RECIPES: Recipe Details

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Garlicky-Cab Glazed Pork Burgers with Creamy Cilantro Spread

My family loves pulled pork in the winter. In the summer, it is a hassle having the crock-pot or oven on for such a long time. So I used similar flavors and created pork burgers! Made quickly on the grill with pulled pork flavors that my family loves.

Ingredients 

Garlicky-Cab Glaze

2 cloves garlic

1/4 cup small red onion

1 tablespoon cilantro

1/2 cup Sutter Home Cabernet Sauvignon

2 tablespoons Worcestershire sauce

1 teaspoon liquid smoke

Creamy Cilantro Spread

1/4 cup sour cream

1/4 cup cilantro

1 tablespoon lime juice

Pork Burgers

1/2 cup brown sugar

3 teaspoons salt

3 teaspoons pepper

1 1/2 tablespoons cayenne (adjust to taste)

2 teaspoons cinnamon

2 tablespoon cumin

4 teaspoons paprika

2 pounds ground pork shoulder

1/4 cup Garlicky Cab-Glaze

Vegetable oil for brushing the grill

6 large potato rolls

Instructions 

In a small food processor, make the Garlicky-Cab Glaze. Combine garlic, red onion, and cilantro until it forms a paste. Then, by hand, stir in Sutter Home Cabernet Sauvignon, Worcestershire sauce, and liquid smoke. Set 1/4 cup of the mixture aside to add to the burgers.

Next make the Creamy Cilantro Spread by combining sour cream, cilantro, and lime juice in a small food processor. Set aside in the fridge.

Lastly, make the Pork Burgers. Combine brown sugar, salt, pepper, cayenne, cinnamon, cumin, and paprika until well mixed. Then, combine with the ground pork shoulder and Garlicky Cab-Glaze mixture. Form into 6 patties.

Preheat the grill to medium high heat. Brush the grill with vegetable oil. Cook the burgers about 8-10 minutes per side, until fully cooked through brushing often with Garlicky-Cab Glaze (about once every minute). Grill the buns about 2 minutes. Spread 2 tablespoons of the Creamy Cilantro Spread on each bun. Top with a burger and serve immediately.

Comments 

The cucumbers can be made up to 2 days in advance and can be stored in the fridge until ready to use.