Cook/ Weekend Feasting

Ground Pork Burger with Apple and Rhubarb Chutney

April 23, 2017 (Last Updated: October 13, 2019)

Last Updated on by

This homemade ground pork burger is perfectly juicy and succulent. This double burger is topped with cheddar cheese and an apple and rhubarb chutney for a tangy and sweet burger that’s full of flavor. Easy to make and the burgers can be cooked on the stove or on the grill.

Pork burger with cheddar cheese and a rhubarb and apple chutney

Woo hoo!! It’s Spring, and that means it’s rhubarb season people! I freaking love rhubarb, it’s just the best flavour this time of year and it’s so easy cook. I grew up with rhubarb crumbles and rhubarb and custard, so I thought i’d turn things slightly on their head and make a savoury dish instead. Grilling season is just around the corner too, and these are a great way to impress your guests!

These are perfect to serve with Oven Baked Fries, Fennel and Apple Coleslaw or Potato Salad.

How to Make Ground Ground Pork Burgers with Apple and Rhubarb Chutney

To make the Rhubarb and Apple Chutney

  • Chop the rhubarb and apple into chunks and add to a large pan.  Add all of the other ingredients and bring to the boil.  Simmer for around 30 minutes until the chutney has reduced and thickened.  Let it cool and store in a sealed container in the fridge until needed.

To make the pork patties

  • In a large bowl, place all the ingredients for the pork burgers and combine well with your hands. Place in the fridge for one hour to let the flavours develop.
  • Divide the mixture into four.  Using a chef’s ring / circular cookie cutter mould the pork into burgers.  Use a plate and place the chefs ring in the middle.  Add some pork mixture and press it flat and up to the insides of the ring to create thin burgers. Repeat until you have four patties and place in the fridge for at least 30minutes.

To make the burgers

  • Heat a glug of oil in a large frying pan over a medium high heat.  Gently add the ground pork burgers in using a spatula to keep them from breaking.
  • Fry for around 7 to 10 minutes on each side until dark brown and cooked all the way through.  Flip occasionally.  Leave to one side. You can also cook the burgers on a grill.
  • Cut the brioche buns in half and place them cut side down in the burger frying pan and fry until nice and crispy.
  • Spread some mayo on the cut sides of the buns and layer the burgers and cheddar cheese slices and finish with a generous dollop of rhubarb and apple chutney.

Pork Burger with Cheddar Cheese and Rhubarb and Apple Chutney

What do these burgers taste like?

The tart and tangy taste of this rhubarb and apple chutney pairs wonderfully with the sharpness of the cheddar in this ground pork burger. I decided to go for pork, rather than beef for the burgers, so that the rhubarb and apple chutney would be the star flavour. I went with thinner patties for this burger, you of course don’t have to go for a double burger, but why the hell not?!

How do you know when pork burgers are done?

The ground pork patties don’t take long to cook, around 7 minutes on each side until the internal temperature reads 160ºf / 71ºc and the outside is a dark brown. I like to flip them a couple of times during cooking to make sure they are evenly cooked on each side.

Can you make these ground pork burgers ahead of time?

Although the burgers need to be served fresh off the grill (or stove top), there are elements you can make a head of time, so they are a great option if you are feeding a crowd.

Make ahead pork burger patties

  • You can form the burger patties ahead of time, and keep them covered in the fridge for up to two days. If you are making a lot, you can stack them and separate each burger with parchment paper.
  • You can also freeze the uncooked burgers – freeze them on a baking sheet and once frozen you can transfer them to a ziplock bag or container. Let the burgers thaw in the fridge before cooking.

Make ahead apple and rhubarb chutney

The ingredient amounts for the rhubarb and apple chutney will allow you to make a good jarful to keep in the fridge for a later date – it works great with a cheeseboard!  Once the chutney has cooled to room temperature, place in a sealable glass jar and it will keep in the fridge for at least a week.

If you want to make the chutney just for the burger, reduce amounts by 3 quarters.

