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Name: BBQ Pork Burgers & Corn on the Cob
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 10 ounces Ground pork; 2 Sesame seed buns; 1 ear Corn; 1 Yellow onion; 1 clove Garlic; 1 bunch Parsley; 3 tablespoons All-purpose flour; 2 ounces Pickle chips; 2 tablespoons Butter; 1 tablespoon Whole grain dijon mustard; 1/4 cup Barbeque sauce

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INGREDIENTS

10 ounces Ground pork
2 Sesame seed buns
1 ear Corn
1 Yellow onion
1 clove Garlic
1 bunch Parsley
3 tablespoons All-purpose flour
2 ounces Pickle chips
2 tablespoons Butter
1 tablespoon Whole grain dijon mustard
1/4 cup Barbeque sauce

INSTRUCTIONS

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!

NOTES

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BBQ Pork Burgers & Corn on the Cob

10 ounces Ground pork
2 Sesame seed buns
1 ear Corn
1 Yellow onion
1 clove Garlic
1 bunch Parsley
3 tablespoons All-purpose flour
2 ounces Pickle chips
2 tablespoons Butter
1 tablespoon Whole grain dijon mustard
1/4 cup Barbeque sauce

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!

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Nutrition

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Serving Size: 1 Serving (778g)
Recipe Makes: 1 Servings

Calories: 887
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 %
Powered by: USDA Nutrition Database 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.

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Calories per serving: 887

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