About the Dish

  • Root Vegetables

    Root Vegetables

  • Onion

    Onion

  • Oregano

    Oregano

  • PeachDish Salt

    PeachDish Salt

  • Pastured Ground Pork

    Pastured Ground Pork

  • Garlic

    Garlic

  • Apple Cider Vinegar

    Apple Cider Vinegar

  • Gulden's Spicy Brown Mustard

    Gulden's Spicy Brown Mustard

  • Buns

    Buns

  • Duke's Mayonnaise

    Duke's Mayonnaise

  • Lettuce

    Lettuce

  • Southern Links BBQ Sweet & Tangy Sauce

    Southern Links BBQ Sweet & Tangy Sauce

METHOD

1
MISE EN PLACE • Heat oven to 425° F. • Peel onion. Cut a few thin slices for burger garnish. Cut remaining onion into 1-inch pieces. • Peel root vegetables. Cut into 1-inch pieces. • Pick and chop oregano leaves. • Peel and mince garlic. • Reserve 4 whole lettuce leaves for sandwiches. Cut or tear remaining leaves into bite-size pieces.
2
• On a baking sheet toss root vegetables and onion pieces with 1 teaspoon olive oil, oregano and 1/4 teaspoon PeachDish Salt. • Roast in oven until browned at the edges and fully tender, about 12-15 minutes.
3
• In a bowl combine pork, garlic and 1/4 teaspoon PeachDish Salt. Divide meat into 4 equal portions. • Form into 1/2-inch-thick patties, 4 to 5 inches in diameter. Make patties slightly thinner in the center.
4
• In a bowl combine vinegar and mustard. • Whisk in 1 tablespoon olive oil. Taste and adjust seasoning as desired with PeachDish Salt.
5
• Place a large sauté pan over medium-high heat. Add patties. Sear until bottom is browned, 2-3 minutes. • Flip patties, and cook 1-2 minutes.
6
• While burgers cook, toast buns as desired. • Dress with mayonnaise, if desired.
7
• In a bowl, toss lettuce pieces with dressing. • Assemble burgers with buns, patties, Sweet & Tangy sauce, onion slices and lettuce leaves. • Serve with salad and roasted vegetables on the side. Enjoy!

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