Pork burgers with caramelized onions
[addthis tool="addthis_inline_share_toolbox"]
  • For the barbecue
[wpml-string context="bonichoix" name="title-preparation"]préparation[/wpml-string]
30minutes
[wpml-string context="bonichoix" name="title-cuisson"]cuisson[/wpml-string]
25minutes
servings
4
[wpml-string context="bonichoix" name="title-type-plat"]type de plat[/wpml-string]
Crêpes, bread and sandwiches
[wpml-string context="bonichoix" name="title-preparation"]préparation[/wpml-string]
30minutes
[wpml-string context="bonichoix" name="title-cuisson"]cuisson[/wpml-string]
25minutes
servings
4
[wpml-string context="bonichoix" name="title-type-plat"]type de plat[/wpml-string]
Crêpes, bread and sandwiches
Pork burgers with caramelized onions
[addthis tool="addthis_inline_share_toolbox"]
  • For the barbecue
[wpml-string context="bonichoix" name="title-preparation"]préparation[/wpml-string]
30minutes
[wpml-string context="bonichoix" name="title-cuisson"]cuisson[/wpml-string]
25minutes
servings
4
[wpml-string context="bonichoix" name="title-type-plat"]type de plat[/wpml-string]
Crêpes, bread and sandwiches
[wpml-string context="bonichoix" name="title-preparation"]préparation[/wpml-string]
30minutes
[wpml-string context="bonichoix" name="title-cuisson"]cuisson[/wpml-string]
25minutes
servings
4
[wpml-string context="bonichoix" name="title-type-plat"]type de plat[/wpml-string]
Crêpes, bread and sandwiches
[wpml-string context="bonichoix" name="title-ingredient"]ingrédients[/wpml-string]
  • Onion compote
  • 30 ml butter
  • 2 onion(s) (medium size)
  • 250 ml red wine
  • 80 ml onion confit
  • Meat patties
  • 600 g lean ground pork
  • 1 egg(s)
  • 2 ml coriander (ground)
  • To taste, salt and pepper
  • Chiffonnade
  • 1 head lettuce (Boston), finely sliced
  • 1 apple(s) , minced
  • 1 bunch(es) coriander , coarsely chopped
  • 15 ml dijon mustard
  • 15 ml olive oil
  • 15 ml lemon juice
  • To taste, salt and pepper
  • 1 brie cheese , sliced
  • 4 small ciabatta buns
  • Onion compote
  • 30 ml butter
  • 2 onion(s) (medium size)
  • 250 ml red wine
  • 80 ml onion confit
  • Meat patties
  • 600 g lean ground pork
  • 1 egg(s)
  • 2 ml coriander (ground)
  • To taste, salt and pepper
  • Chiffonnade
  • 1 head lettuce (Boston), finely sliced
  • 1 apple(s) , minced
  • 1 bunch(es) coriander , coarsely chopped
  • 15 ml dijon mustard
  • 15 ml olive oil
  • 15 ml lemon juice
  • To taste, salt and pepper
  • 1 brie cheese , sliced
  • 4 small ciabatta buns
[wpml-string context="bonichoix" name="title-list-preparation"]préparation[/wpml-string]
Onion compote
  1. In a large skillet over medium-high heat, brown onions in butter until translucent.
  2. Add wine and onion confit and bring to a boil.
  3. Reduce heat to medium and simmer until liquid is completely evaporated, around 40 minutes.
Meat patties
  1. Meanwhile, mix pork, egg, and coriander together and season with salt and pepper to taste.
  2. Shape into 4 equal-sized meat patties and set aside.
  3. Preheat barbecue to medium-high.
Chiffonnade
  1. In a large bowl, mix together lettuce, apple, and cilantro.
  2. Mix mustard, olive oil, and lemon juice together for dressing.
  3. Add dressing to chiffonade. Mix well.
  4. Cook meat patties on the lower grill of the barbecue for around 3 or 4 minutes per side, turning once, or until a meat thermometer inserted in the thickest part of the patty reads 70°C (160°F).
  5. When finished cooking, place one or two slices of cheese on the meat patties and lightly grill ciabatta buns.
  6. Spread onion compote over 4 ciabatta halves.
  7. Place a meat patty with melted cheese on the compote.
  8. Garnish with chiffonade to taste and place other ciabatta half on top.