12 ounces Root Vegetables, carrots, turnip, onion, potato etc.
2 packets Mayonnaise
1 tablespoon Apple Cider Vinegar
1 packet Gulden's Spicy Brown Mustard, check label for gluten
2 sprigs Oregano
2 cloves Garlic
1 each Yellow Onion
12 ounces Ground Pork
2 medium gluten free Buns
1 head Lettuce
1/4 cup Southern Links BBQ Sweet & Tangy Sauce, or favorite gluten free BBQ
3/4 teaspoon PeachDish Salt
Instructions
Heat oven to 425° F. Prepare your mise en
place- Peel root vegetables, and cut into 1-
inch pieces. Peel onion, and cut a few thin
slices for burger garnish; cut the rest of the
onion into 1-inch pieces (large dice) for
roasting. Pick and chop oregano leaves. Peel
and mince garlic. Pull 4 nice lettuce for
garnishing sandwiches; cut or tear remaining
leaves into bite-size pieces. On a heavy
baking pan, toss together root vegetables and
large onion pieces with 1 teaspoon olive oil,
oregano and 1/4 teaspoon PeachDish Salt. Place
in oven, and cook until browned at the edges
and fully tender, about 12-15 minutes.
In a mixing bowl combine ground pork, garlic
and 1/4 teaspoon PeachDish Salt; mix
thoroughly. Divide the meat in equal halves,
then divide halves equally again. Form the
portioned meat into 1/2-inch-thick patties, 4
to 5 inches inches diameter. Make them slightly
thinner at the center than the edges. In a
small bowl combine cider vinegar, mustard and
1/4 teaspoon PeachDish Salt. Slowly add 1
tablespoon olive oil while whisking. (You can
also combine in all ingredients in a container
with a tight fitting lid, and shake to
combine.) Place a large sauté pan over medium-
high heat. Add patties and sear until bottom is
browned and hot juices start to rise through
the top, 2-3 minutes. Flip patties, and cook 1
minute more.
While burgers cook, heat or toast buns as desired.
Place torn lettuce leaves in a clean mixing bowl,
drizzle with dressing and gently toss to combine.
Place 1 bun on each plate. Assemble burgers with
buns, patties, Sweet & Tangy sauce, onion slices
and whole lettuce leaves. Serve dressed lettuce
and roasted vegetables on the side. Enjoy!
Originally Submitted
4/10/2017
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