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4
20 minutes
20 minutes
Juicy pork smash burgers topped with sweet caramelised apples, golden onions, and Dijon mustard, all served on toasted tiger rolls. A delicious combination of sweet and savoury flavours.
Author:Clarkee
500g pork mince, ideally 15–20% fat
2 tsp fine sea salt
2 tsp coarse black pepper
2 large onions, thinly sliced
2 large apples, cored and sliced
4 tsp Dijon mustard
4 tiger rolls
Dried thyme, to taste
40g butter, divided
Neutral cooking oil, if needed
1. Preheat one side of your Blackstone griddle to medium heat for the apples and onions, and another side to medium-high heat for the pork.
2. Melt 30g of butter on the medium-heat side of the griddle. Add the sliced onions and season with a pinch of salt.
3. Cook the onions for 15–20 minutes, stirring occasionally, until softened, golden brown, and caramelised.
4. Move the onions to one side of the griddle and add the remaining 10g of butter. Add the sliced apples and cook for 4–6 minutes, turning occasionally, until lightly caramelised and softened but still holding their shape.
5. Combine the apples and onions, season with dried thyme to taste, and move to a cooler section of the griddle to keep warm.
6. Divide the pork mince into 8 equal portions and gently form into loose balls, being careful not to overwork the meat.
7. Lightly oil the medium-high heat side of the griddle if needed. Place the pork balls onto the hot surface and press firmly into patties with slightly rough edges.
8. Season the patties with the remaining salt and black pepper. Cook until a deep golden-brown crust forms underneath.
9. Carefully flip each patty and spread approximately ½ teaspoon of Dijon mustard onto the cooked side. Continue cooking until the pork is fully cooked through, reaching an internal temperature of 71°C.
10. Place the tiger rolls cut-side down on the griddle and toast until lightly golden.
11. To assemble each burger, place two pork patties onto the bottom half of a toasted tiger roll.
12. Top with a generous portion of caramelised apples and onions, then add the top half of the roll.
13. Gently press the burger together and serve immediately.
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