Archive for September 3rd, 2011

The sweet, mild flavor of pork and the pungent salinity of sauerkraut are a classic combo. This simple pork burger, made richer with the addition of beef, mustard, and applesauce, is crowned with an elaborate sweet-sour-salty pickled cabbage prepared by simmering sauerkraut, apple, caraway, and bourbon until the flavors marry.

Prep: 5 minutes
Grill: 7 minutes.

– Clean grill screen
– Long-handled spatula,

– These burgers are too loaded to pick up. So in lieu of a roll, we suggest serving them with your choice of potatoes: mashed, hashed, baked, or scalloped (you can’t go wrong)..

Gas: Direct heat, medium-high (425° to 450°F)
Clean, oiled grate
Direct heat, light ash
12-by-12-inch charcoal bed (about 3 dozen coals)
Clean, oiled grate on lowest setting
Direct heat, light ash
12-by-12-inch bed, 3 to 4 inches deep
Clean, oiled grate set 2 inches above the fire.

1 large, crisp apple such as Granny Smith or Jonathan, peeled, cored, and cut into 8 wedges
1 tablespoon canola oil or other flavorless oil
1 tablespoon dark or light brown sugar
2 tablespoons bourbon
½ teaspoon caraway seed
2 cups (about 10 ounces) refrigerated sauerkraut, drained and finely chopped
1 tablespoon unsalted butter
1½ pounds ground pork
8 ounces ground beef chuck, 85% lean
1 teaspoon Dijon-style mustard
¼ teaspoon dried thyme
½ cup unsweetened applesauce
½ teaspoon kosher salt
¼ teaspoon ground black pepper Oil for coating grill grate.

1. Heat the grill as directed. Put the grill screen on the grill to get hot.
2. Coat the apple wedges with the 1 tablespoon oil, and grill them on the screen until browned on all 3 sides and tender, about 2 minutes per side. Remove the apple and screen. Chop the apple coarsely.
3. Combine the brown sugar, bourbon, caraway seed, and sauerkraut in a skillet. Cook over medium heat until heated through. Add the chopped apple and butter and stir until the butter melts; keep warm.
4. Using your hands, mix the pork, beef, mustard, thyme, applesauce, salt, and pepper in a bowl until well blended; do not overmix. Using a light touch, form into 6 patties no more than 1 inch thick.
5. Brush the grill grate and coat it with oil. Put the burgers on the grill, cover, and cook for 7 minutes, flipping after about 4 minutes, for medium-done (150°F, slightly pink). Add a minute per side for well-done (160°F).
6. Serve the burgers topped with some of the sauerkraut mixture.

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