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Pork Burgers with Rhubarb Ketchup, Brie and Caramelized Onions

Makes 8 burgers


2 lbs ground pork

kosher salt and pepper

8 oz brie

2 cups arugula

8 brioche buns

1 cup mayo

1 cloves garlic, minced

1 recipe rhubarb ketchup (follows)

1 recipe caramelized onions (follows)


Place the ground pork in a bowl and add 1 teaspoon of salt and 1/4 teaspoon black pepper. Gently mix together until well combined. Form the pork mixture into 8 burger patties and place on a sheet pan or plate. Refrigerate until ready to cook.

Place the mayonnaise in a small bowl and add the minced garlic. Stir well to combine and set aside or refrigerate until ready to use.

Slice the brie into 8 long slices, and then cut them in half.

Heat a large cast-iron pan over medium high heat. Sprinkle the pork burgers with salt and pepper and place 4 burgers in a single layer in the pan. Cook on one side for 2-3 minutes, or until browned. Flip over and then plac two of the half-slices of brie on top of each burger. Cook for another 3-4 minutes or until the burgers are cooked through and the brie is melted. You may need to cover the pan with a lid to finish cooking the burger and melt the cheese. Wipe out the pan and repeat the cooking process with the remaining 4 burgers. Move the burgers to a plate while you prepare the buns.

Lightly toast your brioche buns under a broiler (keep a close eye) until golden brown. Move to a plate or cutting board. Spread the rhubarb ketchup on one side and garlic mayo on the other side. Place a large pinch of caramelized onions on the bottom bun and top with a pork burger. Top with arugula and then the top bun. Serve immediately.

Rhubarb Ketchup:

3 cups chopped rhubarb

1/2 cup chopped shallot

1/4 cup sugar

1/4 cup brown sugar

juice and zest of 1 large lemon

1/4 cup apple cider vinegar

1 teaspoon mustard seeds

1 teaspoon dry mustard


Place all the ingredients in a small saucepan and place over medium heat. Bring to a boil, then turn down to a simmer and simmer for 20 minutes.

Turn the heat off and cover the pot and let sit for 15 minutes.

Using an immersion blender or blender, blend the mixture until smooth.

Move to a heat safe container and cool to room temperature on the counter before moving it to the refrigerator to chill completely before using. The rhubarb ketchup will keep in there refrigerator for 5 days.

Caramelized onions:

2 medium onions, thinly sliced

1 tablespoon butter

1 tablespoon olive oil

1/4 teaspoon kosher salt

Melt the butter and olive oil in a non-stick or stainless steel pan over low heat. Add the onion and cook for 45-60 minutes, stirring often, until brown and caramelized. Move to a heat safe bowl and cool completely. Refrigerate or use immediately on burgers. The onions will keep in the refrigerator for up to 5 days.

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