Monday, May 17, 2010
Here's one of my entries to the Sutter Home Build A Better Burger Contest. This is the original recipe but I may have to tweak it just a touch. The breakfast sausage was strong but did give it a unique flavor. I may reduce the amount of it or omit it completely since the seasoning almost duplicates it. I'd love your feedback on this if you should decide to make it. Word to the wise, use thinner sourdough :) Even with my big mouth I had to use a fork and knife!
For the burger:
3/4 lb. ground pork
1/4 lb. ground breakfast sausage
1 tsp. dried rubbed sage
1 tsp. poultry seasoning
1/4 tsp. salt
1/4 tsp. pepper
1 celery stalk finely minced
1/4 cup homemade bread crumbs*
* 1 cup of cubed seasoned stuffing mashed into fine crumbs. I used a rolling pin to mash them in a Ziplock bag.
Grill patties over low heat 12 min. each side. Top with Brie cheese and cover for 2 additional min.
For the cheese:
1 8oz. brie wheel quartered and rind removed
For the bread:
8 slices of buttered and grilled sourdough.
2 green apples, cored, peeled and sliced thin
1 white onion, sliced thin
4 Tbsp. butter
1/4 cup Sutter Home Sauvignon Blanc
a pinch of salt and pepper
Combine all ingredients in a large skillet and cook over med. heat 30-40 min.
For the spread:
1 cup of whole berry cranberry sauce
2 tsp. dijon mustard
pinch of salt and pepper
I served the burger topped with apple/onion mixture and placed them onto the sourdough with the cranberry spread.