Spicy Pork Burgers With Honey Mustard Caramelized Onions~

Mise En Place:)~



We are already at posting about a recipe we have gleaned and made lately~
You can view more by visiting Ann and Lori~

Well The English Kitchen..More precisely Marie.. posted this ..and the onions..just got to me..not to mention the pork burgers.. we are not great ground turkey and chicken lovers..but pork? It works..



We both gave these burgers a 2 thumbs up..I e-mailed the recipe to our daughters and It's on our keeper list now..
Marie..Thank you again for a great recipe!!

La Recette~

*Spicy Pork Burgers*
Makes 6
Printable Recipe

Delicious, moist burgers flavoured with tasty spices and served with spicy fried onions. These are quick, easy and fabulously tasty!

1 kg of ground pork
(can also use equal amounts of ground pork and veal, just so long as
you have 1kg of meat)
1 heaping tsp of dried marjoram
1 heaping tsp of dried ground ginger
1/2 tsp freshly ground nutmeg
1 tsp celery seed
10 cardamom pods, seeds removed and ground to a powder
(discard the pods)
1 20g packet of flat leaf parsley, finely chopped
1 tsp salt
1/4 tsp freshly ground black pepper

1 TBS olive oil to cook

For the onions:
1 TBS butter
2 large onions, peeled, cut in half and sliced into half moons
1 TBS dijon mustard
2 tsp runny honey

Combine the meat with all the spices and parsley. Mix well with your hands to combine thoroughly. Shape into 6 round patties, slightly thicker on the outside edges than in the middle. (This helps them to keep their shape better) Set aside.

Take a large skillet and melt the butter for the onions over medium heat. Add the onions and cook, stirring occasionally over medium heat, until they begin to soften and brown in places. Stir in the mustard and honey. Mix well. Set aside and keep warm.

Wipe the skillet out and then add the olive oil. Heat until hot over medium high heat. Add the meat patties. Cook for 5 minutes on each side, until cooked through and nicely browned. Don't press down when cooking as you will press the meat juices out and end up with dry burgers.

Serve the burgers hot with some of the spicy onions spooned over top~


(Apologies for the night shot:))





My notes~

We used fresh ginger..Ever since Jacques learned that peeling ginger w/ a spoon is a breeze and that freezing it first before grating(RICARDO)..makes grating it in fact a snap.. we always use fresh ginger..
He BBQ'd the patties..that I prepared this morning.. and the buns.. I did cook down the mustard and honey a tiny bit for the onions.. I added some Honey Lime Chipotle mustard as a condiment to the burgers..very little..and some arugula on the bun for crunch~
We had home baked fries..and house Dills..
GREAT BURGERS..Courtesy of The English Kitchen~

Best in show of Caramelized Onions:)I'll never make them the regular way anymore~