Pennsylvania Dutch Biscuit Sliders with Quick Apple Chow Chow and Spicy Bacon Mustard

Pairs well with:


Reach for our Chardonnay when you’re in the mood for a rich and creamy wine that delights with the fruity flair of pear, apple, and peach.


Pork Burgers:
1lb. Ground Pork Shoulder
1/2lb. Ground Pork Sausage
1/3c. Yellow Onion, minced
1/2c. Cornmeal
1 1/2tbsp. Maple Syrup
1 egg
2tsp. Salt
1tsp. Cracked Black Pepper
1tsp. Ground Sage
1/8tsp. Nutmeg

Apple Chow Chow
1 Fuji Apple, cored and julienne
1 Granny Smith Apple, cored and julienne
1/2c. Celery, minced
1/4c. Red Onion, minced
1/4c. Sugar
1/4c. Cider Vinegar
1tbsp. Olive Oil
1 1/2tsp. Fresh Dill, chopped
1 tsp. Salt

Spicy Bacon Mustard:
6 slices bacon, cooked and crumbled
1/2c. Dijon Mustard
2 tbsp. Coarse Ground Mustard

12 Small Buttermilk Biscuits
1tbsp. Butter, melted


For the Pork Burgers:
In a large bowl, using your hands, fold together ground pork shoulder, sausage, onions, cornmeal, maple syrup, egg and seasonings. Portion burger mix into 3 oz. burgers, cover and keep refrigerated until ready to grill.

For Apple Chow Chow:
In a medium bowl combine apples, celery, onion, sugar, vinegar, oil, dill and salt. Gently toss, cover tightly and set aside in the fridge.

For Spicy Bacon Mustard:
In a small bowl mix together bacon, dijon and coarse ground mustard until incorporated. Cover and set aside in the fridge until ready to use.

Preheat grill to medium high heat. Place 3oz pork patties and cook for 3 minutes on each side. Pull patties and allow to rest before assembling the sliders.
Split biscuits and brush top with melted butter. Spread spicy bacon mustard on both halves of the biscuit, top with pork patty and apple chow chow. Serve immediately and enjoy! Yum