1 cup Borden� Cheese Sharp Cheddar Thick Cut Shreds (divided)
2 tablespoons olive oil (if cooking on a stove-top pan)
4 sturdy burger buns, toasted
Directions:
Grate apples on a paper towel. Fold the paper towel around the grated apple and squeeze, letting the paper towel absorb most of the liquid from the apples.
In a large bowl combine pork, grated apples, rosemary and a half a cup of cheese and mix with your hands. Season with salt and pepper, if desired.
Form meat into 3 or 4 patties. (we like larger burgers, so I usually make 3, but you can certainly get 4 quarter pound burgers as well)
Heat a grill to medium indirect heat or drizzle olive oil in a large non-stick skillet over medium-high heat. Add the burgers and cook about 5 minutes. Flip and cook for another 4 minutes, then sprinkle top of burgers with remaining cheese and continue cooking 1-2 minutes longer or until cooked through. Check the burgers with a meat thermometer to make sure they've reached temperature (160 degrees).
Serve each burger on a toasted bun and toppings of your choice.
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