Ingredients
Scale
Ground pork burgers
- 1.5 pounds fresh ground pork
- 4 brioche buns
- 8 slices of gruyere cheese
- 4 tablespoons unsalted butter, divided
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
Quick pickled apples
- 2 small pink lady apples
- 1/2 cup champagne vinegar
- 1/2 cup water
- 1 tablespoon kosher salt
- 1 tablespoon sugar
Grainy mustard
- 1/4 cup mayonnaise
- 1 tablespoon whole grain mustard
Caramelized Onions
- 3 large yellow or Spanish onions
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 2 tablespoons pickling liquid from apples
Instructions
- Wash and slice apples into 1/8" slices using a knife or mandolin.
- Place remaining ingredients for the pickled apples in a small pot and bring to a boil.
- Pour hot liquid over apples that have been placed in a mason jar, or heat safe glass bowl. Let it come to room temperature and refrigerate. Apples are ready in an hour.
- Slice onions into 1/8" pieces. Then melt butter on medium low heat in a large saute pan. Add onions, salt, pepper, and pickling liquid.
- Continue caramelizing onions, stirring occasionally for about an hour until they are golden brown and soft.
- Divide ground pork into 3-4 oz balls and place them onto a hot griddle or cast iron pan. Smash them down with a burger press until they are thin. Then season lightly with salt, pepper and garlic powder.
- After a few minutes flip each burger patty and add gruyere cheese. Remove burgers after 1 more minute and when the pork has reached an internal temperature of 160°F.
- Toast brioche buns in the rendered pork grease thats on the griddle.
- Assemble the burger by adding the mustard and mayo together and smearing that onto the bottom bun. Add 1 burger patty, caramelized onions, and 1 more burger. Finish with pickled apples and the top bun.
