Perfect for summer bbq's and outdoor entertaining, these pork and bacon burger patties with a bourbon sauce are a quick and easy way to elevate your next get together. Whether you're firing up the bbq or cooking indoors, this mouth-watering recipe brings bold flavours with minimal effort, making it a great option for a fast, flavour-packed dinner for any occasion.
Ingredients:
Burger Patties
600gms minced pork
200gms streaky bacon, finely chopped
oil for frying
Salt’n’Peppa (or salt and pepper)
(Makes 4 decent sized patties)
Bourbon Sauce
Half small onion, finely chopped
2 garlic cloves, finely chopped
250 ml BBQ tomato sauce (or normal tomato sauce will do)
250 ml bourbon
¼ Cup sugar
¼ Cup cider vinegar
¼ Cup Worcestershire sauce
2 Tablespoon smoked paprika
2 Tablespoon Dijon mustard
1 teaspoon Salt’n’Peppa (or Chilli Garlic Salt or BBQ Salt subject to taste)
Instructions:
Burger Patties
Add the minced pork and bacon to a bowl with the salt’n’Peppa and combine gently until the bacon is evenly distributed through the minced meat. Mix quickly using your hands before shaping into four burger patties. You can make smaller patties if you require. Try to limit the amount of time you mix the mixture or shape your patties as the longer you handle minced pork the denser the patty will become as the protein strings within the port will create too much natural binder.
Set your patties aside until you are ready for cooking. Patties can be made ahead of time and left in the fridge but should be at room temperature when cooking.
Cook the burger patties using a small amount of oil for about 5 to 6 minutes each side until cooked through. Cook them thoroughly but avoid overcooking to keep them juicy. Avoid pressing down on the patties during cooking to retain the juices. Let them rest for a couple of minutes after cooking to allow the juices to redistribute.
Bourbon Sauce
In a pot over a medium heat, fry the finely chopped onions in a small amount of butter or oil until the onions become translucent and soft. Once your onions are cooked add in the garlic and cook for a further minute or two. Don’t add the garlic too early as it will burn.
Add the rest of the ingredients and whisk until well combined. Bring the sauce to a simmer and cook slowly for 15-20 minutes, stirring occasionally. Continue cooking until the sauce has reduced by roughly a third or until it is semi-thick, then remove it from the heat.
Assemble your burgers however you prefer. You can add anything you like such as red onion, lettuce, tomato etc. We started with mayo on the bottom bun followed with a layer of lettuce greens, our pork and bacon patty, a drizzle of our bourbon sauce, a slice of cheese and topped it all off with more rashers of smoky bacon.
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