My wife brought in some fresh Purple Sage from an herb planter the other day, and we decided to feature the leaves in pork burgers! We have found over time that Sage and Pork go so well together (see: Goat Milk and Sage Caramel Pork Loin and Apple Butter Pork Tenderloin), so it just seemed like a natural pairing for this sandwich. The meat component decided, we turned our attention to the rest of our burger…and we picked brioche, spinach, grilled onion, and a tomato slice to round out the rest of the ingredients before deciding to add a sage and white peppercorn infused mayonnaise.
We served our burgers with Easy Coleslaw, but they’d also go really well with Succotash, Delicata Squash Fries, or Sweet Potato Wedge Fries.
Time: 20 minutes
Ingredients:
- Ground Pork
- Fresh Sage
- Salt
- Optional: Toasted Fennel
- Buns
- Toppings of your choice. We went with grilled onion, sliced tomato, and spinach.
- Sauce of your choice. We made a white pepper sage aioli by mixing mayonnaise, ground sage, and cracked white pepper.
Method:
- Slice your sage into ribbons, and combine it with your pork and a little salt. If using, place some fennel seeds in a dry pan, and toast for a few minutes until they darken and release their aromas. Then, add those, and stir them in to fully incorporate.
- Heat a pan with a little oil (or a grill), and when it’s hot, form your pork into patties, and place on your pan.
- Cook for about 5-7 minutes, flip, and cook for another 5-7 minutes.
- As your burgers cook, prep your buns with your desired toppings, and mix your sauce ingredients together.
- When your burgers reach a minimum internal cooked temperature of 165 degrees F, they are ready!
- Plate, devour, and enjoy!
One comment