Top Tips for This Ground Pork Burger with Apple and Rhubarb Chutney

  • Buy a good quality ground pork and locally raised if possible.
  • Brioche burger buns are perfect to pair with this burger, but you can use sesame if you prefer.
  • Use a strong cheddar cheese and it cuts through the sweetness.
  • Cook the patties on each side until the internal temperature reads 160ºf / 71ºc.

Be sure to check out my other burger recipes!

I love hearing from you!! If you have tried this yummy ground pork burger recipe, be sure to scroll down, give it a star rating and let me know what you thought!

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Pork burger with cheddar cheese and a rhubarb and apple chutney

Pork and Cheddar Burger with Rhubarb and Apple Chutney

The tart and tangy taste of this rhubarb and apple chutney pairs wonderfully with the sharpness of the cheddar in this burger and the seasoned pork. 
Print Pin Rate
Course: Main Course
Cuisine: American
Prep Time: 20 minutes
Cook Time: 40 minutes
Chilling time: 30 minutes
Total Time: 1 hour 30 minutes
Servings: 2 double burgers
Calories: 848kcal

Ingredients

For the Rhubarb and Apple Chutney

  • 14 ounces rhubarb (400g)
  • 1 bramley apple (or tart cooking apple)
  • 10 ounces white wine vinegar (300ml)
  • 8.8 ounces caster sugar (250g)
  • 1/2 tbsp salt
  • 1/2 tbsp ground ginger

For the pork burgers

  • 17.5 ounces ground pork (500g)
  • 1 tbsp salt
  • 1 tbsp dried sage
  • 1 tbsp dried mixed herbs
  • 1 tbsp red chili finely chopped

To serve

  • 2 brioche buns
  • 4 slices strong cheddar cheese

Instructions

To make the Rhubarb and Apple Chutney

  • Chop the rhubarb and apple into chunks and add to a large pan.  Add all of the other ingredients and bring to the boil.  Simmer for around 30minutes until the chutney has reduced and thickened.  Let it cool and store in a sealed container in the fridge until needed.

To make the pork patties

  • In a large bowl, place all the ingredients for the pork burgers and combine well with your hands. Place in the fridge for one hour to let the flavours develop.
  • Divide the mixture into four.  Using a chef's ring / circular cookie cutter mould the pork into burgers.  Use a plate and place the chefs ring in the middle.  Add some pork mixture and press it flat and up to the insides of the ring to create thin burgers. Repeat until you have four patties and place in the fridge for at least 30minutes.

To make the burgers

  • Heat a glug of oil in a large frying pan over a medium high heat.  Gently add the patties in using a spatula to keep the burgers from breaking. Fry for around 7 - 10 minutes on each side until dark brown and cooked all the way through.  Flip occasionally.  Leave to one side.
  • Cut the brioche buns in half and place them cut side down in the burger frying pan and fry until nice and crispy.
  • Spread some mayo on the cut sides of the buns and layer the burgers and cheddar cheese slices and finish with a generous dollop of rhubarb and apple chutney

Notes

  • Buy a good quality ground pork and locally raised if possible.
  • Brioche burger buns are perfect to pair with this burger, but you can use sesame if you prefer.
  • Use a strong cheddar cheese and it cuts through the sweetness.
  • Cook the patties on each side until the internal temperature reads 160ºf / 71ºc.
The ingredient amounts for the rhubarb and apple chutney will allow you to make a good jarful to keep in the fridge for a later date - it works great with a cheeseboard!  If you want to make the chutney just for the burger, reduce amounts by 3/4.
Nutritional values are based on one double burger and are an estimate.

Nutrition

Calories: 848kcal | Carbohydrates: 88g | Protein: 68g | Fat: 91g | Saturated Fat: 42g | Cholesterol: 381mg | Sodium: 1627mg | Potassium: 815mg | Fiber: 6g | Sugar: 37g | Vitamin A: 1825IU | Vitamin C: 35.8mg | Calcium: 388mg | Iron: 3.8mg
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1 Comment

  • Reply
    Sarah @ Champagne Tastes
    April 25, 2017 at 2:21 pm

    Rhubarb makes everything 1000% more amazing!!! Love it!!

  • Leave a Reply