Adapted from Food and Wine Cookbook, 2004.
6 slices nitrate-free bacon, cut into 1/4 inch pieces
1 small onion, finely chopped
3 Tbsp unsalted, grass-fed butter, melted
1/4 cup raw honey
1/3 cup Dijon mustard
1/4 cup apple cider vinegar
freshly ground black pepper
1 tsp sweet paprika
1/2 tsp onion powder
1/2 tsp garlic powder
1/4 tsp celery seed
2 pounds lean ground pork, at room temperature
1 tsp liquid smoke
1 cup shredded green cabbage, about 1/4-1/3 head
large package mixed salad greens
- In a small saucepan over medium heat, cook half of the bacon and the entire chopped onion in 1 Tbsp of melted butter until the onion turns light brown, 5-6 minutes. Add honey, mustard, and vinegar, stirring to combine. Reduce heat to medium-low and simmer until sauce is thickened and slightly reduced, about 5 minutes. Season with salt and pepper. Remove from heat and keep warm.
- In the meantime, in a medium skillet over medium heat, cook the remaining bacon until crisp. Transfer to paper towels to drain. Set aside to cool.
- Preheat grill to medium high.
- Combine paprika, onion powder, garlic powder, celery seed, 1 tsp salt, and 1 tsp pepper in a small bowl.
- Place pork in a medium bowl. Add cooled bacon and liquid smoke. Use your hands to gently combine, without compacting too much. Form the meat into 6 patties and set them on a plate lined with plastic wrap. Sprinkle the spice mixture over both sides of the patties, pressing gently with your fingers to help the spices adhere. Brush each patty with a little bit of the remaining melted butter.
- Grill burgers for about 6 minutes on each side or until just cooked through.
- To serve, divide the salad greens evenly among plates, top with a burger. Spoon cabbage on top of each burger and drizzle generously with honey mustard.