Fustini's Oils and Vinegars
Pork Burgers

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Pork Burgers


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Pork Burgers

Submitted by Chef John Vander Jagt



  • 2  pounds fresh ground pork
  • 2 tablespoons minced yellow onion
  • 2 tablespoons Farmhouse Sriracha
  • 1 teaspoon red pepper flakes
  • 1 tablespoon Fustini's Spicy Korean balsamic
  • Kosher salt
  • fresh cracked black pepper
  • 4 strips bacon, cooked crisp and cut in half
  • 4 slices of Canadian bacon 
  • Fustini's Peach Bourbon Jam
  • 4 thick slices of sharp Cheddar cheese
  • 4 brioche buns


Step 1. 

Heat charcoal or gas grill to medium. Combine ground pork, onion, sriracha, red pepper, Spicy Korean balsamic and mix well with your hands. Shape into 4 (8-oz.) burgers. Season with salt and pepper on both sides.  Grill burgers until internal temperature reaches 165 degrees F., turning after 8 minutes. Place 1 slice of cheese on top of each burger to melt.

Lightly toast brioche buns on the grill, being careful not to burn. Place pork burgers on buns; top each with 2 half-strips of bacon and finish with a dollop of Peach Bourbon jam.

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