Colemen Pork Burger Au poivre

Paired with Moshin Vineyards 2017 Pinot Noir, Calliope Vineyard

  • 4 pork burger patties see recipe below
  • 4 brioche hamburger buns, cut and toasted
  • 1/4 pound roasted ham, sliced thin
  • 4 large heirloom tomato, 1/2 thick slices
  • 2 tbsp garlic minced
  • 1 tbsp shallot minced
  • 1 tbsp fresh thyme, leaves only
  • olive oil as needed
  • 1/2 cup fresh basil, torn leaves
  • 8 slices provolone, sliced thin
  • 2 cups broccolini, blanched, cut into 1-inch pieces
  • kosher salt as needed
  • peppercorn mix as needed
  • Frenches yellow mustard as needed
  • Dukes mayo as needed
  1. Preheat oven to 400˚F.
  2. Place a large 14” cast iron pan on medium heat.
  3. Season the burger patties with salt and your desired amount of pepper mix.
  4. Heat 1 tablespoon of olive oil in the cast iron until smoking point.
  5. Place the burger patties into the cast iron. Cook for about 3 to 4 minutes on each side.
  6. Remove the patties from the cast iron and place them onto a cookie sheet. Set aside to rest.
  7. Wipe out the cast iron with a paper towel.
  8. Add 2 tbsp of olive oil to the cast iron. Heat the oil until smoking point.
  9. Add the sliced ham and broccolini to the hot oil. Cook the ham for 2 to 3 minutes (occasionally stirring). You want the ham to be well caramelized.
  10. Add the garlic, shallots, and thyme. Cook for 1 minute.
  11. Place one slice of tomato on top of each burger.
  12. Evenly divide the ham and broccolini on top of the tomatoes.
  13. Place two slices of provolone on top of each burger.
  14. Place the burgers in the oven until the provolone is fully melted.
  15. Put your desired amount of mayo and yellow mustard on each toasted brioche bun.
  16. Place the burgers onto the brioche buns.

Pork Burger Patties

  • 1 cup bacon, course ground
  • 1 ½ pounds pork, ground
  • 1 tsp dried oregano
  • 2 tsp chili flake
  • 1 tsp granulated onion
  • 1 tsp granulated garlic
  • 1 tsp paprika
  • 1 tsp mustard powder
  • 2 tsp worcestershire sauce
  • 2 tbsp shallot, minced
  1. Add all the ingredients to a large mixing bowl
  2. Mix the ingredient together well.
  3. Gently form the meat into 4 balls, then lightly press into 4-inch-wide, 1-inch-thick patties.

Peppercorn Seasoning Mix

  • 1/2 cup black peppercorns, course ground
  • 1/4 cup pink peppercorns, course ground
  • 1/4 cup white peppercorns, course ground
  1. Mix all ingredients together.