Food stylist and recipe developer Jason Skrobar created this unique burger recipe as a tribute to his late father. “This burger is pretty special to me, as it includes a recipe that is close to my family’s hearts. As I’ve written about, my dad spent a lot of time in the kitchen, especially later in his life,” Skrobar shares in his book The Book of Sandwiches: Delicious to the Last Bite: Recipes for Every Sandwich Lover. “He loved to cook, but specialized in soups and jams, of all things. I’ve paired his pear and rum jam with this burger, along with some smoky ham and a delightful combination of mascarpone and cream cheese. I think my dad would have really loved this burger.” To make things easier, you can pick up a pear (or apricot) jam rather than make your own.

Pork Burgers

Jason Skrobar's recipe for ground pork burgers with smoked ham, pear-rum jam and a creamy cheese spread on brioche.

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Course Main Course

Cuisine American

Servings 4

Ingredients

Pear & Rum Jam

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

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 Jam

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

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!