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Peachy Pork Burgers (Southern Flavors with an Asian Twist)

I really enjoy fruit chutneys with pork tenderloin. When I heard about this contest, I decided to see if I could put the chutney inside a burger. Being from the South, I wanted to use two traditional flavors--pork and peaches. Surprisingly, it worked--and tasted delicious! The first time I made it, I really didn't like the strong acidic taste of the liquid in the chutney, and thought I had blown it. But I decided to leave the liquid out and use the solid pieces only. I really did not expect to like the burger on that first attempt, but boy was I surprised! It was wonderful--full of flavor and very moist. Though I have altered that original recipe a little (mainly to get it down to 16 ingredients), the burgers are still a crowd pleaser. I'll be making these for a long time. I hope you enjoy them as much as my friends and family do!

Ingredients 

Wasabi spread
1/2 cup mayonnaise
1 teaspoon wasabi paste*
Peach Chutney
2 tablespoons olive oil
1/3 cup finely diced red onion
1/3 cup finely diced yellow or orange bell pepper
2 tablespoons fresh minced garlic
1/3 cup brown sugar
3 tablespoons ponzu**
1/3 cup balsamic vinegar
1 tablespoon dry mustard
2 medium peaches, peeled and diced (should be ripe, giving slightly to gentle pressure)
Burgers
1 1/2 pounds ground pork
1 teaspoon kosher salt
1 teaspoon fresh ground black pepper
1/2 cup panko***
2 – 3 tablespoons vegetable oil for brushing grill rack
6 Kaiser rolls

Instructions 

Directions for wasabi spread: Mix mayonnaise with wasabi paste, blending well. Cover with plastic wrap and refrigerate until ready to dress burgers. Directions for peach chutney: Preheat grill to medium. Using a 10 – 12 inch non-stick, fireproof skillet, heat olive oil for 2 – 3 minutes. Add onion and bell pepper. Cook until soft and translucent, about 10 minutes. Add garlic. Continue to cook, stirring well, for 3 – 5 minutes. Be careful not to burn garlic. Reduce heat if necessary. Add brown sugar, ponzu, vinegar, and dry mustard, mixing well. Cook over low heat for 10 – 15 minutes to thicken mixture slightly. Add diced peaches during last 5 minutes, stirring to coat thoroughly. Leave chutney in pan, but remove from heat and allow mixture to rest until cool enough to touch (10 - 15 minutes depending on air temperature). Directions for burger mixture: In a bowl, combine ground pork, salt, pepper, and panko. Remove solid pieces from chutney mixture with a slotted spoon and add to pork mixture. Discard liquid from chutney mixture. Use clean hands to combine burger mixture thoroughly, making sure chutney is evenly distributed throughout the pork. Divide mixture into 6 equal parts and form into patties about 3/4 inch thick, handling as little as possible. Heat grill to medium and brush rack with vegetable oil. Arrange patties on rack, so that they are slightly removed from direct flame, as burgers will drip. Close grill top and cook 5 - 7 minutes on first side. Grilled side of patties should show some caramelization. Turn patties and cook an additional 5 – 7 minutes or until an instant read thermometer inserted into center of each patty reads 160 degrees. During last 3 – 4 minutes of cooking, place Kaiser rolls on grill rack, insides down. Brown lightly. To serve, place a burger on the bottom half of each roll. Spread tops of rolls generously with wasabi mixture and place on burgers. Enjoy! *Wasabi is Japanese horseradish. **Ponsu is a thin, citrus-based asian sauce. You may substitute 1 tablespoon each of lite soy sauce and fresh lemon juice. ***Panko is a Japanese breadcrumb—very crunchy and flaky. All can generally be found in the asian specialty section of most grocery stores.

Comments 

Footnotes have been added for cooks who may not be familiar with these Asian ingredients in order to help them have a better overall idea of the flavors in this recipe.