Sweet & Smoky Pork Burgers with Roasted Carrots

Sweet & Smoky Pork Burgers

with Roasted Carrots

25 MIN
2 Servings
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From the Test Kitchen

We’re using ground pork to create these irresistibly juicy burger patties—layered with tender rounds of sweet red onion, pickles, and an irresistible honey mustard sauce. They’re perfectly paired with a side of roasted carrots tossed with a tangy-sweet glaze of honey and apple cider vinegar then garnished with crunchy almonds.
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  • Nutrition
    PER SERVING
  • Calories
    780 Cals (est.)
fresh
ingredients
Sweet & Smoky Pork Burgers with Roasted Carrots
Title
  • 10 oz Ground Pork
  • 2 Potato Buns
  • 1 Red Onion
  • ¾ lb Carrots
  • 2 oz Pickle Chips
  • 2 Tbsps Vegetarian Worcestershire Sauce
  • 1 Tbsp Creamy Mustard Sauce
  • 2 Tbsps Sliced Roasted Almonds
  • 1 Tbsp Apple Cider Vinegar
  • 2 tsps Honey
  • 1 Tbsp Barbecue Spice Blend (Smoked Paprika, Sweet Paprika, Ground Fennel Seeds, Ground Coriander, Garlic Powder & Light Brown Sugar)
Prepare & roast the carrots:
1 Prepare & roast the carrots:

Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 450°F. Line a sheet pan with foil. Wash, dry, and peel the carrots; halve lengthwise, then cut into 2-inch pieces. Transfer to the sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat; arrange in an even layer. Roast 16 to 18 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Prepare the remaining ingredients:
2 Prepare the remaining ingredients:

Meanwhile, peel the onion; slice crosswise into 1/2-inch rounds, keeping the layers intact. Halve the buns. To make the glaze, in a medium bowl, whisk together the vinegar, half the honey (kneading the packet before opening), and 1 teaspoon of olive oil. Season with salt and pepper. To make the sauce, in a separate bowl, combine the creamy mustard sauce, remaining honey, and half the worcestershire sauce.

Form the patties:
3 Form the patties:

Place the pork, spice blend, and remaining worcestershire sauce in a bowl. Season with salt and pepper. Gently mix to combine. Form the mixture into two 1/2-inch-thick patties. Transfer to a plate.

Cook the patties & onion:
4 Cook the patties & onion:

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the patties and 4 onion rounds (you may have extra onion) in an even layer. Season the onion with salt and pepper. Loosely cover the pan with foil and cook 5 to 6 minutes on the first side, or until lightly charred. Flip (carefully, as the oil may splatter) and cook 5 to 6 minutes, or until the onion rounds are softened and the patties are cooked through.* Transfer to a work surface. Wipe out the pan.

* An instant-read thermometer should register 160°F.

Toast the buns:
5 Toast the buns:

Add a drizzle of olive oil to the same pan and heat on medium-high until hot. Add the halved buns, cut side down, and toast 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface.

Glaze the carrots & serve your dish:
6 Glaze the carrots & serve your dish:

Add the roasted carrots to the bowl of glaze; toss to coat. Assemble the burgers using the toasted buns, sauce, pickles, cooked patties, and as much of the cooked onion as you’d like. Serve the burgers with the glazed carrots (discarding any remaining glaze). Garnish the carrots with the almonds. Enjoy!

Tips from Home Chefs

Prepare & roast the carrots:
1 Prepare & roast the carrots:

Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 450°F. Line a sheet pan with foil. Wash, dry, and peel the carrots; halve lengthwise, then cut into 2-inch pieces. Transfer to the sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat; arrange in an even layer. Roast 16 to 18 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

2 Prepare the remaining ingredients:

Meanwhile, peel the onion; slice crosswise into 1/2-inch rounds, keeping the layers intact. Halve the buns. To make the glaze, in a medium bowl, whisk together the vinegar, half the honey (kneading the packet before opening), and 1 teaspoon of olive oil. Season with salt and pepper. To make the sauce, in a separate bowl, combine the creamy mustard sauce, remaining honey, and half the worcestershire sauce.

Prepare the remaining ingredients:
Form the patties:
3 Form the patties:

Place the pork, spice blend, and remaining worcestershire sauce in a bowl. Season with salt and pepper. Gently mix to combine. Form the mixture into two 1/2-inch-thick patties. Transfer to a plate.

4 Cook the patties & onion:

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the patties and 4 onion rounds (you may have extra onion) in an even layer. Season the onion with salt and pepper. Loosely cover the pan with foil and cook 5 to 6 minutes on the first side, or until lightly charred. Flip (carefully, as the oil may splatter) and cook 5 to 6 minutes, or until the onion rounds are softened and the patties are cooked through.* Transfer to a work surface. Wipe out the pan.

* An instant-read thermometer should register 160°F.

Cook the patties & onion:
Toast the buns:
5 Toast the buns:

Add a drizzle of olive oil to the same pan and heat on medium-high until hot. Add the halved buns, cut side down, and toast 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface.

6 Glaze the carrots & serve your dish:

Add the roasted carrots to the bowl of glaze; toss to coat. Assemble the burgers using the toasted buns, sauce, pickles, cooked patties, and as much of the cooked onion as you’d like. Serve the burgers with the glazed carrots (discarding any remaining glaze). Garnish the carrots with the almonds. Enjoy!

Glaze the carrots & serve your dish:
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