Oktoberfest Mustard Cream Pork Burger

I recently had the pleasure of trying a unique twist on traditional burgers – the Oktoberfest Mustard Cream Pork Burger. This German-inspired creation combines juicy ground pork and bacon patties with a silky beer cheese spread, all sandwiched in a soft pretzel bun.

The addition of Dijon mustard and sour cream gives the burger a rich and tangy flavor, while the sauerkraut adds a nice crunch. This homemade pork burger is perfect for Oktoberfest celebrations or any occasion when you want to try something new.

Key Takeaways

• A unique twist on traditional burgers with ground pork and bacon patties.
• Rich flavors from Dijon mustard, sour cream, and beer cheese spread.
• Perfect for Oktoberfest celebrations or any special occasion.
• Easy to make at home with simple ingredients.
• A delicious and flavorful burger that’s sure to impress.

Introduction to the Oktoberfest Mustard Cream Pork Burger

Celebrate Oktoberfest with a German pork burger that combines the richness of mustard cream sauce with the savory taste of ground pork. This burger is a festive twist on a classic, making it perfect for Oktoberfest celebrations.

A Festive Twist on a Classic

The Oktoberfest Mustard Cream Pork Burger is more than just a burger; it’s an experience. It brings together the traditional flavors of Oktoberfest, such as mustard and caramelized onions, with the comfort of a grilled pork patty.

Why Ground Pork?

Ground pork is used in this recipe because it offers a tender and juicy texture when cooked correctly. Mixed with the right spices and cooked until crispy on the outside, it provides a flavorful base for the burger. Here are some reasons why ground pork is preferred:

• Juiciness: Ground pork retains moisture well, making the burger patty juicy.
• Flavor: It absorbs the flavors of the spices and sauce beautifully.
• Texture: When cooked right, it has a nice crisp on the outside and tender interior.

The Importance of Toppings

Toppings play a crucial role in enhancing the flavor and experience of the Mustard Cream Pork Burger. Key toppings include:

1. Caramelized Onions: Sweet and savory, they add depth to the burger.
2. Mustard Cream Sauce: A tangy and creamy element that ties the flavors together.
3. Cheese: Adds a rich, melty layer that complements the pork patty.

By combining these elements, the Oktoberfest Mustard Cream Pork Burger becomes a truly special dish, perfect for celebrating Oktoberfest.

Essential Ingredients and Preparations

To create an authentic Oktoberfest Mustard Cream Pork Burger, it’s crucial to understand the essential ingredients and preparations involved. This burger is a harmonious blend of flavors and textures, with each component playing a vital role in its overall taste and appeal.

Ground Pork Recipe Breakdown

The foundation of the Oktoberfest Mustard Cream Pork Burger is its ground pork patty. To make this, you’ll need ground pork, applewood smoked bacon, Dijon mustard, and a blend of spices. The quality of the ground pork is paramount, as it directly affects the burger’s juiciness and flavor.

Here’s a simple recipe to make the ground pork patties:

• 1 lb ground pork
• 4 slices of applewood smoked bacon, finely chopped
• 2 tbsp Dijon mustard
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp paprika

Mix these ingredients gently until just combined, being careful not to overwork the meat. Form into patties and refrigerate for at least 30 minutes to allow the flavors to meld.

Creating the Mustard Cream Sauce

The mustard cream sauce is a tangy and creamy condiment that elevates the burger to new heights. To make it, you’ll need Dijon mustard and sour cream. The key is balancing the tanginess of the mustard with the richness of the sour cream.

Here’s how to make the mustard cream sauce:

1. Mix 1/2 cup sour cream with 2 tbsp Dijon mustard in a bowl.
2. Add 1 tsp chopped fresh dill and a pinch of salt.
3. Stir well and refrigerate until ready to use.

Perfectly Grilled Bacon and Onions

Grilled bacon and onions add a crispy texture and a depth of flavor to the burger. To grill bacon, cook it over medium heat until crispy, then set aside. For the onions, slice them into thick rings and grill until caramelized and slightly charred.

