Looking for a juicy idea to bump up the excitement for burger night? Here's a sweet, savory, and spicy apple, feta pork burger, topped with a cranberry and rosemary creme fraiche, served over apple slices and spinach on cranberry orange toast. Phew! A long description for a flavor loaded sandwich.
For the palate that craves creative fare and doesn't settle for ordinary...
I love dried cranberries and they have their special place in my recipes and everyday meals. But it's not the same as starting with the tart ruby and raw fruit and taking it in delicious directions. So I stock up over the holiday and freeze them. And there's usually cranberry sauce leftover, which also freezes well.
I also still have apples that were picked straight out of a Charlottesville orchard.I cannot get Winesap apples in the store so I'm savoring each and every one in as many ways as possible.
Ginger and apple is beautiful together. Forget the pale ground powder in the can for most of your recipes. It's not even close to being a replacement for the intense bright lemony tones of fresh ginger.
The apple in the burger offers contrast with the smokey cumin, citrusy coriander, and sharp pine taste of the oregano. The apple slices add crunch and another layer of sugar that offsets the tangy cranberry sauce.
I chose a citrus bread because those were the flavors winding through the rest of the sandwich but a whole grain wheat would also be tasty. However you decide to stack it, give these succulent pork burgers a try when you want to transcend beyond the traditional and into the tantalizing!
Spicy Apple & Feta Pork Burgers Topped With Cranberry Rosemary Creme Fraiche
Ingredients
1 pound ground pork (the kind used for sausage not lean)
1/4 cup crumbled feta cheese
1/4 cup apple, diced small, peeling on (I used Winesap but pretty much any apple with a nice balance of sweet and tangy will work)
1/4 cup onion, diced small
1 1/2 teaspoon fresh ginger, grated
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon fresh oregano
pinch of salt
1/4 teaspoon black pepper or red pepper flakes
1 tablespoon grapeseed oil
4 thick slices of cranberry orange toast (or bread of your choice)
2 small or 1 large apple, peeling on and cut into round slices or wedges (squeeze a tiny bit of lemon juice over slices to prevent them from turning brown)
Approximately 24 fresh spinach leaves
Cranberry Rosemary Creme Fraiche
Ingredients
1/2 cup creme fraiche
1/3 cup cranberry sauce (I've included my recipe below or you can use store bought)
1 teaspoon fresh rosemary
pinch of salt
Directions For Burgers
Combine first 10 ingredients in a bowl and blend with hands. Divide into 4 patties. Refrigerate for about 15 minutes.
Heat oil in a large skillet on medium. Cook pork burgers for approximately 10 to 15 minutes per side. Drain on paper towels.
Toast bread. Let it cool slightly. Smear a small amount of sauce onto bread. Layer spinach on. Then apple slices. Place burger down and spoon more sauce over the top. This is a fork and knife gourmet sandwich but if you're brave enough to tackle it by hand, go for it! Just have plenty of napkins close by.
Directions For Sauce
Combine all ingredients into a small bowl. Mix well. Set aside.
Cranberry Sauce
Ingredients
1 12 ounce bag fresh cranberries
1 cup pomegranate juice
1/2 cup maple syrup
1/2 cup white sugar (This is not as sweet as some cranberry sauces. If you like it really sweet add another 1/4 cup)
zest and juice of 1 orange
1/2 cup sweet red wine (I used Barefoot Sweet Red Wine Blend)
4 ounces pomegranate arils (This adds a tangy crunch to the sauce. If you've never had them taste these first before adding to your whole recipe.)
Directions For Sauce
Add all ingredients except wine and arils into a medium sauce pan. Bring up to a boil. Then simmer for about 10 to 15 minutes. Pour in wine. Continue to cook about 15 more minutes until it thickens. Cool. Store in refrigerator for up to 2 weeks or in the freezer for 2 to 3 months.
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