Food stylist and recipe developer Jason Skrobar created this pork burger as a tribute to his late father, whose homemade pear and rum jam inspired the recipe. “My dad spent a lot of time in the kitchen, especially later in his life,” writes Skrobar in The Book of Sandwiches. “He loved to cook, but specialized in soups and jams, of all things.”
Here, that cherished family recipe is paired with savoury pork patties, layers of thinly sliced smoked ham and a creamy mascarpone cheese spread for a burger that’s equal parts comfort food and family tradition. The sweet-and-savory combination makes it a standout choice for summer barbecues, backyard grilling and casual entertaining. Short on time? A good-quality store-bought pear or apricot jam works beautifully here.
Gourmet Pork Burgers With Pear and Rum Relish
Ingredients
Pear & Rum Relish
- 6 cups peeled, cored, and ½-inch-diced Bartlett pears
- 1 cup granulated sugar
- 1 cup packed dark brown sugar
- zest and juice of 1 lemon
- 2 tsp vanilla bean paste if you don’t have vanilla bean paste you can use vanilla extract
- ⅓ cup dark rum optional
Cheese Spread
- ¼ cup cream cheese softened
- ¼ cup mascarpone softened
- 2 green onions thinly sliced
- ½ tsp kosher salt
Pork Patties
- 1½ lb (680 g) ground pork
- 2 cloves garlic finely grated
- ¼ cup finely chopped fresh flat-leaf parsley
- 2 tbsp finely chopped fresh sage
- 1 tsp Worcestershire sauce
- ½ tsp kosher salt
- 1 tsp cracked black pepper
- 2 tbsp extra-virgin olive oil
Assembly
- 4 brioche buns toasted
- 12-16 pieces thinly sliced smoked ham
Instructions
Pear & Rum Relish
- Combine the pears, both sugars and the lemon zest and juice in a large pot or Dutch oven and mix well. Set over medium-high heat, let the sugars melt and bring to a boil. Let the mixture boil, stirring often to prevent sticking or burning, for 10 minutes.
- Reduce the heat to low and let simmer for 25 minutes, stirring occasionally. As the mixture thickens, add the vanilla and the dark rum (if using). Stir well to incorporate. If you like your jam fairly chunky, leave it as is. If you prefer something less chunky, use a potato masher to mash it to your heart’s desire. Set aside to let cool. The jam can be kept in the fridge for up to 2 weeks or in the freezer for up to a year.
Cheese Spread
- Place all the ingredients in a bowl and mix to combine. Cover and refrigerate until needed.
Pork Patties
- Place the pork, garlic, parsley, sage, Worcestershire, salt and pepper in a bowl and use your hands to mix well (do not overmix, as it will make for tough burgers; the mixture should still have a slightly loose texture. If you press it too much, the burgers can become dense when cooked.). Divide the mixture into four equal portions and shape them into patties.
- Heat the oil in a pan over medium-high heat. Cook the burgers for about 4 to 5 minutes on one side, flip, and cook for another 4 to 5 minutes or until nicely browned on both sides and an instant-read thermometer registers 160°F when inserted into the centre of the burger. Remove from the pan and let rest for a few minutes before assembling.
Assembly
- Spread some of the cheese mixture on the bottom of each bun. Top with a patty, spread a few spoonfuls of jam on top, and add some slices of ham. Finish with the top bun and enjoy!
More sandwich recipes from Jason Skrobar
BBQ Salmon Sandwiches
Jason Skrobar's recipe for a sandwich featuring barbecue-flavoured salmon, pancetta, cucumber and lemon-garlic aioli on ciabatta.
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Mushroom Dip Sandwiches
This vegetarian sandwich reimagines the classic French dip with crispy fried mushrooms in place of beef. Fried mushrooms sit atop a layer of buttery, slightly spicy spread that melts into the crusty roll. Served with a rich mushroom jus for dipping, it’s a satisfying, flavour-forward sandwich that proves comfort food doesn’t need meat to deliver.
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Excerpted from The Book of Sandwiches by Jason Skrobar. Copyright © 2024 Jason Skrobar. Photographs by Sébastian Dubois-Didcock. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.
