Passion for Pork

Maple Bacon Pork Burger

Maple Bacon Pork Burger

Chef/Owner Jim Romer
Romer's Burger Bar, Vancouver


Pork Mix
2 kg (4½ lb) ground pork
2 tsp (10 mL) cayenne pepper
2 tsp (10 mL) fennel seeds, toasted and finely ground
2 tsp (10 mL) black pepper, medium grind
2 Tbsp (30 mL) maple syrup
2 tsp (10 mL) sea salt, fine grind
4 eggs
Gorgonzola Sauce
Part (A)
3 cups (750 mL) milk
1 cup (250 mL) whipping cream
60 g onion, chopped
60 g roasted garlic, chopped
1 rosemary branch, about 4”
¼ cup (60 ml) white wine
Part (B)
45 g butter
3 Tbsp (45 mL) flour
Part (C)
200 g (½ lb) gorgonzola
1 tsp (5 mL) lemon juice
1½ tsp (7 mL) Serrano chili or jalapeño, roasted, minced
1 tsp (5 mL) sea salt
Bacon Mayonnaise 
2 cups (500 mL) mayonnaise
15 g garlic (minced)
1 tsp (5 mL) Dijon mustard
140 g (? lb) Alberta pork bacon, cooked until crisp, minced
¼ tsp (1 mL) black pepper, medium grind
2 Tbsp (30 mL) Italian parsley, minced
Pork Burgers
1 pork burger patty (see above)
1 pinch salt and pepper
1 slice Alberta pork bacon, cooked with maple syrup
1 burger bun
1 tsp (5 mL) clarified butter
2 Tbsp (30 mL) bacon mayonnaise (see above)
15 g (½ oz) frisée
15 g (½ oz) apple, cut into matchsticks
1 Tbsp (15 mL) gorgonzola sauce (see above)



Pork Patty

Combine all ingredients, mix thoroughly. Always use gloves when mixing. Marinade for 24hrs.
Make burger into 6 oz (180 g) portions.
Place into a plastic insert, cover, label, date and refrigerate.Gorgonzola Sauce

To a pot add part “A”. Bring to a boil, then reduce to a simmer for 10 minutes.
In a sauté pan add Part “B” to form a roux, then stir, cook for 5 minutes over medium heat; do not brown.
Strain part “A”  through a china cap and slowly add to part “B”, cook for 10 min.
Add part “C,” stir until smooth in texture. Use the burr mixer.
Maple Bacon Pork Burger

Preheat grill to medium. Place burger on preheated grill and season with salt and pepper. Cook the burger for 4½ minutes per side. The outside of burger must be a little caramelized. Cook until internal temp is 180°F (82°C).
Separate the bun into two halves, brush with butter and place on the grill or in a large pan. Cook until golden brown and hot throughout. Add bacon mayonnaise to both sides.
Add a little clarified butter to pan. Place the frizze on top, season with a pinch of salt and pepper cook for 1 min.
Add the pork burger to the bottom of the bun, top with the bacon, frisée and apples. Drizzle the gorgonzola sauce over the top.


Approximately 11 Servings

Tags: bacon | burger | gorgonzola | ground pork | Jim Romer |