The combination of these elements—ground pork patty, mustard cream sauce, grilled bacon, and onions—comes together to create a truly memorable Oktoberfest Mustard Cream Pork Burger.

Putting It All Together

Now that we have all the components ready, it’s time to assemble our Oktoberfest Mustard Cream Pork Burger. This burger recipe combines the flavors of ground pork, mustard cream sauce, and caramelized onions, creating a truly unique homemade pork burger experience.

Assembling the Burger

To assemble the burger, start by spreading a layer of mustard on the bottom bun. Add the grilled pork patty, followed by a generous helping of caramelized onions and a handful of fresh arugula. Finally, top it off with the top bun.

Tips for Grilling

Grilling the perfect pork patty requires attention to detail. Ensure the grill is preheated to the right temperature, and cook the patty for the appropriate amount of time on each side to achieve a nice char and a cooked interior.

Serving Suggestions

Serve your Oktoberfest Mustard Cream Pork Burger with a side of German-inspired dishes, such as sauerkraut or potato salad, to enhance the Oktoberfest theme. This burger recipe is sure to be a hit at any gathering.

Oktoberfest Mustard Cream Pork Burger

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• Author: Chef Crenn
• Total Time: 45
• Yield: 4 burgers 1x

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Description

This German-inspired Oktoberfest Mustard Cream Pork Burger features juicy ground pork and bacon patties with silky beer cheese spread and tangy mustard cream sauce, all served on a soft pretzel bun. Crafted for discerning home chefs seeking authentic Oktoberfest flavors with restaurant-quality presentation.

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Ingredients

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1 lb ground pork

4 slices applewood smoked bacon, finely chopped

2 tbsp Dijon mustard (for patties)

1 tsp salt

1/2 tsp black pepper

1/4 tsp paprika

1/2 cup sour cream

2 tbsp Dijon mustard (for sauce)

1 tsp chopped fresh dill

4 pretzel buns, toasted

1 large onion, sliced into thick rings

1 cup fresh arugula

4 slices cheese (German Swiss or Gruyere recommended)

Optional: sauerkraut for topping

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Instructions

1. In a large bowl, gently mix ground pork, chopped bacon, 2 tbsp Dijon mustard, salt, pepper, and paprika until just combined. Do not overwork the meat.

2. Form the mixture into 4 equal patties (about 6 oz each). Make a small indentation in the center of each patty to prevent bulging. Refrigerate for 30 minutes to allow flavors to meld.

3. While patties chill, prepare the mustard cream sauce: Mix 1/2 cup sour cream with 2 tbsp Dijon mustard, chopped fresh dill, and a pinch of salt in a bowl. Stir well and refrigerate.

4. Preheat grill to medium-high heat (375-400°F). Lightly oil the grill grates to prevent sticking.

5. Grill the onion rings for 3-4 minutes per side until caramelized and slightly charred. Remove and set aside.

6. Place pork patties on the grill and cook for 4-5 minutes per side, or until internal temperature reaches 145°F. Add cheese slices during the last minute of cooking and close grill lid to melt.

7. Toast pretzel buns cut-side down on the grill for 1-2 minutes until golden.

8. Assemble burgers: Spread mustard cream sauce on bottom bun, add the grilled pork patty with melted cheese, top with caramelized onions, fresh arugula, and optional sauerkraut. Crown with top bun.

9. Serve immediately with German-inspired sides like potato salad or braised red cabbage.

Notes

For extra juicy patties, avoid pressing down on them while grilling – this squeezes out the flavorful juices.

The 30-minute chill time is important for patty stability and flavor development.

Internal temperature of 145°F ensures safe consumption while maintaining juiciness.

Mustard cream sauce can be made up to 2 days ahead and stored covered in refrigerator.

 

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• Prep Time: 30
• Cook Time: 15
• Category: Entrees
• Method: Grilling
• Cuisine: German-American Fusion

Nutrition

• Serving Size: 1
• Calories: 625
• Sugar: 4g
• Sodium: 890mg
• Fat: 42g
• Saturated Fat: 16g
• Unsaturated Fat: 22g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 2g
• Protein: 35g
• Cholesterol: 125mg