Yes, I've been stalking Juli again.
She's got this recipe for Apple and Bacon Rosemary Pork Burgers that's pretty fantastic…I made them a couple months ago, generously sharing with my parents and brother Jim (cause I'm the best daughter/sister in the world. Which I remind them of. Often, because they seem to forget). The fam gave the burgers such an enthusiastic thumbs up, I knew it was a winner. When Jim asked me to make them again, well, I figured I might as well post them on the blog, and everyone can fend for themselves.
I may be the best daughter/sister in the world, but I don't share well with others.
They've known this for years.
Sidebar: You'll note that I've taken liberties and changed the name of the recipe. With the comedy of errors that was my attempt to follow Juli's original recipe, I thought it in the best interests of all parties to do so.
Read on, and discover why.
I'd already announced the meal plan to the cavekids (and ignored the grumbles) and started on the burgers when I discovered the only bacon I had left was the end of a side we'd smoked the last time- mostly fat and skin.
Okay, I thought. It's still doable, it just won't be as bacon-y as I'd like.
I might have pouted.
Just for a minute though.
I chopped up one apple and tossed it into my dutch oven, along with that bacon end, and let the apple cook down in the bacon fat until they were nice and soft.
I'm going to totally pretend that I intended to cook the apples to the point of carmelization, and not that I came darn close to burning them because I was busy reading emails.
Hello, today I'm Cleopatra- queen of Denial.
I let the apple cool for a few minutes, and then added them to my ground pork, along with some salt and pepper and a good amount of crushed rosemary.
You know that cooking trick that says you're supposed to crush the rosemary against your palm to help release some of the oils?
It doesn't really work if your hands are slightly damp from a recent washing and the rosemary all sticks to your hand, falling just after you shift your hand away from the bowl and spilling hard little rosemary leaves all over the floor.
And then I used up the last of my dried rosemary after sweeping up the first round from the floor.
And totally forgot I have a plethora of fresh rosemary in my garden, which would have been really awesome in this recipe.
Yeah. It was one of those days.
I mixed it all up and made them into patties, bemoaning my lack of bacon that would have been totally awesome in the middle…and realized I wasn't supposed to actually mix it all up. It would have been much smarter to fold the apple chunks into the middle of the seasoned pork; then the apples wouldn't have fallen out as I was making the patties and cooking them. You know, like Juli's recipe (and photos) clearly state.
One of those days.
Despite all the mishaps, the patties still turned out really well. Studded with the sweet and bacon-y apples and spiced with the pepper and rosemary, they were comforting and homey and pretty tasty.
Nope, not sharing!
Apple-Rosemary Pork Patties
recipe and instructions from PaleOMG, and kept exactly as-is because it's highly entertaining to read!
1-1.5 lbs ground pork
6-8 strips of bacon, cut into 1 inch pieces
1 apples, cored and diced
1-2 tablespoons rosemary (depending how much you like rosemary)
salt and pepper, to taste
Heat up a medium sized skillet under medium heat.
Chop up your bacon and add it to the pan.
Let bacon cook for a bit until some of the fat seeps out and the ends of the bacon begin to turn up.
Then add your apple to begin to cook down. Bacon fat was going bat sh*t crazy, so I covered it with a lid.
While the bacon and apple are cooking for the next 5-7 minutes, throw your ground pork in a bowl, add your rosemary and salt and pepper and use your hands to combine everything! If you don’t use your hands, it won’t taste right. Just trust me. Buck up child.
Once your bacon and apples are done cooking, use a slotted spoon to add them to a paper towel on a plate to let cool. Keep the bacon fat in the pan unless you have a ton, in that case pour a little in your handy dandy bacon fat jar. You don’t have one?! You’re dumb.
Now time to make your patties!!
Now take a small ball full of meat, I’d say smaller than a lacrosse ball, ball it up and then smash it down with your thumbs to make a damn good looking patty. You want this a bit thinner than a normal burger though.
Then make another!
Now place a spoonful of your bacon and apple mixture on top of one of your patties, then plop another patty on top, then use your fingers to seal up the sides. Pinching technique works best.
Repeat. I got 3 burgers out of 1lb of ground pork.
Now reheat your skillet with the leftover bacon in it.
Add your stuffed burgers to the pan. Cook for about 5 minutes per side (depending on the thickness)