Pork Burgers With Apple-Onion Chutney And Spicy Brown Mustard

Pairs well with:

Riesling Moscato

Enjoy the slightly sweeter side of Riesling and delight in the fruits of summer. This wine makes a splash with juicy peach flavors, and a dash of Moscato’s creamy apricots and melons.

This recipe is a spin on the classic pork shoulder and apple dinner recipe, only in burger form. The spicy brown mustard cuts some of the sweetness of the chutney and both of these flavors pair beautifully with the pork.



  • 1½ Pounds ground pork
  • 2 Cloves garlic
  • ½ Teaspoon dried sage
  • 2 Tablespoons fresh thyme
  • ½ Cup white onion, grated
  • 1½ Teaspoons kosher salt
  • ½ Teaspoon black pepper

Apple Onion Chutney:

  • 2 Tablespoons butter
  • 2 Medium white onions, sliced
  • ⅓ Cup apple cider vinegar
  • 2 Medium apples, peeled and chopped
  • ½ Cup sultana raisins
  • ½ Cup fresh apple cider
  • ¼ Cup honey
  • 1 Cinnamon stick
  • 2 Whole cloves
  • 1 Bay leaf
  • ½ Teaspoon salt
  • ¼ Cup spicy brown mustard
  • 6 Potato buns
  • 6 Slices Swiss cheese


Apple Onion Chutney:

  1. Over medium heat, add butter to sauté pan. Once melted, add onions, raisins and apples
  2. Cook onions and apples for 15-20 minutes, or until slightly caramelized
  3. Add apple cider, honey, vinegar, cinnamon, cloves, bay leaf, and salt. Simmer mixture on medium-low heat until liquid evaporates
  4. Set aside while preparing the burgers


  1. Combine all ingredients in large bowl and mix well
  2. Once evenly combined, form into 6 evenly sized balls, and then form into patties. Press thumb in center of patty to form indentation to avoid bulging while grilling
  3. Preheat grill to medium high heat. Grill burgers, undisturbed with cover closed, 5-6 minutes
  4. Turn and grill other side until patties are firm and internal temperature registers 160 degrees Fahrenheit, approximately 4-6 minutes
  5. When you have 2 minutes remaining, add a slice of Swiss cheese to each patty and allow to melt
  6. Meanwhile, grill buns cut-side down until lightly toasted
  7. Spread approximately 1 tablespoon (or less, depending on taste) evenly on both sides of toasted buns
  8. Serve patties on buns with large spoonful of apple-onion chutney