Pork burger marinated in red wine with cranberries
I operated a burger shop for a long time. When my customers were bored by standard offer of burgers (beef, pork, chicken and rabbit with three vegetables options), I started to create „limited version of burgers” – the offer ended, when all meat was sold. Burger from pork collar marinated in red wine with cranberries, vegetables and lemon dressing was one of the most popular burgers. Don’t have a bad opinion about this burger. Burger doesn’t have to be only from beef, but it has to contain first-rate meat and other ingredients. And it has to be created with love :) Taste it...this burger doesn’t disappoint you...it is juicy and full of flavours!
Ingredients for 4 burgers:
- pork collar (175 g x 4 = 700 g = 1,54 lb.)
- wash and cut out unsightly pieces
- cut into slices (width approx. 2 cm = 0,8 in.)
- salt (to taste)
- ground pepper (to taste)
- red wine (160 ml = 0,28 pt. UK = 2/3 cups)
- I use Cabernet Sauvignon or Merlot
- bay leaf (1 pc)
- dried cranberries (2 – 3 tbsp.)
- chop into coarse pieces
- granulated sugar (1 tsp.)
- oil (1 tbsp.)
- soured cream (6 tbsp.)
- grated peel from 1/2 lemon
- lemon juice (1 – 2 tbsp., to taste)
- unsalted butter (1 tbsp.)
- oil (1/2 tbsp.)
- medium red onion (2 pcs)
- cut into rings (width approx. 0,5 cm = 0,2 in.)
- corn (8 tbsp.)
- I use frozen
- salt and ground pepper (to taste)
- burger buns (4 pcs)
- rocket (arugula) salad (2 handfuls)
- cheddar cheese (4 slices)
- slices of bacon (to taste)
Preparation:
ONE DAY BEFORE BURGER GRILLING
- salt and pepper pork collar (to taste)
- prepare marinade
- pour red wine into small pot, add bay leaf, chopped dried cranberries and sugar (1 tsp.)
- when it starts boiling, turn temperature down and boil for approx. 20 to 25 minutes (reduce to 2/3 of the volume)
- allow to cool
- pour oil (1 tbsp.) and stir well
- marinate meat in prepared marinade for at least one night (ideally in some plastic box with lid) (Tips ↓1)
ON THE DAY OF BURGER GRILLING
- prepare dressing
- put soured cream into small bowl, grated lemon peel and lemon juice
- stir well and store in the fridge
- melt butter (1 tbsp.) with oil (1/2 tbsp.) in the pan
- sauté red onion
- after onion become golden, add corn
- sauté until everything is nice golden
- salt and pepper to taste
- move to bowl and allow to cool (don’t put in the fridge)
- sauté/grill/roast slices of bacon
- move on a plate (don’t put in the fridge)
- remove marinated meat from fridge
- cut out big lean pieces from pork collar (approx. 1/4 of total weight of meat) and cut into small cubes (approx. 0,5 cm = 0,2 in.)
- mince the rest of meat
- stir (with hand) cubes of meat, minced meat and the cranberries that remained in the marinade
- divide into 4 piles
- create burger patty from every pile and create a dimple in every patty with thumb (Tips ↓2)
- grill burger patties on a grill (or use a pan)
- cut burger buns horizontal in half (recipe for burger buns you can find here: link Homemade burger buns with sesame)
- when burger patties will almost done, put both halves of buns on grill
- now finish burger: bottom of burger bun, 1/2 handful of rocket (arugula) salad, grilled burger patty, slice of cheddar cheese, lemon dressing (1 1/2 tbsp.), sautéed red onion with corn, sautéed slices of bacon and upper part of burger bun
- serve warm
Tips:
- Marinate the meat at least for one night (if you have quality meat from butcher). If you have meat from supermarket, marinate the meat at least for 3 – 4 nights.
- Create a dimple, not a hole in patties. If you do it, the patties stay flat during grilling (otherwise they will be bulged).
