Smoky Pork Burgers with Apple and Onion Chutney
- 2 Granny Smith apples, peeled, cored and diced into 1/4-to-1/2-inch pieces
- 1 medium onion, finely chopped
- 1 cup apple juice
- 1/4 cup apple cider vinegar
- 3 tablespoons maple syrup
- 1 tablespoon chopped fresh thyme
- Kosher salt and freshly ground black pepper
- 2 cups shredded smoked mozzarella (8 ounces)
- 6 ounces thinly sliced pancetta, finely diced
- 1 Granny Smith apple, peeled, cored and shredded
- 3 cloves garlic, minced
- 2 tablespoons chopped fresh flat-leaf parsley
- 1 1/2 tablespoons chopped fresh thyme
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 1/2 pounds ground pork
- Vegetable oil cooking spray
- Olive oil, for drizzling
- 6 soft burger buns, halved
- Serving suggestion: Lettuce leaves and sliced tomatoes
For the chutney: Bring the apples, onion, apple juice, vinegar, maple syrup and thyme to a boil over medium-high heat in a medium saucepan. Reduce the heat and simmer until the liquid has almost evaporated and the apples are soft, about 45 minutes. Cool and season with salt and pepper. The chutney can be made 1 day in advance.
For the burgers: In a large bowl, combine the cheese, pancetta, apple, garlic, parsley, thyme, salt and pepper. Add the pork and mix well. Form the mixture into 6 burgers, each 4 1/2-inch in diameter and 3/4-inch thick.
Place a grill pan over medium heat or preheat a gas or charcoal grill. Oil the grill with vegetable oil cooking spray. Drizzle the burgers with oil. Cook on low heat until cooked through, for 10 minutes on each side. The burgers are also ready when a meat thermometer registers 160 degrees F when inserted into the side of the burgers. Allow the burgers to rest for 10 minutes.
Place the burgers on buns and top with chutney. Serve with lettuce leaves and sliced tomatoes if desired.
Cook's Note: The burgers can also be cooked over low heat for 10 minutes on each side in a nonstick skillet or on a nonstick griddle.
Recipe courtesy Giada De Laurentiis