Eat Together, Make Life Delicious...

Most people overlook pork as burger material. This recipe is taken from the traditional American favorite of pork chops and applesauce, transforming it into a portable, easy-to-make, and hearty burger. This is also delicious for breakfast served at room temperature. The apple really dresses it up and to take this one step further from the norm. To go further, consider brushing the apple with cranberry ketchup (see recipe below) or even chop up a few tablespoons of the apple and toss it into the burger before forming the patty.

Pork Burger with sliced apples and maple syrup
Makes 4 Servings

1 to 2 tablespoons olive oil (to season grill or skillet)
4 tablespoons Vermont maple syrup
1 tablespoon applesauce (no additives or preservatives)
1¼ pounds ground pork
1 granny smith apple, thinly sliced
4 fresh burger buns, toasted and buttered

Wipe a grill grate or cast-iron skillet with a little olive oil and bring it to medium-high heat. In a large bowl, combine the maple syrup, applesauce, and pork. Form the mixture into 4 burgers about ¾-inch thick.

Cook the burgers until done through, 7 minutes per side on the grill, and 9 minutes per side in a skillet. It is done when it is opaque inside. To assemble, place the burgers on the toasted buns and cover them with a few fresh apple slices. Serve immediately.


Home-style Cranberry Ketchup
Makes ½ cups

6 ounces canned tomato paste (vine ripened is the best)
½ cup organic light corn syrup (you can substitute this with ¼ cup maple syrup)
1/3 cup white vinegar
1 tablespoon sugar
1 tablespoon white onion, minced
1 teaspoon kosher salt
1 pinch minced fresh garlic
½ cup cranberry chutney

Combine all ingredients with ¼ cup of water in a medium saucepan. Bring to a boil over medium-high heat for 5 minutes, stirring constantly. Reduce the heat to low and cook for another 20 minutes, or until the mixture thickens to your liking (note that it will thicken further as it cools). Serve cooled.

Refrigerate in a tightly covered container for up to 10 days. This ketchup is a great base for home made cocktail sauce.

Labels: burgers, Comfort Food, pork burger, portable

If you are looking for a recipe that can be either a snack, a portable bite, or a meal, this is for you. Cheesy Twist offer lots of possibilities. Plain they are a nice snack that take about 25 minutes from start to finish. Once cooled they become the perfect portable bite to place in a ziplock and go. And as a meal with the addition of some extra ingredients such as: freshly chopped herbs, chopped deli meat such as prosciutto or salami, and or sauteed onions or veggies, this simple twist can become a whole meal.

Recently I experimented with adding pizza sauce and pepperoni to create a rolled up pizza; it was outstanding.

Experiment with the ingredients you love by rolling them into the cheesy twists. And even consider spreading out a variety of ingredients on to the dough so that once rolled up and baked every bite is unique and tasty.


Cheesy Twists
Makes 12 cheesy twists

1 cup warm water (110° F)
1 teaspoon yeast
1 teaspoon olive oil
½ teaspoon salt
1 tablespoon sugar
2½ cups unbleached all-purpose flour, plus more for dusting
2 heaping cups shredded cheddar cheese
olive oil spray

Preheat the oven to 375F with an oven rack placed in the middle.

In a mixture fitted with a dough hook, combine the warm water and the yeast. Whisk it with a fork and let is sit for a minute to bubble. Add in the olive oil, salt, sugar, and flour and mix at medium low speed until the dough starts to form. Once it forms, turn the dough out on to a floured surface (About 1 tablespoon) and knead it for 5 minutes. If the dough is too wet and sticky add a little bit more flour, but don't over do it. With a floured rolling pin, roll out the dough until it is about ¼-inch thick and resemble a very flat pancake. Sprinkle the cheddar cheese over the dough making it as even as possible. Roll the dough up into a tube. With a very sharp knife, cut the dough roll in half. Cut each half in half and continue this until you have 12 equal pieces.

Spray a large sheet pan with a little olive oil spray. Transfer the pieces onto the sheet pan cheese side up.

Place the sheet pan in the oven to cook for 15 minutes or until the dough is cooked through and the cheese has melted. Since I prefer my cheesy twists lightly done, if you like it more toasted, consider cooking the twists a little bit longer.

When the cheesy twists are done to your liking, use a spatula to transfer them from the sheet pan to a plate. Serve immediately!

Labels: bread, cheese, cheesy twists, portable, rolled up pizza