Heartland Pork Burgers with Ginger Apple Chutney
Ginger Apple Chutney:
3 tablespoons salted butter
3/4 cup finely chopped red onion
2 1/2 cups diced, peeled and cored tart apples, such as granny smith
1/4 cup white balsamic vinegar
2 tablespoons honey
4 teaspoons finely minced, peeled fresh ginger
1/2 teaspoon ground cardamom
1/2 teaspoon crushed red pepper
1/4 teaspoon salt
2 tablespoons olive oil
1 cup chopped red onion
2 tablespoons minced, peeled fresh ginger
3/4 teaspoon salt
1 tablespoon minced fresh garlic
2 pounds ground pork
1/2 cup chopped fresh basil
4 teaspoons soy sauce, preferably tamari
1 teaspoon freshly ground black pepper
1 teaspoon toasted sesame oil
vegetable oil to wipe on grill rack
6-1 1/2 ounce slices sharp cheddar cheese
6 bakery style corn dusted kaiser rolls, split
3 cups baby arugula leaves
Heat a gas grill to medium high heat.
To make the Ginger Apple Chutney, place butter in a large, heat safe, fireproof skillet and place skillet on grill rack. When butter has melted, add onion and saute until onion is tender. Add apples, vinegar, honey, ginger, cardamom, crushed red pepper and salt and cook, stirring occasionally , until apples are crisp tender and mixture is thickened, about 4-5 minutes. Keep warm.
To make the patties, place a medium, heat safe, fireproof skillet on grill rack. Add olive oil and heat until hot. Add onion, ginger and salt. Saute until onion is tender and just starting to turn golden. Add garlic to onion mixture during last 2 minutes of cooking, taking care not to over cook garlic. Cool onion mixture to room temperature.
Place pork in a large mixing bowl. Add cooled onion mixture, basil, soy sauce, pepper and sesame oil. Blend mixture carefully so as not to compact meat. Form mixture into 6 equally sized patties.
Wipe the grill rack with vegetable oil.
Place patties on hot grill rack. Cover and cook 10-12 minutes and internal temperature reads 160 degrees on instant read thermometer, or to desired degree of doneness, turning once during cooking.
Add 1 slice of cheese to each patty during last 2 minutes of cooking patties to melt.
Place rolls cut side down on outer edges of grill rack to toast during last few minutes of cooking patties.
To assemble burgers, place a portion of arugula each roll bottom, followed by a cheese topped patty, an equal portion of Ginger Apple Chutney and roll tops. Serve immediately and enjoy
Yield: 6 burgers.