Poppin Pork Burgers with Green Apple Slaw Recipe

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Grand Prize-Winning Pork Recipe!!! Celebrity chef and grilling guru Guy Fieri and The Other White Meat spent the summer encouraging America's "gratest" grillers to beat the blahs and go bold with the "Bring it t-ON-g! Pork Grilling Challenge," a nationwide search for America's boldest grilled pork recipe. Fieri, who is known for grilling with gusto, awarded Steven Overlay of Henderson, Nev. the $5,000 grand prize and the coveted "golden tongs" for his recipe, "Poppin Pork Burgers with Green Apple Slaw." Try this at home yourself by following the recipe directions below! For more information on the contest and remaining tour dates, visit http:///www.theotherwhitemeat.com. ATefft on behalf of The Other White Meat
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  • 1 1/4 pounds ground pork
  • 4 ounces pancetta, uncooked
  • 1/2 cup dried apricot
  • 1 clove fresh garlic, peeled
  • 2 each Mexican Chili peppers, dry
  • 1 bunch green onions
  • 4 each leaves fresh sage
  • 1/8 teaspoon black pepper
  • 1/8 teaspoon cumin, ground
  • 1 each large carrot, peeled
  • 1 each large Granny Smith
  • 1 tablespoon light karo syrup
1 1/2 tablespoons apple cider vinegar

1 teaspoon Guldens Brown mustard

6 buns

Pinch celery seed

Salt to the taste

White sugar to the taste

Mince pancetta, garlic, white of green onions (save tops for slaw), apricots, chili pods and sage. Add pepper and cumin and work into the ground pork thoroughly. Next make into six even balls and flatten patties and place each one on wax paper until ready to use.

In a small nonporous bowl combine karo syrup, mustard, vinegar, and celery seed. Next core apple and cut fruit into long thin julienne (matchstick size) and then place directly into vinegar mix. Do the same with the carrot and then cut the green onion tops "Chinese style," angled as long and thin as you can and add to the mix. Mix well and refrigerate for at least an hour and season with sugar or if you feel it needs salt to taste.

Place poppin pork burger patties directly on char broiler or grill set at mid-high heat and grill about 3-4 minutes per side turning 3 times and brush with oil to avoid dryness. When the internal temperature reaches 155 degrees F remove the burgers and set on your buns. Then garnish with a healthy pile of green apple slaw.

Recipe courtesy Steven Overlay on behalf of The Other White Meat

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Poppin Pork Burgers with Green Apple Slaw Recipe Reviews

poppin pork burgers with green apple slaw

Average of 4.00 out of 5 stars
Rating of 4 out of 5.0 stars
Ratings (1)
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Kiki D
Rating of 4 out of 5.0 stars
Reviewed By
"This burger is a nice change if you're used to the same old ground beef. The sage and apricot are subtle and the green apple slaw is crisp and fresh couterpoint to the solid pork burger...delicious any time of year!"
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