Before I start this post I just want to let you guys know about our new sponsor, The Employment Branch, which is a temp agency for recently out-of-work non-essential government employees. That's right, The Employment Branch, "Yes, you actually HAVE to work to get paid."
I've been wanting to make this burger and put it up on the blog for a long time and we all know once you've built something up in your mind for such a long time, it always lives up to your expectations. Before I continue to ramble on about how perfect this burger is for an autumn weekend dinner, I want to explain the name of the burger. No I'm not going to explain the joke to you and why it works, but I do want to say that I took a page out of Bob's Burgers book and
. If you don't watch
then you probably should. Why? Because you're reading this blog and you obviously have some brain functionality and like to laugh.
I'm not going to keep talking about a burger. It's a pork burger with apple chutney, goat cheese, and onion rings served with a beet and goat cheese "salad". That's all you need to know, enjoy.
Hello, W orld!
Pork Burgers
yields 5 burgers
- 1 lbs. Ground Pork
- 1/4 cup Oats
- 1 Egg
- 1/2 teaspoon Garlic Salt
- 1/2 teaspoon Paprika
- 1/4 teaspoon Pepper
- 1/2 teaspoon Sage dried
- Mix everything together in a large mixing bowl with your hands.
- Make patties, should yield about 5.
- In a large skilled or if you have a grill, coat with a touch of oil. Turn the heat up to 11! Actually no, don't do that, just turn it up to like medium high. Cook each side for about 2 minutes or until it's golden brown.
- Top your burger with the apple chutney, onion rings, and some goat cheese.
I like adding oats to my burgers, because it makes the meat go a bit further. And we all love meat that keeps on coming.
Apple Chutney
- 4 Apples quartered and seeded
- 2 Fiji
- 2 Gala
- 1/2 Red Onion sliced
- 2 teaspoons Olive Oil
- 1 1/2 tablespoons Apple Cider Vinegar
- 3 tablespoons packed Dark Brown Sugar
- 1 tablespoon Molasses
- 1/2 teaspoon Cumin
- 1/4 teaspoon Curry Powder
- 1/2 teaspoon Garlic Salt
- 1/4 teaspoon Ground Black Pepper
- 1/2 teaspoon Cinnamon
- 1/2 teaspoon Paprika
- Heat the olive oil in a saucepan over medium-high heat while you turn the onion and apples into pebble sized pieces with a food processor.
- Stir the apples and onion into the hot oil. Stir all the other ingredients and let simmer for about 1 hour 30 minutes, be sure to stir occasionally.
Baked Onion Rings
- 1/2 Red Onion thickly sliced
- 2 Eggs
- 1/3 cup Milk
- 1/2 cup Flour
- 1 cup Bread Crumbs
- Oil
- Salt and pepper
- Preheat oven to 375°.
- Get small-ish mixing bowls. Put the flour in one, eggs and milk (whisked together) in another and the bread crumbs, salt and pepper in the last one. Lightly coat a baking pan with some oil.
- Coat the sliced onion rings in flour. Then dip in the egg and milk mixture and finally the breadcrumbs. Place in the baking pan and cook for 20 minutes or until golden brown. Flip halfway through cooking.
Baked Beet and Goat Cheese "Salad"
- 3 Beets
- 3 Golden Beets
- 2 tablespoons Red Wine Vinegar
- 5 oz. Goat Cheese
- Micro Greens
- Prepare the beets for baking (cutting off the tail and the green stuff). Preheat the oven to 350. Place the beets in a baking pan and cover with tin foil.
- Bake for about 1 1/2 hours. Take out of oven and let cool. The beets can be prepared the evening before.
- Remove the skin from the beets. Slice vertically to make beet discs, which also happens to be what I call records.
- Stack the beets and goat cheese together and top with micro greens.
Just because it's fall that doesn't mean you need to drench everything in pumpkin spice. Now go out there and make something delicious and avoid Starbuck's pumpkin spice latte, it causes gourding.
All photos taken by
