Pumpkin Spice Burgers
Meet your new favourite fall burger, featuring the unlikely marriage of pumpkin spice and ground pork. The juicy patty is accessorized with warm apple compote, sautéed kale, sharp cheddar and a mustardy maple mayo. If you don’t eat pork, you can swap in ground dark turkey meat.Ingredients:
Apple Compote
2 Royal Gala apples, peeled, cored, diced
1/3 cup (80 mL) water
1 tbsp (15 mL) fresh lemon juice
1 tbsp (15 mL) sugar
1 tsp (5 mL) pumpkin spice
Maple Mayo
1/2 cup (125 mL) mayonnaise
2 tsp (10 mL) maple syrup
1 tsp (5 mL) Dijon mustard
Pinch black pepper
Burgers
2 tbsp (30 mL) unsalted butter
1/2 cup (125 mL) panko
2 tsp (10 mL) pumpkin spice
1 egg
1/2 tsp (2 mL) salt, plus more for seasoning
1 lb (455 g) ground pork
3 tbsp (45 mL) canola oil, divided
1 bunch curly kale, stems removed, thinly sliced
1 tbsp (15 mL) apple cider vinegar
4 brioche burger buns, split
4 large slices aged white cheddar
Directions:
For the compote, combine apples, water, lemon juice, sugar and pumpkin spice in a small saucepan over medium heat. Cook, stirring occasionally, until apples are softened but not mushy, 15 to 20 minutes. Remove from heat. (Compote can be cooled, covered and refrigerated up to 1 week. Warm in microwave before using.)
For the maple mayo, place all ingredients in a small bowl. Whisk to combine. Cover and refrigerate up to 5 days.
For the burgers, melt butter in a large frying pan over medium heat. Add panko. Cook, stirring occasionally, until golden, about 5 minutes. Stir in pumpkin spice and toast until fragrant, about 30 seconds. Transfer to a large mixing bowl and cool completely. Stir egg and salt into panko. Add ground pork and mix until combined. Divide into four equal portions and shape into 1/2-inch (1-cm) thick patties. Cover and refrigerate until ready to use.
Wipe pan clean and return to medium heat. Add 2 tbsp (30 mL) oil then kale. Cook, stirring occasionally, until volume has reduced by three quarters, 5 to 7 minutes. Stir in vinegar and season with salt. Cook until vinegar has evaporated, about 30 seconds. Transfer mixture to a bowl.
Wipe skillet clean and place over medium-high heat. Add remaining 1 tbsp (15 mL) oil. Add patties and cook until nicely browned and cooked through, 4 to 6 minutes per side.
While burgers are cooking, toast buns. Spread maple mayo on bottoms then top with some kale (saving rest for another use), patties, apple compote, cheese and bun tops. Serves 4
2 Royal Gala apples, peeled, cored, diced
1/3 cup (80 mL) water
1 tbsp (15 mL) fresh lemon juice
1 tbsp (15 mL) sugar
1 tsp (5 mL) pumpkin spice
Maple Mayo
1/2 cup (125 mL) mayonnaise
2 tsp (10 mL) maple syrup
1 tsp (5 mL) Dijon mustard
Pinch black pepper
Burgers
2 tbsp (30 mL) unsalted butter
1/2 cup (125 mL) panko
2 tsp (10 mL) pumpkin spice
1 egg
1/2 tsp (2 mL) salt, plus more for seasoning
1 lb (455 g) ground pork
3 tbsp (45 mL) canola oil, divided
1 bunch curly kale, stems removed, thinly sliced
1 tbsp (15 mL) apple cider vinegar
4 brioche burger buns, split
4 large slices aged white cheddar
Directions:
For the compote, combine apples, water, lemon juice, sugar and pumpkin spice in a small saucepan over medium heat. Cook, stirring occasionally, until apples are softened but not mushy, 15 to 20 minutes. Remove from heat. (Compote can be cooled, covered and refrigerated up to 1 week. Warm in microwave before using.)
For the maple mayo, place all ingredients in a small bowl. Whisk to combine. Cover and refrigerate up to 5 days.
For the burgers, melt butter in a large frying pan over medium heat. Add panko. Cook, stirring occasionally, until golden, about 5 minutes. Stir in pumpkin spice and toast until fragrant, about 30 seconds. Transfer to a large mixing bowl and cool completely. Stir egg and salt into panko. Add ground pork and mix until combined. Divide into four equal portions and shape into 1/2-inch (1-cm) thick patties. Cover and refrigerate until ready to use.
Wipe pan clean and return to medium heat. Add 2 tbsp (30 mL) oil then kale. Cook, stirring occasionally, until volume has reduced by three quarters, 5 to 7 minutes. Stir in vinegar and season with salt. Cook until vinegar has evaporated, about 30 seconds. Transfer mixture to a bowl.
Wipe skillet clean and place over medium-high heat. Add remaining 1 tbsp (15 mL) oil. Add patties and cook until nicely browned and cooked through, 4 to 6 minutes per side.
While burgers are cooking, toast buns. Spread maple mayo on bottoms then top with some kale (saving rest for another use), patties, apple compote, cheese and bun tops. Serves 4
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