Josh Capon of New York City's Lure Fishbar makes a spin-off of the traditional pork and apple combo with a super-rich burger with bacon and pork paired with Mike's Hard Apple. If you'd like even more porky flavor, toast the hamburger buns in the rendered bacon fat.
To see more recipes, go to "Reinvented American Classics."
Recipe adapted from Josh Capon, Lure Fishbar, New York City
Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
For the Sauce:
⅓ cup mayonnaise
⅓ cup ketchup
1 teaspoon apple cider vinegar
Kosher salt, to taste
For the Burger:
1½ pounds ground pork
Kosher salt and freshly ground pepper, to taste
4 slices applewood-smoked bacon
4 thin slices cheddar cheese
1 medium tomato, thinly sliced
1 small red onion, thinly sliced
4 potato rolls, split in half
1. Make the sauce: Combine the mayonnaise, ketchup and vinegar in a small bowl. Season with salt and set aside. Cover it and chill for at least 30 minutes. Make ahead: Sauce can be made, covered and chilled for up to 5 days.
2. Make the burger: Season the pork generously with salt and pepper. Form into 4 patties, each about ¾-inch thick. Refrigerate until ready to grill.
3. In a medium skillet, add the bacon and cook over medium heat until the bacon begins to crisp, about 4 to 5 minutes. Flip it over, and cook it for an additional 3 to 4 minutes. Using tongs, set the bacon aside until cooled slightly.
4. Prepare a charcoal or gas grill for medium-hot heat, or place a grill pan over medium-high heat. Place the patties on the grill or grill pan and cook until lightly charred on the bottom, about 4 to 5 minutes. Flip the burgers and top each patty with 1 slice of cheddar. Grill them to desired doneness, about 3 to 4 more minutes for medium. Grill the buns for 1 minute, until lightly charred.
5. Spread the sauce on the cut sides of the buns. Top with the burger patties, tomato and onion. Serve immediately.