Aired March 11, 2008
- 2 Granny Smith apples, peeled, grated and patted dry
- Zest of 1 lemon plus 1 1/2 tablespoons juice
- 1/2 cup mayonnaise
- 1/3 cup chopped chives
- 3 tablespoons pure maple syrup, divided
- 2 tablespoons Jamaican jerk seasoning, such as McCormick, divided
- 1 1/2 pounds ground pork
- 8 slices applewood smoked bacon
- 4 ounces smoked cheddar cheese, thinly sliced
- 4 kaiser rolls, split and toasted
In a medium bowl, toss the apples with the lemon zest and juice. Add the mayonnaise, chives, 1 1/2 tablespoons maple syrup and 1/2 tablespoon jerk seasoning. Stir to combine and refrigerate.
In a large bowl, whisk together the remaining 1 1/2 tablespoons maple syrup and 1 1/2 tablespoons jerk seasoning. Add the ground pork and combine. Shape into four patties, each about an inch and a half thick. Press your thumb in the center of each to prevent burger bulge when they cook.
In a large, nonstick skillet, cook the bacon over medium heat until crisp, about 8 minutes. Transfer to paper towels to drain, reserving the drippings in the skillet. Cover the bacon with foil to keep warm.
Heat the bacon drippings over medium-high heat until sizzling. Add the pork patties and cook for 4 minutes. Flip, lower the heat to medium and cook for 3 minutes more. Lower the heat to low and top each patty with a quarter of the cheese. Cover the skillet and cook until the cheese is melted and the patties are cooked through, about 2 minutes more.
Place a pork patty on a toasted roll bottom, top with 2 bacon slices, a quarter of the apple slaw and a roll top.