recipe 
8 ounces Vidalia onion, finely diced
2 pounds fresh ground Ossabaw pork (butt or shoulder)
4 cloves garlic, nipped, smashed and minced
2 tablespoons canola oil (plus additional to prevent sticking to pan)
2/3 teaspoon five spice powder
2 egg whites
Salt and white pepper to taste (approximately 2/3 teaspoon)
1 cup Vidalia onions, sliced
1 cup sun dried tomatoes
3 cloves garlic, nipped and smashed
2 tablespoons sorghum
1/2 teaspoon paprika
1 pinch chipotle powder (to taste)
5 cups water
1 cup apple cider vinegar
Sea salt (to taste, approximately 1/2 teaspoon)
For the Burger
Vidalia & Sun Dried Tomato Katsup
steps
For the Burger
- Sauté onion and garlic in 1/2 tablespoon of canola oil until fragrant.
- Chill and mix with all other ingredients.
- Divide the mix into (8) 4-ounce patties and cook in skillet or nonstick pan over medium-high heat until desired doneness.
For the Ketchup
- Place all ingredients in a sauce pan and bring to a boil.
- Simmer on high for 20 minutes. Cool enough to blend and purée until smooth.
- Pass through a strainer and reserve.
Editors’ Note: The chef serves this on a housemade sweet potato bun aside “blossom” onion fries and a spring onion and parsley salad.
Date Published: 05.14.14
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- from Chef David Larkworthy, 5 Seasons Restaurant and Brewery, Atlanta, Georgia
