- Preparation time:
- 15 minutes
- Ivy Knight
Heritage Pork Burger
Connie DeSousa and John Jackson, chefs and co-owners of the Calgary restaurant CHARCUT Roast House, make a Heritage Pork Burger for sharing. “The bigger ones start at 24 ounces,” says Jackson. Served between thick slices of buttered brioche bread, topped with arugula and a sunny-side-up fried egg, and with pickles on the side, these burgers offer a new way to eat family-style.
½ tsp (2 mL) granulated sugar
2 tsp (10 mL) salt
2 tsp (10 mL) coriander seeds
¼ tsp (1 mL) ground white pepper
1 tsp (5 mL) garlic powder
½ tsp (2 mL) ground black pepper
¼ tsp (1 mL) ground mace
1 pinch ground allspice
2 lbs regular or medium ground pork
2 bulbs roasted garlic
1 tbsp (15 mL) white wine
2 cups cheese curds
1. In large bowl, add all spices to chilled ground pork; add roasted garlic. Use mixer at low speed for 3 minutes or mix by hand for 6 minutes, slowly drizzling in wine as you go, then form large patty and wrap. Chill 1 hour in fridge.
2. Grill burger over medium-high heat until a thermometer inserted into centre reads just under 155°F (65°C), approximately 6 minutes per side, then top with cheese curds and finish by broiling in oven or closing the lid on the grill until the cheese curds melt slightly.
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