Brown Sugar Pork Burger with Bacon Onion Jam

Brown Sugar Pork Burger with Bacon Onion Jam

Prep Time: 10 minutes
Cook Time: 40 minutes
Servings: 4

Ingredients for Burgers

  • 1 lb ground pork
  • 2 Tbsp brown sugar
  • 1 tsp smoked paprika
  • 4 slices havarti cheddar cheese
  • 4 burger buns
  • 1 cup arugula
  • As needed Dijon mustard (optional)
  • To taste salt and black pepper

Ingredients for Bacon Jam

  • 3/4 lb bacon, cut into matchsticks
  • 1 medium onions, sliced
  • 1/4 cup balsamic vinegar
  • 1/4 cup brown sugar
  • 1/2 cup water

Directions

  1. Make the patties. In a bowl, combine ground pork with the first amount of brown sugar and smoked paprika until evenly distributed. Form into 4 equal-sized patties and refrigerate for 30 minutes to let the flavors meld.

  2. Cook the bacon. In a skillet over medium-low heat, add bacon and about ¼ cup of water. Cook, stirring occasionally, until the fat has rendered and the bacon has crisped, about 10 minutes. Use a slotted spoon to remove the bacon from the pan and set aside.

  3. Caramelize the onions. Reduce heat to medium-low. Remove all but 1 tablespoon of the rendered bacon fat from the skillet. Add the onions and ½ cup of water. Stirring occasionally, cook until the onions are significantly reduced in size and beginning to caramelize, about 20–25 minutes.

  4. Finish the bacon onion jam. Add the vinegar and second amount of brown sugar to the skillet. Cook until the vinegar has reduced and the sugar has dissolved, about 3–5 more minutes. Remove from heat and fold in the crisped bacon. Season with salt and pepper to taste. Set aside.

  5. Preheat the grill to 400°F.

  6. Grill the burgers. Place the pork patties on the hot grill and season with salt and pepper. Grill until the burgers reach an internal temperature of 160°F, about 3–5 minutes per side. If using cheese, add it after flipping so it melts.

  7. Assemble. Toast the buns on the grill. Spread Dijon on one side of the bun, if desired. Place the cooked burgers onto the buns and top each with 2 tablespoons of bacon onion jam and ¼ cup of arugula.