Pork Burgers with Baked Bean “Humus” and “Apple Sauce”

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.


1 15 oz can Van camps beans well drained
1T molasses
1T brown sugar
3T ketchup

1 1/2 lb ground pork
1t garlic powder
1t groundcoriander
1t ground cumin
1/2 t onion powder
1/2 t kosher salt
1/4 t ground black pepper

juice of 1 lemon
6 1/4 inch thick Granny Smith apple slices
juice of 1 lemon
2T sugar
1T cinnamon

vegetable oil for brushing the grill rack
6 good qualityhamburger buns


To make the baked bean humus, using a food processor blend the beans until smooth. Transfer to a small bowl. Combine the bean puree with the molasses, brown sugar and ketchup. Cover and refrigerate until serving.

To prepare the patties, combine the pork,garlic powder coriander, cumin, onion powder, kosher salt and black pepper. Mix well, handling the meat as little as possible to avoid compacting. Divide the mixture into 6 equal portions and form the portions into patties to fit the buns.

To prepare the “apple sauce”, put the lemon juice on a small plate or bowl. Dip both sides of each apple slice in the lemon. Combine the sugar and cinnamon and sprinkle on both sides of the apples.

Brush the grill rack with oil. Place the patties on the rack, cover and cook, turning once until done to preference, 5-7 minutes for each side. During the last few minutes place the buns sliced side down on the outer egdes of the grill rack to toast lightly.

To assemble the burgers, spread a generous amount of baked bean humus on the cut end of the bottom bun, followed by the pork patty, “apple sauce” and bun top.

makes 6 burgers