One of the things we’ve been doing this summer is trying unusual burgers – having the outdoor kitchen has made this a breeze. In this case, we were able to do everything on the griddle. The apple slaw rocked. The burgers themselves? I think I’d use less jerk seasoning next time, because while they were good and the combination worked, the ginger was a little too in your face. Live and learn. I’m submitting this dish to the Food Network Chefs event over at Joelen’s Culinary Adventures, since Rachael Ray and the Food Network are practically ubiquitous.
Jerk Pork Cheeseburgers with Green Apple Slaw
recipe from Every Day with Rachael Ray magazine
2 Granny Smith apples, peeled, grated and patted dry
Grated peel of 1 lemon plus 1 1/2 tbsp. juice
1/2 c. mayonnaise
1/3 c. chopped chives
3 tbsp. pure maple syrup
2 tbsp. Jamaican jerk seasoning
1 1/2 lbs. ground pork
8 slices applewood smoked bacon
4 oz. smoked cheddar cheese, thinly sliced
4 burger rolls, split and toasted
In a medium bowl, toss the apples with the lemon peel and juice. Add the mayonnaise, chives, 1 1/2 tbsp. maple syrup and 1/2 tbsp. jerk seasoning; stir to combine; refrigerate.
In a large bowl, whisk together the remaining 1 1/2 tbsp. maple syrup and the 1 1/2 tbsp jerk seasoning. Add the ground pork and combine. Shape into four 1-inch-thick patties, pressing your thumb in the center of each to prevent it from bulging.
In a large nonstick skillet, cook the bacon over medium heat until crisp, about 8 minutes. Transfer to paper towels to drain, reserving the skillet with the drippings. Cover the bacon with foil to keep warm. Heat the bacon drippings over medium-high heat until sizzling. Add the prok patties and cook for 4 minutes; flip, lower the heat to medium and cook for 3 minutes more. Lower the heat to low and top each patty with a quarter of the cheese; cover the skillet until the cheese is melted and the patties are cooked through, about 2 minutes (ours took far longer, more like 5).
Place a pork patty on each toasted roll bottom; top with 2 bacon slices, a quarter of the apple slaw and a roll top. Serves 4.