It's the most delicious mixture of smokey and sweet flavors with a spicy bite from the pepper crusted pork and arugula. Then of course there's also the creamy cheese, crunchy bacon, and soft roll which are stellar side kicks. It's basically a texture explosion in your mouth. Try it for yourself; you'll smile.
Ingredients:
0.5 cup FRENCH'S® Classic Worcestershire Sauce
Directions:
Ingredients:
2 T coarsely ground pepper (Whole Black Peppercorns)
1.5 tsp Salt
2 & ¼ lbs fresh Ground Pork (85% Lean)
½ C Cherry Preserves
1 C frozen Sweet Red Cherries, pitted
1/2 C French’s Worcestershire
12 strips of Bacon, center-cut
6 bakery egg roll sandwich buns (4 to 4 ½ inches in diameter)
3 C of Arugula
6 ounces of Havarti Cheese
Directions:
Grind black peppercorns and mix with salt (spices). On a sheet tray lined with wax paper divide the pork into 6 equal portions. Shape each portion into a loosely formed patty measuring about ¾ inch thick and about 4 ½ inches in diameter, or slightly larger than the bun (1). Sprinkle ½ of the spices evenly on top of the patties. Flip each patty over and sprinkle the remaining spices on the other side. Using your thumb, make an indentation no deeper than ¼ an inch in the middle of each patty (2). Cover patties and return to refrigerator.
In a blender, add: preserves, cherries, and worcestershire. Blend until a smooth consistency is reached. Place a cast iron skillet (12 inches) on the grill (3). Light grill and turn to low-medium heat. Cut the bacon strips in half. Lay ½ of the bacon into the skillet and cook for 3-4 minutes per side, or until bacon turns golden and crisp. Transfer bacon onto a paper towel lined-plate. Before cooking the remaining bacon, discard the skillet’s fat. Cook the remaining batch of bacon as before, and place on paper towel lined-plate and cover with foil
Slice the Havarti into 6 (1 ounce) slices, if not already pre-sliced. Split burger buns and toast cut-side down on medium heat for 2 minutes, or until browned. Transfer toasted buns to a serving tray. Raise the grill to high heat and close the lid. While the grill heats, spread 2 T of blended sauce on each bottom bun, and then pile ½ C arugula on top of the sauce.
Remove each patty from the tray and swiftly place on grill. Close the grill’s lid and cook for 3-4 minutes per side (6-8 minutest total). Flip burgers when cooked half way. During the last minute of cooking, lay a 1 oz slice of cheese over each burger and close the lid to melt (4). Place the cooked burgers on the arugula, then lay 4 pieces (2 full strips) of bacon across the cheese, and cap each burger with bun tops. Let’s eat!
1. Each patty should be fairly uniform in size; don’t strive for perfection, or risk tough burgers. A juicier burger will be the result of less handling and compressing while shaping.
2. This “extra touch” helps each patty hold its original shape while cooking.
3. Bacon can be cooked in a skillet on the stove top rather than a grill if you’d prefer.
4. Keep the grill lid closed throughout the cooking period, except to flip the burgers when cooked half way through and to top burgers with cheese.
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