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Sweet & Smoky Pork Burgers
with Roasted Carrots
25 MIN
2 Servings
From the Test Kitchen
We’re using ground pork to create these irresistibly juicy burger patties—layered with tender rounds of sweet red onion,
tangy pickles, and an irresistible honey mustard sauce.
-
NutritionPER SERVING
-
Calories820 Cals (est.)
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fresh
ingredients
Title
-
10 oz Ground Pork
- 2 Potato Buns
- 1 Red Onion
- ¾ lb Carrots
- 2 oz Pickle Chips
- 1 Tbsp Honey
- 1 Tbsp Red Wine Vinegar
- 1 Tbsp Creamy Mustard Sauce
- 2 Tbsps Vegetarian Worcestershire Sauce
- 2 Tbsps Sliced Roasted Almonds
- 1 Tbsp Barbecue Spice Blend (Smoked Paprika, Sweet Paprika, Ground Fennel Seeds, Ground Coriander, Garlic Powder & Light Brown Sugar)
time-saving
tips & techniques
step-by-step
instructions
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:
While the carrots roast, 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.
3
Form the patties:
While the carrots continue to roast, 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 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.
5
Toast the buns:
Add a drizzle of olive oil to the same pan and heat on medium-high until hot. Add the 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 liquid). Garnish the carrots with the almonds. Enjoy!
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:
While the carrots roast, 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.
3
Form the patties:
While the carrots continue to roast, 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 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.
5
Toast the buns:
Add a drizzle of olive oil to the same pan and heat on medium-high until hot. Add the 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 liquid). Garnish the carrots with the almonds. Enjoy!
Tips from Home Chefs