master

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.

Ethan Mick

with Roasted Carrots

Sweet & Smoky Pork Burgers

Ground Pork

Potato Buns

Red Onion

Carrots

Pickle Chips

Honey

Red Wine Vinegar

Creamy Mustard Sauce

Vegetarian Worcestershire Sauce

Sliced Roasted Almonds

Barbecue Spice Blend (Smoked Paprika, Sweet Paprika, Ground Fennel Seeds, Ground Coriander, Garlic Powder & Light Brown Sugar)

Ingredients

oven

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.

Prepare & roast the carrots:

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**.

Prepare the remaining ingredients:

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.

Form the patties:

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.

Cook the patties & onion:

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.

Toast the buns:

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!