Maple-Bacon Burgers
By Dan ZuccarelloPublished on January 28, 2019
Time
30 minutes
Yield
Serves 4
Ingredients
1 ½ pounds ground pork 4 teaspoons kosher salt, divided2 teaspoons pepper, divided6 cups (7 ounces) coleslaw mix ½ cup mayonnaise ¼ cup maple syrup 1 ½ tablespoons cider vinegar 2 teaspoons whole-grain mustard 4 slices thick-cut bacon 4 ounces sharp cheddar cheese, shredded (1 cup)4 brioche hamburger buns, split and toasted
Before You Begin
Serve with bread-and-butter pickles.
Instructions
- Divide pork into 4 equal balls. Flatten balls into even ¾-inch-thick patties. Using your fingertips, press down center of each patty until about ½ inch thick, creating slight divot. Sprinkle patties with 2 teaspoons salt and 1 teaspoon pepper. Combine coleslaw mix, mayonnaise, maple syrup, vinegar, mustard, remaining 2 teaspoons salt, and remaining 1 teaspoon pepper in bowl; set aside.
- Cook bacon in 12-inch cast-iron skillet over medium-high heat until crispy, about 6 minutes. Transfer bacon to paper towel–lined plate; once cooled, break slices in half. Add patties to now-empty skillet and cook until well browned on both sides and meat registers 160 degrees, about 10 minutes. Top burgers with cheddar, transfer to large plate, and let rest for 3 minutes. Place burgers on bun bottoms and top with slaw and bacon, then add bun tops. Serve.
Time
30 minutesYield
Serves 4Ingredients
1 ½ pounds ground pork
4 teaspoons kosher salt, divided
2 teaspoons pepper, divided
6 cups (7 ounces) coleslaw mix
½ cup mayonnaise
¼ cup maple syrup
1 ½ tablespoons cider vinegar
2 teaspoons whole-grain mustard
4 slices thick-cut bacon
4 ounces sharp cheddar cheese, shredded (1 cup)
4 brioche hamburger buns, split and toasted
Ingredients
1 ½ pounds ground pork
4 teaspoons kosher salt, divided
2 teaspoons pepper, divided
6 cups (7 ounces) coleslaw mix
½ cup mayonnaise
¼ cup maple syrup
1 ½ tablespoons cider vinegar
2 teaspoons whole-grain mustard
4 slices thick-cut bacon
4 ounces sharp cheddar cheese, shredded (1 cup)
4 brioche hamburger buns, split and toasted
Ingredients
1 ½ pounds ground pork
4 teaspoons kosher salt, divided
2 teaspoons pepper, divided
6 cups (7 ounces) coleslaw mix
½ cup mayonnaise
¼ cup maple syrup
1 ½ tablespoons cider vinegar
2 teaspoons whole-grain mustard
4 slices thick-cut bacon
4 ounces sharp cheddar cheese, shredded (1 cup)
4 brioche hamburger buns, split and toasted
Why This Recipe Works
For a fresh take on easy skillet burgers, we top juicy pork patties with cheddar cheese, maple slaw, bacon.
Before You Begin
Serve with bread-and-butter pickles.
Instructions
- Divide pork into 4 equal balls. Flatten balls into even ¾-inch-thick patties. Using your fingertips, press down center of each patty until about ½ inch thick, creating slight divot. Sprinkle patties with 2 teaspoons salt and 1 teaspoon pepper. Combine coleslaw mix, mayonnaise, maple syrup, vinegar, mustard, remaining 2 teaspoons salt, and remaining 1 teaspoon pepper in bowl; set aside.
- Cook bacon in 12-inch cast-iron skillet over medium-high heat until crispy, about 6 minutes. Transfer bacon to paper towel–lined plate; once cooled, break slices in half. Add patties to now-empty skillet and cook until well browned on both sides and meat registers 160 degrees, about 10 minutes. Top burgers with cheddar, transfer to large plate, and let rest for 3 minutes. Place burgers on bun bottoms and top with slaw and bacon, then add bun tops. Serve.
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