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About the Dish

  • Ground Pork

    Ground Pork

  • Gulden's Spicy Brown Mustard

    Gulden's Spicy Brown Mustard

  • PeachDish Salt

    PeachDish Salt

  • Summer Squash

    Summer Squash

  • Onion

    Onion

  • Oregano

    Oregano

  • Apple Cider Vinegar

    Apple Cider Vinegar

  • Buns

    Buns

  • Duke's Mayonnaise

    Duke's Mayonnaise

  • Lettuce

    Lettuce

  • Southern Links BBQ Sweet & Tangy Sauce

    Southern Links BBQ Sweet & Tangy Sauce

METHOD

1
  Prepare your mise en place: Peel onion, and cut a few thin full slices for burger garnish; halve then thinly slice one half into 1/4 cup for squash salad, save the rest for another use. Pull enough lettuce leaves for garnishing sandwiches; cut or tear remaining leaves into bite-size pieces. Halve squash lengthwise, and slice very thinly crosswise. Pick and chop oregano leaves. Split buns.
2
In a mixing bowl combine pork, mustard and 1/4 teaspoon PeachDish Salt; mix thoroughly.
3
Divide meat in equal halves. Form each half into a 3/4-inch-thick patty, 5 inches in diameter. Make the centers slightly thinner than the edges.
4
To make squash salad: In a mixing bowl combine squash with sliced onion, oregano, 2 tablespoons olive oil, cider vinegar and 1/4 teaspoon PeachDish Salt. Toss to combine.
5
Place a large sauté pan over medium-high heat. Add patties and sear until bottoms are browned and juices start to rise through the top, 3-4 minutes. Flip patties, and cook 1-3 minute more.
6
While burgers cook, heat or toast buns as desired. Dress with mayonnaise.
7
Toss lettuce pieces with squash salad; taste and adjust seasoning as desired.
8
Assemble burgers with buns, patties, Sweet & Tangy sauce, full onion slices and lettuce leaves. Serve with squash salad, and enjoy!