Recipe & picture courtesy of Rachael Ray
Prep Time: 35 min
Cook Time: 20 min
- 2 granny smith apples, peeled, grated and patted dry
- Grated peel of 1 lemon plus 1 1/2 tablespoons juice
- 1/2 cup mayonnaise
- 1/3 cup chopped chives
- 3 tablespoons pure maple syrup
- 2 tablespoons Jamaican jerk seasoning, such as McCormick
- 1 1/2 pounds ground pork
- 8 slices applewood smoked bacon
- 4 ounces smoked cheddar cheese, thinly sliced
- 4 kaiser rolls, split and toasted
- In a medium bowl, toss the apples with the lemon peel and juice. Add the mayonnaise, chives, 1 1/2 tablespoons maple syrup and 1/2 tablespoon jerk seasoning; stir to combine; refrigerate.
- In a large bowl, whisk together the remaining 1 1/2 tablespoons maple syrup and 1 1/2 tablespoons jerk seasoning. Add the ground pork and combine. Shape into four 1-inch-thick patties, pressing your thumb in the center of each to prevent it from bulging.
- In a large nonstick skillet, cook the bacon over medium heat until crisp, about 8 minutes. Transfer to paper towels to drain, reserving the skillet with the drippings. Cover the bacon with foil to keep warm. Heat the bacon drippings over mediumhigh heat until sizzling. Add the pork patties and cook for 4 minutes; flip, lower the heat to medium and cook for 3 minutes more. Lower the heat to low and top each patty with a quarter of the cheese; cover the skillet and cook until the cheese is melted and the patties are cooked through, about 2 minutes more.
- Place a pork patty on each toasted roll bottom; top with 2 bacon slices, a quarter of the apple slaw and a roll top.
**Personal Review: No Review Yet**