Whole Hog Burger Recipe

Servings: 4
Total time: 1 hour

Ingredients

for the burger:
1 pound applewood smoked bacon
2 pounds ground pork
3 tablespoons clarified butter
1 teaspoon chili flakes
10 garlic cloves, minced
1 bunch sage, chopped
1 yellow onion, minced
kosher salt and freshly ground black pepper, to taste
8 slices gruyere cheese

to serve:
4 brioche buns, halved
4 tablespoons clarified butter, melted
4 tablespoons whole grain mustard
12 sweet mini gherkins, sliced
4 slices headcheese, halved
4 tablespoons apple butter or apple chutney

Directions

1. Grind the bacon using a meat grinder, combine with pork, and set aside.

2. In a large skillet, heat butter over medium. Add the chili flakes, garlic, sage, and onion and cook until soft, 3 to 5 minutes. Cool, then add to the bowl with the meat.

3. Form the burgers into 8 3-ounce patties, transfer to a baking sheet, and refrigerate until ready to cook.

4. Heat the oven to 350°.

5. Heat a griddle over medium-high. Season the burgers with salt and pepper and cook, flipping once, until cooked to desired doneness. Take care when flipping the burgers; they have a high fat content and can break easily.

6. Place a slice of cheese on each burger and stack two together to form a double burger. Transfer burgers to a baking sheet and into the oven. Cook for 2 to 3 minutes, or until the cheese has melted.

7. Brush the buns with the clarified butter and toast until golden, 2 to 3 minutes.

8. Spread one tablespoon of grain mustard on each bottom bun, and then top with the burger patties. Place a handful of pickle slices on top of the patties then drape the two pieces of headcheese over the burgers. Spread 1 tablespoon of apple butter on the top bun and place on top of the burger. Enjoy!