1. Prepare the ingredients:
- Remove the butter from the refrigerator to soften.
- Wash and dry the fresh produce.
- Heat a medium pot of salted water to boiling on high.
- Peel the onion and thinly slice into rings; separate the layers and place in a bowl of cold water.
- Peel and mince the garlic; smash with the side of your knife until it resembles a paste (or use a zester).
- Finely chop the parsley leaves and stems.
- Remove and discard the corn husks and silks; halve the cob.
- Halve the buns.
2. Make the garlic-herb butter:
- In a bowl, combine the butter, garlic paste and parsley.
- Using a fork, mash and stir to thoroughly combine; season with salt and pepper to taste.
3. Make the onion rings:
- Thoroughly drain the onion; pat dry with paper towels.
- Transfer to a bowl. Add the flour and toss to thoroughly coat.
- In a medium pan (nonstick, if you have one), heat a thin layer of oil on medium-high until hot.
- Once hot enough that a pinch of flour sizzles immediately when added to the pan, working in batches, add the coated onion in a single, even layer.
- Cook, turning occasionally, 3 to 4 minutes, or until golden brown and crispy.
- Transfer to a paper towel-lined plate; immediately season with salt and pepper.
- Set aside in a warm place.
- Carefully discard the oil and wipe out the pan.
4. Form and cook the patties:
- While the onion cooks, in a medium bowl, combine the ground pork (removing and discarding the paper lining from the bottom) and mustard; season with salt and pepper.
- Gently mix to combine.
- Using your hands, form the mixture into two ½-inch-thick patties.
- Transfer to a plate.
- In the same pan, heat 1 teaspoon of olive oil on medium-high until hot.
- Add the patties and cook, loosely covering the pan with foil, 3 to 4 minutes per side, or until browned and cooked through.
- Transfer to a plate, leaving any browned bits (or fond) in the pan.
- Loosely cover the cooked patties with foil.
5. Cook and dress the corn:
- While the patties cook, add the corn to the pot of boiling water and cook 2 to 3 minutes, or until bright yellow and slightly softened.
- Drain thoroughly and return to the pot.
- Off the heat, add the garlic-herb butter and toss to thoroughly coat.
- Set aside in a warm place.
6. Toast the buns and plate your dish:
- Add 2 teaspoons of olive oil to the pan of reserved fond; heat on medium-high until hot.
- Add the buns, cut sides down, and toast 1 to 2 minutes, or until lightly browned.
- Transfer to a work surface.
- Spread half the barbecue sauce onto the toasted bun bottoms.
- Top with the cooked patties, remaining barbecue sauce and onion rings.
- Complete the burgers with the bun tops.
- Divide the burgers, dressed corn and pickle chips between 2 plates. Enjoy!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (778g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 294 (33%)|
|Amt Per Serving||% DV|
|Total Fat 32.6g||43 %|
|Saturated Fat 16.5g||83 %|
|Monounsaturated Fat 8.7g|
|Polyunsanturated Fat 4.7g|
|Cholesterol 66mg||20 %|
|Sodium 1238.2mg||43 %|
|Potassium 773.3mg||20 %|
|Total Carbohydrate 131.8g||39 %|
|Dietary Fiber 7.8g||31 %|
|Sugars, other 124g|
|Protein 20.4g||29 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 887
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