Pork Burgers with Nectarines and Raclette
This grilled pork burger recipe – topped with deliciously rich and perfectly melted Emmi Raclette Cheese, jammy grilled nectarine slices, and crisp quick-pickled onions – is just the kind of meal that epitomizes summer eating at its best.
- For the Burgers:
- 2 pounds ground pork
- 1 teaspoon sea salt
- 6 hamburger buns
- 3 small to medium nectarines, pitted and halved or sliced 1/2 inch thick
- 12 ounces (3 cups) Emmi Raclette Cheese, sliced 1/2 inch thick
- 4 tablespoons mayonnaise
- Pickled onions, to garnish
- For the Pickled Onions:
- 2 large red onions cut into circles 1/4 - 1/2 inch thick
- 2 cups apple cider vinegar
- 1/2 cup water
- 1/3 cup honey
- 1 teaspoon coarse salt
- 1/2 teaspoon fresh ground cumin
- 1/2 teaspoon red pepper flakes
- Several days or at least 4 hours ahead of time, make the quick-pickled onions. Set in fridge to chill.
- Prepare the pickled onions. In a large, non-reactive saucepan, combine everything but the onions and bring to a boil. When brine boils, add onions and remove from heat.
- Cover pan and let sit for 20 minutes. Uncover and bring pickles to room temperature; then seal in a quart jar and chill at least 2 hours.
- When ready to use, drain pickled onions slightly before piling onto your burger. Pickles will keep in the refrigerator for a couple of weeks.
- Prepare the burgers. Prepare a hot grill.
- Divide the ground pork into 6 equal portions and form into patties. Sprinkle 1 teaspoon sea salt over both sides of the patties.
- When coals are hot, arrange them in the center of the grill. Working quickly, toast the buns (about 20 seconds per side) and set aside.
- Arrange patties over the hottest part of the grill and tuck nectarine halves in around them. Grill 4 minutes, flip both burgers and fruit, and grill 4 minutes more. Pull the fruit when it has a nice char on both sides and has softened slightly. Check the internal temperature of the burgers. Be sure to cook until it hits 165°F.
- Next, top each patty with 2 to 3 slices of Raclette. Cover and grill 2 minutes more or until cheese is melted and just starting to drip down the sides. Remove from heat.
- Working quickly, add a smear of mayonnaise and a grilled nectarine to the top of the toasted bun. Set Raclette pork burgers on the bottom bun and top with 2 or 3 red onion rounds. Serve immediately and enjoy!