Pork Burgers with Nectarines and Raclette

By Elizabeth Stark, Brooklyn Supper

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.
6 burgers
Prep Time
Cook Time
Total Time


  • 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


  1. Several days or at least 4 hours ahead of time, make the quick-pickled onions. Set in fridge to chill.
  2. 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.
  3. 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.
  4. When ready to use, drain pickled onions slightly before piling onto your burger. Pickles will keep in the refrigerator for a couple of weeks.
  5. Prepare the burgers. Prepare a hot grill.
  6. Divide the ground pork into 6 equal portions and form into patties. Sprinkle 1 teaspoon sea salt over both sides of the patties.
  7. 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.
  8. 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.
  9. 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.
  10. 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!