Pork Burgers & Potato Wedges with Honey-Glazed Onion

Pork Burgers & Potato Wedges

with Honey-Glazed Onion

Group Created with Sketch. 35 min
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    2 Servings
  • icon-nutrition Created with Sketch. Est. 920 Cals/serving
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To give these pork burgers a burst of bright flavor, you’ll glaze rounds of onion with sweet honey and a bit of vinegar, then layer it all onto soft toasted buns. Simply roasted potatoes, served with a tangy, creamy dipper, lend balance to the burger’s vibrant flavors.
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ingredients
Pork Burgers & Potato Wedges with Honey-Glazed Onion
Title
  • 10 oz Pork Chorizo Or Ground Pork
  • 2 Potato Buns
  • 1 clove Garlic
  • 2 Tbsps Mayonnaise
  • ¼ cup Panko Breadcrumbs
  • 1 lb Sweet Potato Or Golden Potatoes
  • ¼ cup Labneh Cheese Or Sour Cream
  • 2 Tbsps Red Wine Vinegar
  • 2 tsps Honey
  • 1 Red Or Yellow Onion
Prepare & roast the potatoes:
1 Prepare & roast the potatoes:

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. Wash and dry the potatoes; cut into 1-inch-wide wedges. Place on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer, skin side down. Roast 26 to 28 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Prepare the remaining ingredients & make the sauce:
2 Prepare the remaining ingredients & make the sauce:

Meanwhile, peel the onion and slice into 1/2-inch-thick rounds, keeping the layers intact. Halve the buns. Peel 1 clove of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). In a bowl, combine the labneh or sour cream, half the vinegar, and as much of the garlic paste as you’d like. Season with salt and pepper.

Form the patties:
3 Form the patties:

In a medium bowl, combine the pork and breadcrumbs. Gently mix to combine. Form the mixture into two 1/2-inch-thick patties. Transfer to a plate. 

Cook the patties & glaze the onion:
4 Cook the patties & glaze the 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. Loosely cover the pan with foil and cook 5 to 6 minutes, 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.* Turn off the heat. Leaving the onion rounds in the pan, transfer the patties to a separate plate. Add the honey (kneading the packet before opening) and remaining vinegar (carefully, as the liquid may splatter). Spoon the mixture over the onion rounds until coated. Transfer to the plate of cooked patties. Rinse and wipe out the pan.

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

Toast the buns & serve your dish:
5 Toast the buns & serve your dish:

In the same pan, heat a drizzle of olive oil 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. Assemble the burgers using the toasted buns, mayonnaise, cooked patties, and as much of the glazed onion as you’d like. Serve the burgers with the roasted potatoes and sauce on the side. Enjoy!

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Prepare & roast the potatoes:
1 Prepare & roast the potatoes:

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. Wash and dry the potatoes; cut into 1-inch-wide wedges. Place on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer, skin side down. Roast 26 to 28 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

2 Prepare the remaining ingredients & make the sauce:

Meanwhile, peel the onion and slice into 1/2-inch-thick rounds, keeping the layers intact. Halve the buns. Peel 1 clove of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). In a bowl, combine the labneh or sour cream, half the vinegar, and as much of the garlic paste as you’d like. Season with salt and pepper.

Prepare the remaining ingredients & make the sauce:
Form the patties:
3 Form the patties:

In a medium bowl, combine the pork and breadcrumbs. Gently mix to combine. Form the mixture into two 1/2-inch-thick patties. Transfer to a plate. 

4 Cook the patties & glaze the 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. Loosely cover the pan with foil and cook 5 to 6 minutes, 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.* Turn off the heat. Leaving the onion rounds in the pan, transfer the patties to a separate plate. Add the honey (kneading the packet before opening) and remaining vinegar (carefully, as the liquid may splatter). Spoon the mixture over the onion rounds until coated. Transfer to the plate of cooked patties. Rinse and wipe out the pan.

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

Cook the patties & glaze the onion:
Toast the buns & serve your dish:
5 Toast the buns & serve your dish:

In the same pan, heat a drizzle of olive oil 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. Assemble the burgers using the toasted buns, mayonnaise, cooked patties, and as much of the glazed onion as you’d like. Serve the burgers with the roasted potatoes and sauce on the side. Enjoy!