Who doesn’t love a good burger?
Back in my high school “burger days” (the 60’s)the only place we would go for a good burger was Knox’s Drive-In. Whether it was with my now husband or my twin sister, Terry and a group of friends that was our go to place for a burger and hanging out. That might have been about the only place back then to get a burger. The Drive-In is now closed but to this day I can still remember the phone number and that is mainly because whenever we would go back home for a visit our three kids always wanted a “Knox’s Burger”. What a burger it was, a thin patty that you could actually get your mouth around topped with my favorite mustard, pickle, onion and slaw. Not any ordinary slaw either; simple finely chopped cabbage with maybe a little pickle juice and tiny bit of mustard.
Fast forward to current times and you’ll find burgers that could feed four people and have to be dissected to get it in your mouth. I’ve never had an egg on a burger and that’s one trend I hope is over. Those poor chickens have been working overtime to provide eggs for “put an egg on it” menu items.
This pork burger is a recipe I found in Erin French’s new cookbook The Lost Kitchen. The Lost Kitchen is one of my favorite Magnolia networks new shows. Erin has her Lost Kitchen restaurant in Freedom, Maine and the only way to get a reservation for the 6 months a year she is open is to send a postcard in sometime in April and hope they see it and you make it on their reservation list. I’m still looking for a Round Top post card that might catch her attention. Maybe I need one that says “90 population” and she’ll think “that girls needs a night out”.
When I ordered the Lost Kitchen cookbook the first thing I did was go through and mark things I wanted to try. There were quite a few recipes that caught my interest and this burger especially since Texas peaches were at their peak. I was thinking of messing with the recipe a little with adding some ginger, green onions and soy to the pork mixture but wasn’t sure how that would work with the blue cheese and I knew the blue cheese would be delicious with the grilled peaches. I did add green onions and some Worcestershire sauce to the ground pork. These were delicious burgers and I can’t wait to make them again. I bought freestone (cling free) peaches and after removing the pit cut the peaches into whole slices. Half a peach on a burger would be a little much to get your mouth around.
In the past I have seen blue cheese in slices but my current grocery does not have that so I used my little culinary torch to torch the cheese so it would get nice and runny on the burger. I grilled my burger inside on my le Creuset grill pan but you could grill it over wood or charcoal and get even more flavor for this burger.
I hope you will give this recipe a try if you are wanting some different flavors in your burger and especially if you can still get some good peaches in your area.
I love Erin French’s new cookbook the Lost Kitchen.
I grilled my burgers and peaches at the same time. Remove peaches as soon as you have some nice grill marks on them and finish the pork burgers off until they are done .
I put the blue cheese on top of the burger and then used my torch to melt it. If you have no torch you could add the cheese before removing from pan and cover it for a minute or two until it is melted and gooey.
Slather the grilled buns with mayonaisse then top with blue cheese, bacon, grilled peach slice and a handful of arugula.
Beautiful and delicious sandwich.
Pork Burger with Blue Cheese and Grilled Peaches
- 2 1/2 lbs. ground pork
- 4-6 green onions thinly sliced
- 1-2 tsp. Worcestershire sauce
- 2 large ripe peaches cut into thick slices
- olive oil
- ciabatta buns or poppy seed buns
- 1 c. mayonnaise
- 6 slices bacon fried crispy
- 1/2 lb. good blue cheese crumbled
- 1/2 lb. arugula
- Mix the ground pork with the green onions and Worcestershire sauce. Form into 6 patties about 1-1 1/2" thick and season generously with salt and pepper. Cook the burghers over medium heat for about 6 minutes and then flip for about 5 minutes on the other side. Remove from grill and let rest for about 5 minutes.
- While the burgers are resting brush the peach slices with olive oil and grill, turning once, until you get nice grill marks. This should take about 3-4 minutes total.
- Split the buns and grill or toast. Slather both sides with mayonnaise. Add the blue cheese to top of burger then the bacon and peach slices. Top with arugula and top bun. Enjoy this juicy flavorful new burger.