| Cuisine: American | Type: Sandwich | Serves: 4 |
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Source:
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Rachel Ray Magazine |
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Attributes:
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Book |
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Comments:
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This recipe is from Rachel Ray Magazine in 2008. It is nice twist on a hamburger with jerk seasoning and a nice apple slaw. Well, you knew that from the title. |
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Serving Suggestions:
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We love these burgers with French Fries. And, frankly, when we don't feel like frying, we use McCain's brand frozen fries. |
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Ingredients:
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2 granny smith apples, peeled, grated and patted dry Grated peel of one lemon, plus 1 1/2 tbs. juice 1/2 cup mayonnaise 1/3 cup chopped chives 3 tablespoonspure maple syrup, divided 2 tbs. Jamaican jerk seasoning, divided 1-1/2 pounds ground pork 8 slices applewood smoked bacon 4 oz. smoked cheddar cheese, thinly sliced 4 kaiser rolls, split and toasted |
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Instructions:
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1. In a medium bowl, toss the apples with the lemon zest and juice. Add the mayonnaise, chives, 1-1/2 tablespoons maple syrup and 1/2 tablespoon jerk seasoning; stir to combine; refrigerate. 2. In a large bowl, whisk together the remaining 1-1/2 tablespoons maple syrup and 1-1/2 tablespoons 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. 3. 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 pork 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 and cook until the cheese is melted and the patties are cooked trough, about 2 minutes more. 4. Place a pork patty on each toasted bun bottom, top with 2 slices of bacon, a quarter of the apple slaw and a roll top. |
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Related recipes:
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None |
2008-11-26