Whole Hog Burgers

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.


4 slices bacon
1/2 pounds ground pork
1/2 pound bulk pork sausage
4tablespoons applesauce
1 teaspoon apple pie spice
1/2 teaspoon garlic powder
1 teaspoon salt
2 tablespoons butter
1/2 cup chopped onion
1/2 small tart apple, peeled and sliced thin (about 1/2 cup)
2 tablespoons golden raisins
1 teaspoon balsamic vinegar
6 tablespoons dijon mustard
4 leafs romaine lettuce
4 ciobatta rolls



In a large skillet, cook bacon slices over medium setting until crisp, then crumble them. Reserve bacon drippings. In a large bowl, mix crumbled bacon, ground pork, sausage, bacon, applesauce, apple pie spice, garlic powder, and salt. Form mixture into four equal patties about 3/4”-1” thick. Lay burgers on a barbecue grill over a bed of medium-hot coals or medium-high heat on a gas grill (you can hold your hand at grill level only 3 to 4 seconds); close lid on gas grill. Cook burgers, turning once, until no longer pink in the middle, 13 to 15 minutes total.. While burgers are cooking, remove all but 2 tablespoons bacon drippings from skillet. Add onions, apples and raisins. Saute until onions are soft, about 5 minutes. Stir in balsamic vinegar, and cook until liquid is absorbed. Remove from heat, but keep warm. Split ciobatta rolls and toast them. Spread each split half with equal amounts of the dijon. Place a leaf of romaine on each bun bottom. Set burgers on buns. Top with the apple onion mixture. Serve immediately. Yield: Makes 4 burgers