The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email

Subscribe

Subscribe
Save 72% off of newsstand price now!

Subscribe to The Local Palate
Savor the South Newsletter Subscribe Digital Edition Customer Service Send a Gift App Store Google Play

Sign up

Get the latest from the Local Palate, straight to your inbox.

Vidalia® Onion Ossabaw Pork Burger

Ingredients

For the Burger

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)

Vidalia & Sun Dried Tomato Katsup

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)

Directions

For the Burger

  1. Sauté onion and garlic in 1/2 tablespoon of canola oil until fragrant.
  2. Chill and mix with all other ingredients.
  3. 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

  1. Place all ingredients in a sauce pan and bring to a boil.
  2. Simmer on high for 20 minutes. Cool enough to blend and purée until smooth.
  3. 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.

Print Recipe