Asian Pork Burgers

Sunrise at Cobble Beach

Rob’s 60^th birthday was cause for great celebration, and what a party it was at the beautiful Cobble Beach Golf Club, where they recently hosted the Concours d’Elégance. At dinner we were treated to fresh Georgian Bay Pickerel and for dessert they served a spectacular lighthouse birthday cake, complete with a flashing light in the tower!  Thanks to Rosemary for pulling together this very special surprise (sorry we blew that with our entrance) in honour of a dear friend. 

Our friend, Mike Francis, recently sent us this delicious burger recipe from the UK.  It seemed like a great way to take advantage of both our garlic harvest and the amazing fall weather we’ve been having.  Topped with Peameal Bacon and Tomato Chili Jam, this becomes a really special treat. 

Asian Pork Burgers

Serves 8

2 tablespoons clear honey

3 tablespoons fish sauce (nam pla)

2 pounds lean ground pork

4 green onions, finely chopped

2 tablespoons crushed garlic

4 teaspoons finely chopped lemongrass - tender inner part of stalks only

2 tablespoons finely chopped mint

4 tablespoons finely chopped cilantro

2 tablespoons gluten free flour, (corn or rice flour)

Sesame oil for shaping

Salt & freshly ground black pepper

4 thick slices of peameal bacon.

In a small saucepan, mix together the honey and fish sauce, and heat to melt the honey.  Let cool.

Line a baking sheet with parchment paper, and preheat the barbecue on MEDIUM HIGH.

Mix the pork, green onions, garlic, lemongrass, mint, cilantro, flour, and cooled sauce in a large bowl, using your fingertips to combine.  Pour a small amount of sesame oil on your clean hands, and rub them together to coat (this will help prevent the mixture from sticking).  Form generous sized patties, and set them on the prepared baking sheet, and sprinkle with salt and freshly ground black pepper.

Reduce the heat to MEDIUM, and set the patties directly on the grill.   Cook for a total of 10 minutes, turning every 2 ½ minutes for Perfect Grill Marks.   At the same time, grill the peameal bacon until heated through.  Cut each slice in half and top the burgers with the bacon and Tomato Chili Jam. 

Tomato Chili Jam

1 jalapeño or serrano chili, seeded and finely chopped
1 tsp (5 mL) chopped garlic
2 tbsp (30 mL) ginger, chopped
2 tbsp (30 mL) fish sauce
1/3 cup (80 mL) brown sugar
1/3 cup (80 mL) red-wine vinegar
1 can diced fire roasted tomatoes
Asian chili sauce, to taste

Place jalapeño, garlic, ginger, fish sauce, brown sugar and vinegar in a saucepan.

Bring to boil slowly, stirring constantly. When it reaches a boil, lower heat to a simmer and add diced tomatoes.

Simmer gently for 40 to 50 minutes or until dark red and jam-like. If jam is too sweet add Asian chili sauce to taste.