There’s a burger spot in Boston where I love to get what’s known as the Adopted Luke. It’s a burger topped with mushrooms, caramelized onions, smoked gouda, and bbq sauce. And believe me when I say it’s good, because it really is. Since I had some leftover ground pork in my frig, I thought I should make it at home by substituting the pork for beef. And of course to make it dairy free I left out the smoke gouda, but with all the pork flavor trapped in the onions and mushrooms you won’t miss it.
I served mine with tater tots and a side salad, you know to keep it reasonable. To keep it healthy you have to find room for greens in every meal, even if it’s on the side.
Pork Burgers with Caramelized Onions, Mushrooms and BBQ Sauce
1/4 c onion, chopped
1 garlic clove, minced
1 cup ketchup
1/4 c dijon mustard
2 tbs apple cider vinegar
1 tbs brown sugar
1 tbs molasses
1/2 tbs worcestershire sauce
1/2 c water
1 lb ground pork
2 onions, sliced into half moons
8 baby portobello mushrooms, sliced
1 tsp thyme
4 whole wheat burger buns
For the bbq sauce heat olive oil in a sauce pan over medium heat. Add onions and garlic, cook until softened, about 5 minutes. Add ketchup, dijon mustard, apple cider vinegar, brown sugar, molasses, worcestershire sauce, and water; bring to a simmer. Let sauce reduce for 20 minutes. Let cool then pulse in a blender until smooth; keep warm.
Heat olive oil in a large skillet over medium high heat. Form the pork into 4 even patties then place into hot pan. Cook covered for 4 minutes then flip and cook until just cooked through about another 1-2 minutes. Remove from pan and keep covered. Add onions, baby portobello mushrooms, and thyme. Saute until veggies start to brown, about 5 minutes; remove from heat. To make burger: place pork patties on top of whole wheat bun then top with onion/mushroom mixture and slather with bbq sauce before topping burger. Enjoy!