.Reply
Delicious! I love the flavor of the glaze. A nice alternative to traditional burgers. Since it is cold and rainy here today, we pan fried the burgers and used the glaze as a condiment on our burgers. We topped the burgers with spinach leaves. I served with Recipe #348549. Made for Every Day is a Holiday. Thank you for the recipe.Reply
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