Better Than Beef Burgers

Pairs well with:


Bright and full-bodied, this Zinfandel wine is a curious contradiction in tastes.


1 pound ground pork
1/2 teaspoon salt
1/2 teaspoon Mrs. Dash table blend
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/4 cup mashed softened sweet potato
1/4 cup finely chopped granny smith apple
1/4 cup whole berry cranberry sauce (divided)
1 egg
2 tablespoon softened butter (divided)
2 tablespoon vegetable oil
1 medium onion
1 tablespoon brown sugar
4 slices Canadian bacon
4 pineapple rings
4 lettuce leaves
4 soft egg or soft Kaiser rolls, split



Preheat an outdoor grill for medium- high heat. When the grill is ready, lightly oil the grilling surface. In a large bowl, mix together ground pork, salt, Mrs. Dash, ground cumin, ground cinnamon, sweet potato, apple, 1/2 of cranberries, and egg. Form the ground pork into four patties, and grill for 7 minutes per side, or until cooked through. Meanwhile, melt 1 tsp of butter in a large skillet over medium heat. Add onions, and fry until soft remove. Place the Canadian bacon in the same skillet, and fry until toasted. Remove the bacon, and turn the heat to medium. Quickly fry the pineapple rings in the bacon drippings just until browned on each side. Heat the remaining oil in the same skillet over medium-low heat; add the softened onions, and brown sugar. Cook and stir for about 15 minutes until the onions are golden brown. Set aside. Split buns in half, and spread butter on the inside. Place on the grill to toast briefly. To Assemble sandwiches: Set bottom of egg or soft Kaiser roll on a plate, and top with burger, a slice of Canadian bacon, a dollop of cranberries, a slice of pineapple, some of the caramelized onions, and a leaf of lettuce. Repeat with remaining burgers.