HomeRecipesVidalia Onion Ossabaw Pork Burger with Vidalia & Sundried Tomato Katsup

Vidalia Onion Ossabaw Pork Burger with Vidalia & Sundried Tomato Katsup

Created by Chef David Larkworthy of 5 Seasons Brewing in Atlanta and first-place winner in the 2014 Golden Onion competition in Vidalia, Georgia. Served with spring onion and parsley salad and blossom “fries” on a homemade sweet potato bun.

Burger:
8 ounces Vidalia onion, diced fine
2 pounds fresh ground Ossabaw pork (butt or shoulder)
4 cloves garlic, nipped, smashed & minced
2 Tbsp canola oil (plus additional to prevent sticking to pan)
2/3 tsp five spice powder
2 egg whites
Salt and white pepper to taste

Sauté Vidalia onion and garlic in 1/2 Tbsp canola oil until fragrant. Chill and mix with all other ingredients. Divide into 8, 4-ounce patties and cook in skillet or nonstick pan over medium high heat until just done.

Vidalia & sundried tomato katsup:
1 cup sliced Vidalia onions
1 cup sundried tomatoes
3 cloves garlic, nipped and smashed
2 Tbsp sorghum
1/2 tsp paprika
1 pinch chipotle powder to taste
5 cups water
1 cup apple cider vinegar
Sea salt to taste

Place all ingredients in a saucepan and bring to a boil. Simmer on high for 20 minutes. Cool enough to blend and puree until smooth. Pass through a strainer and reserve.

Spring onion & parsley salad:
1 cup Vidalia onions, sliced very thin
1 lemon, zested and juiced
1 tsp truffle oil
6 sprigs parsley, stems removed
Red chili flakes to taste
Sea salt to taste
2 ounces micro greens for garnish

Mix all ingredients above (except micro greens) and allow to marinate for at least 10 minutes. Toss again before serving.

Blossom “fries”:
24 Vidalia onion blossom tops
3 egg whites, whipped
1 cup potato starch
Sea salt, black and white pepper and smoked chili to taste
1-2 quarts canola oil for frying

Dip blossoms in seasoned potato starch and whipped egg whites. Fry at 350 degrees until crispy (about 4 minutes). Remove from oil and drain on paper. Season with salt and peppers.

Sweet potato buns:
1 packet yeast
1/2 cup sweet potato puree
2 cups cool water
2 Tbsp sorghum
5 cups bread flour (plus extra as needed while kneading)
3/4 tsp salt
1 stick of butter, softened or 4 oz. lard
1 egg yolk and 1 pint water (reserve for wash)
1/2 ounces seeds

Place all ingredients in a mixer in order as listed, except butter, egg wash and seeds. Mix on low then medium high for about 5 minutes or until the dough forms. Add softened butter an ounce at a time until fully incorporated and dough is smooth. Place on oiled or floured surface and divide into 1.5-ounce balls and proof for 30 minutes or until nearly doubled in volume. Brush with egg yolk/water mix and garnish with seeds. Bake or pan fry at 400 degrees for 8-12 minus or until just done. Yields approximately 24, 2-oz. doughs.

Assemble burger on sweet potato bun and dress with katsup and spring onion salad. Serve with blossom “fries.”

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