RECIPES: Recipe Details

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The Golden Local

This burger was inspired by my love for savory food and our local farmer’s market. Each summer I try to find new ways to integrate the wonderful abundant fresh vegetables, specifically beets which are my favorite.

Ingredients 

2lbs. Bacon
Caramelized Onions:
3 large Vidalia onions
¾ of reserved bacon grease
Patty
2 heads garlic
3 Medium sized golden beets
3 Medium sized carrots
½ C Raw cashews
1/2C golden raisins
3T Dijon Mustard (Grey Poupon)
1/2t Salt 3lbs Ground Pork
Curry Honey Aioli:
2 egg yolks
2C canola oil (Any reserve can be used to grease the grill)
1 pinch salt
¼ t Dijon Mustard (Grey Poupon) to taste
½ T Honey
1T Curry
6 honey wheat buns

Instructions 

2lbs. Bacon Heat an iron skillet on a gas grill to 350°F. Fry bacon set aside and reserve bacon grease. Caramelized Onions: 3 large Vidalia onions ¾ of reserved bacon grease Slice onions into ¼” rings and toss with ¾ of the reserved bacon grease. Wrap onions in heavy-duty aluminum foil and place on the gas grill heated to 400°F. Roast onions for 1.5 to 2 hours. Patty 2 heads garlic 3 Medium sized golden beets 3 Medium sized carrots ½ C Raw cashews 1/2C golden raisins 3T Dijon Mustard (Grey Poupon) 1/2t Salt 3lbs Ground Pork Take two heads of garlic and slice off the tops just enough to see the tops of the cloves poking through the paper-like covering. Wrap in heavy-duty foil and place on a gas grill at 400°F for 1 hour. Peel and cut carrots and beets into 1/8” cubes and toss with the remaining reserved bacon grease. Wrap in heavy-duty aluminum foil and roast on a gas grill at 400°F for 1 hour. Once the roasted beets, carrots and garlic are finished transfer the beets and carrots to a bowel. Remove the roasted cloves from their papery garlic sheath by pinching the bottom of each clove so that they pop out the top. Place the roasted garlic into a small bowel and mash with a fork until a paste has formed. Add garlic paste to the beets and carrots. Place raw cashews in a small food processor and process until nuts are finely chopped. Add nuts to vegetable and garlic mixture along with raisins Dijon mustard and salt. Mix ingredients together then add pork and mix just long enough to blend all ingredients together. Do not mix very long or meat will become mushy and compact. Form six evenly sizes patties and set aside to grill once aioli spread is complete. Curry Honey Aioli: 2 egg yolks 2C canola oil (Any reserve can be used to grease the grill) 1 pinch salt ¼ t Dijon Mustard (Grey Poupon) ½ T Honey 1T Curry In a small bowl whisk yolk salt and Dijon mustard until yolks lighten in color. Slowly add oil in a tiny trickle while whisking vigorously. As mixture begins to thicken you can add oil a bit faster. The aioli is complete when the mixture has a thick consistency. Add honey and curry and whisk until ingredients are fully integrated. Heat gas grill to 350°F. Grease grill by brushing excess canola oil on the grate. Place pork burgers on grill and cool for 5 minutes on one side and then flip and cook patties for 5-7 minutes on the other side. Place honey wheat buns on the grill 2-3 minutes before burgers have been completely cooked. Also place sliced Gruyere on top of he burgers to melt during the final stages of cooking. Toast buns slightly. Once buns and burgers are done slather honey curry aioli on the top and bottom buns, place caramelized onions and bacon on the patty enjoy.

Comments 

This burger paired best with the Suttter Home Merlot and Pinot Noir