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


Save 72% off of newsstand price now!

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

Sign up

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

Vidalia® Onion Ossabaw Pork Burger


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)


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