Honey Mustard Pork Burger Topped with Apple Slaw w/ Baked Steak Fries

June 3, 2015 at 4:59 PM | Posted in Ore - Ida, Pork | 2 Comments
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Today’s Menu: Honey Mustard Pork Burger Topped with Apple Slaw w/ Baked Steak Fries

 
We need some sunshine around here! It’s been cloudy, rainy, and cool for 3 days now and some sunshine sure would Honey Mustard Pork Burger Topped with Apple Slaw 010be nice. The sun came out briefly today but not a lot. Mom needed some things from the store and I needed a few items for dinner tonight. So I went to Walmart and then Kroger to get everything needed. Very unusual neither store was very busy at all. I had emailed Bluegrass Meats about stores never having their lean Brats and Metts last week. They followed up very quickly and said they did not know that items were not in stock or haven’t been since last Summer. They also said both products will be stocked in all Kroger by the weekend! Thank you to Bluegrass for following up and correcting the problems! For dinner tonight I prepared another new recipe, a Honey Mustard Pork Burger. Tonight it’s Honey Mustard Pork Burger Topped with Apple Slaw w/ Baked Steak Fries.

 
There are several versions of this Burger on the net. For my the Pork Burger I used Kroger Brand Ground Pork. To Honey Mustard Pork Burger Topped with Apple Slaw 004make the Burger I’ll need Ground Pork, Kraft Honey Mustard, Dried Thyme, and Sea Salt and Ground Black Pepper for seasoning. To start I preheated the oven on 400 degrees. Then took a Cast Iron Skillet, sprayed it with Pam Cooking Spray and added 1 tablespoon of Canola Oil and heated the Skillet on medium heat. As the Skillet was heating I took half the package of the Ground Pork and put it in a large bowl, added 1 tablespoon of the Kraft Honey Mustard, 1 1/2 teaspoons of McCormick Dried Thyme, and Sea salt and Ground Black Pepper. Mixed the Pork and the ingredients until well mixed and formed the mixture into 2 patties, each 1/2 inch thick. Add the Pork Burgers to the heated Cast Iron Skillet. Sear both sides of the Burger for three to four minutes. Once the Burgers are seared, place the Skillet in the preheated oven. Cook for another eight to ten minutes, or until no longer pink inside with an internal Burger temperature of at least 155 degrees. When finished remove from the oven and let sit for 4 minutes before serving. As the pork Burgers are in the oven I made my Apple Slaw.

 
For the Apple Slaw I’ll need; 1/2 Granny Smith Green Apple (peeled, cored and grated), 1 tsp Extra-Virgin Olive Oil, Honey Mustard Pork Burger Topped with Apple Slaw 0011/2 tsp Lemon Juice, and 2 dashes of Sea Salt. Just mix all the ingredients together and you have your Apple Slaw Topping for the Pork Burger. Apples and Pork are just a natural pairing. To serve I used a Kroger Light Wheat Hamburger Bun, put the Burger on the Bun and topped it with the Apple Slaw. And what a Burger! The Ground Pork mixed with Honey Mustard is perfect. The bite of the Mustard and the sweetness of the Honey just enhances the flavor of the Pork, along with the added Thyme. We got a keeper recipe for Pork Burgers! For a side I Baked some Ore Ida Steak Fries served with a side of Hunt’s Ketchup. Also had an ice-cold Diet Dr. Pepper. For dessert later a Jello Sugar Free Double Chocolate Pudding topped with Cool Whip Free.

 

 
A little about the Granny Smith Apple used to make the Apple Slaw…..

The Granny Smith is a tip-bearing apple cultivar, which originated in Australia in 1868. It is named after Maria Ann Granny Smith ApplesSmith, who propagated the cultivar from a chance seedling. The tree is thought to be a hybrid of Malus sylvestris, the European Wild Apple, with the domestic apple M. domestica as the polleniser. The fruit has hard, light green skin and a crisp, juicy flesh.

Granny Smiths go from being completely green to turning yellow when overripe. The acidity mellows significantly on ripening, and it takes on a balanced flavor.
Granny Smith is one of the several apple cultivars that are high in antioxidant activity, and they boast the highest concentration of phenols amongst the apple breeds. Some sources recommend Granny Smiths (among other apples) as a particularly efficient source of antioxidants, particularly the flavonoids cyanidin and epicatechin, especially if eaten with the skin intact. Granny Smiths are also naturally low in calories and high in dietary fiber and potassium, making them commonly recommended as a component of healthy and weight-loss diets.

According to the US Apple Association website it is one of the fifteen most popular apple cultivars in the United States.

2 Comments »

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  1. Sounds delicious!

    • It really turned out good. Doing some BBQ Chicken Thighs tomorrow so check that one out.


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