by Kate Heyhoe
Makes 4 burgers
What could be more luscious than figs, balsamic vinegar, and walnuts? Especially when worked into pork for an elegant and unusual burger. Specialty rolls with walnuts or seeds in them further brighten these burgers, which taste great any time but seem so well-suited to fall. I sometimes serve the burgers topped with arugula tossed in walnut oil and balsamic vinegar, but I've recently discovered that smoky mustard (Jack Daniels Hickory Smoked Mustard) adds a perfect complementary kick, along with mayo and romaine. Devise your own options (gorgonzola and mesclun, perhaps?)
1. Stem and chop the figs into corn kernel-sized bits. Soak in 1/4 cup balsamic vinegar for 5 minutes.
2. Combine the pork, the figs and vinegar, walnuts, and lemon-pepper seasoning. Shape into 4 patties.
3. Heat the olive oil in a heavy nonstick skillet over medium-high. Add the patties and brown on one side 2 to 3 minutes, then flip the patties, reduce the heat to medium, and cook another 2 to 3 minutes, or until meat is cooked through but still juicy.
4. Serve on toasted buns with smoky mustard, mayonnaise and romaine.
Copyright © 2011, Kate Heyhoe. All rights reserved.
This page modified September 2011
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