Delicious pork cheese burger with apples, onions, honey, jicama and brie!!

Pairs well with:

Pinot Grigio

You won’t need a bouquet of flowers when you share our Pinot Grigio. This crisp wine with floral aromas is a wonderful way to make an entrance.


2 ½ Pounds ground pork
½ cup Grated green apple
1/3 cup Grated shallots
2 tablespoons of clover honey
1 ½ tablespoons of kosher salt
2 teaspoons of fresh ground pepper

Jicama and arugula topping
1 ½ cups of Jicama cut up in match stick style
1 cup of arugula washed and cut up into tiny bite size pieces
1 tablespoon of champagne vinegar
1/2 teaspoon of Kosher salt
1/8 teaspoon of fresh ground pepper

Apple and onion honey topping
2 tablespoons of unsalted butter
1 tablespoon of grapeseed oil
2 cups of apples sliced thin
1 white onion sliced in thin strips
½ cup of clover honey

5 tablespoons of Dijon mustard and 1 tablespoon of honey mixed
3 tablespoons of vegetable oil
6 slices of good quality creamy soft brie cheese
6 brioche buns split



Prepare or preheat grill to medium-high heat
To make patties, combine all ingredients in a glass bowl making sure not to over work the meat. Cover with plastic wrap and set aside.
To prepare the jicama and arugula topping, combine all ingredients in a glass bowl, cover and set aside till later.

Apple and onion honey topping
In a medium cast-iron skillet add butter and grapeseed oil, when butter starts to melt add apples and onions cook down till onions are translucent. Add honey and move skillet to low heat side of grill stir and leave on low heat so that it can caramelize.

Make 6 patties out of meat mixture about ¾ inches thick with an indent on top made with your thumb of each patty. Brush grill with vegetable oil and place patties over medium-high heat, cook patties for 5-7 minutes on each side until you can easily turn the patties over making sure to only turn patties once. Place brie cheese slices on the patties the last 3 minutes of grilling.

To assemble the burgers, spread the Dijon mustard and honey mixture on the sides of each bun, place bottom bun on plate, put an equal amount of the apple and onion topping on bottom bun followed by the brie cheese topped patty, then place equal amount of jicama and arugula mix on top of patty, top with buns and serve!