Hamburguesas glaseadas de cerdo y beicon

Ingredientes

• SMOKY BARBECUE SAUCE (Makes 420 g): 100 g tomato paste
• 3 tablespoons apple cider vinegar
• 1 tablespoon Dijon mustard
• 120 g honey
• 100 ml maple syrup
• 1/2 teaspoon smoked paprika
• 100 ml tamari or coconut aminos
• 2 garlic cloves, finely chopped
• 1 1/2 tablespoons liquid smoke (see Note) (optional)
• 1 pinch of ground cloves
• 1 cinnamon stick
• sea salt (optional)
• GLAZED PORK AND BACON BURGERS: 4 rindless bacon rashers, finely chopped
• 3 tablespoons coconut oil or good-quality animal fat
• 1 onion, finely chopped
• 150 g mushrooms, finely chopped
• 2 garlic cloves, finely chopped
• 2 teaspoons finely chopped thyme leaves
• 1 tablespoon finely choppedflat-leaf parsley leaves
• 550 g pork minced
• 1 egg
• 1 teaspoon sea salt
• 1 teaspoon freshly ground black pepper
• 150 ml Smoky Barbecue Sauce

Preparación

1. 1

   Simmer sauce ingredients: Sauce: Place all the ingredients in a saucepan over medium heat, mix well and bring to a simmer.

2. 2

   Reduce heat and cool: Reduce the heat to low and cook, stirring occasionally, for 10 minutes. Season with salt, if desired, and allow to cool.

3. 3

   Remove cinnamon stick and store: Remove the cinnamon stick and store the sauce in an airtight container in the fridge for up to 2 weeks.

4. 4

   Sauté bacon and set aside: Burgers: Heat a large frying pan over medium–high heat. Add the bacon and sauté for 5 minutes, or until lightly golden. Transfer the bacon to a bowl and set aside.

5. 5

   Sauté veggies and set aside: Wipe the pan clean, then heat 1 tablespoon of the coconut oil or animal fat over medium heat. Add the onion and sauté for 5 minutes until softened. Next, add the mushroom and garlic and cook for 3 minutes until softened. Transfer the onion and mushroom mixture to the bacon and allow to cool completely.

6. 6

   Combine all ingredients and create patties: Add the thyme, parsley, pork mince, egg, salt and pepper to the cooled bacon mixture, then mix well to combine. Shape the mixture into ten patties.

7. 7

   Fry patties: Heat a large frying pan over medium–high heat. Add the remaining oil or fat and cook the patties in batches for 3 minutes on each side, or until cooked through. Transfer to a plate and allow to rest for 2 minutes. Whisk any juices in the pan into the smoky barbecue sauce.

8. 8

   Add sauce and serve: Brush the smoky barbecue sauce over the patties to glaze, then serve.