Wine Varietal: Chenin Blanc
We make a stuffed pork loin in the winter with a similar flavor combination
1 ½ tablespoons Dijon mustard
1 ½ teaspoons smoked paprika
1 ½ teaspoons garlic powder
3/4 teaspoons cumin
3/4 teaspoons poultry seasoning
3/4 teaspoons cayenne
3/4 teaspoons salt
1/3 cup onion, finely diced
1/3 cup dried apricots, finely diced
1 1/2 pounds ground pork
2/3 cup apricot jam
1/8 cup Dijon mustard
¼ cup apple cider vinegar
1 teaspoon smoked paprika
1 teaspoon cumin
1 teaspoon poultry seasoning
2 tablespoons minced garlic
1/3 cup water
1 pound of bacon, cut into a large dice
2 cups onion, cut into thin half-moon slices
6 ounces double-crème brie cheese, rind removed and cut into 12 ¼” thick squares
6 whole wheat Kaiser buns
6 tablespoons mayonnaise
6 small pieces Romaine lettuce, each broken in half
Preheat propane grill to medium (375 degrees).
In a 2-quart bowl, mix all patty ingredients, except for pork. Using your fingers, incorporate pork into this mixture until just combined. Do not overmix. Portion pork into six 4-ounce patties.
In a small bowl, stir together all ingredients for apricot-bacon compote except bacon and onion. Assemble ingredients and materials for preparing compote: chopped bacon and onion, apricot jam spice mixture, wooden spoon, 3-quart grill-safe saucepan, and a vessel for hot bacon grease (such as an empty tin can). Place saucepan on preheated grill, and add bacon. Cook bacon until crispy, stirring continuously as it cooks. When all fat is rendered, pour excess bacon fat into tin can. Remove saucepan from grill, and add onion. Stir for about a minute off of heat. Return to grill, and add apricot spice mixture and stir continuously. When liquid evaporates, remove from heat and set aside to cool. Increase heat on grill to high.
Grill burgers 4-5 minutes on one side with grill lid down. Flip burgers, and place two slices of brie on top of each burger. Close lid and grill for 4-5 minutes. For last 30 seconds, toast buns on grill.
To assemble burgers: Spread ½ tablespoon mayonnaise on top and bottom of each bun. Place one patty on each bottom bun, and top patty with 1/3 cup of the apricot-bacon compote. Garnish each burger with two half-pieces of lettuce. Serves 6.