Author Notes
Dripping with a maple apple glaze and nestled between a brioche bun, these pork and leek burgers are a decadent way to close out the grilling season. —Rachel (Simple Seasonal)
Ingredients
- Burgers
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1 pound
ground pork
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1/2 cup
finely diced leeks
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1/2
peeled and shredded tart green apple
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2 teaspoons
worcestershire sauce
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1 teaspoon
finely diced fresh sage
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1 teaspoon
minced garlic
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1/8 teaspoon
salt
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1/8 teaspoon
pepper
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1 teaspoon
olive oil
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1
tart green apple cut width-wise in rings with the seeds removed
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4
slices of gruyere cheese
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4
Brioche buns
- Glaze
-
1/4 cup
unsweetened apple juice
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1/4 cup
real maple syrup
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1/8 teaspoon
salt
-
pepper to taste
Directions
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Clean and preheat your grill.
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Add ground pork, finely diced leeks, peeled and shredded tart green apple, worcestershire sauce, sage, garlic, salt, and pepper to a mixing bowl. Before dicing your leeks, be sure to clean them well so that you don't get grit in your burgers. To shred the apples I used a box grater.
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Using your hands, gently combine the ingredients and then form them into 4 patties. Lightly oil them with 1 tsp olive oil (if your grill grates are getting old, you may need to use a little more).
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If your pork hasn't come to room temperature yet, allow it time to do so before beginning to grill, so that they cook more evenly.
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Grill the patties over direct medium heat (350ºF - 450ºF) until they're cooked through, about 12-15 minutes, turning once. Keep the lid closed as much as possible while grilling.
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While the burgers are grilling bring your glaze ingredients to a simmer in a saucepan. Simmer until the contents are reduced by half and have become a syrupy glaze. Set aside until the burgers are done cooking.
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Cut a sour green apple width-wise and remove the seeds to make an apple ring. Slice 4 pieces of gruyere cheese. Set aside.
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Once you've removed the burgers from the grill, coat them with your maple apple glaze using a pastry brush. At this time you can toast your brioche buns if desired.
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To assemble the burgers, top the patty with an apple ring and a slice of gruyere cheese, and drizzle on a little more maple apple glaze for good measure. Top off with the brioche bun and take a big bite!
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