Vidalia® Onion Ossabaw Pork Burger

Photos by HSP Media and courtesy of the Golden Onion Competition

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    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.

  • from Chef David Larkworthy, 5 Seasons Restaurant and Brewery, Atlanta, Georgia

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