Lepp Farm Market in Abbotsford is holding a contest to win a $25 gift certificate.
To enter, find the related post on the Abbotsford News Facebook page and then comment with one ingredient and #BetterWhenShared.
Only one entry is permitted per person, but you can double your entry by sharing the contest with friends.
The contest ends at 5 p.m. on Tuesday, Oct. 9.
The recipe below is featured on Lepp Farm Market’s website and is a featured page in the Abbotsford News’ My City publication from Sept. 21.
GRILLED PORK AND CHORIZO BURGERS
Ingredients
1 ½ tsp. cumin
3 tbsp. extra-virgin olive oil
1/2 cup finely diced shallots
1 tbsp. minced garlic
1 tbsp. fresh thyme leaves
1 jalapeno, thinly sliced
2 pounds Lepp’s ground pork
1 Lepp’s fresh chorizo sausage casing removed (about 1/4 lb.)
3 ounces Lepp’s double-smoked bacon, finely diced
2 tbsp. chopped flat-leaf parsley
6 slices Swiss or Manchego cheese
6 Lepp’s brioche buns
2 ounces arugula or spinach
Kosher salt and freshly ground black pepper
romesco sauce (a thick, creamy, smoky sauce that you won’t want to skip! For full instructions on how to make it from scratch, visit leppfarmmarket.com, or simply purchase prepared romesco sauce at the market)
METHOD
1. Bring a medium sauté pan to high heat. Add the olive oil and shallots. Turn the heat down to medium-low, and cook for a few minutes until the shallots start to soften. Add the garlic, thyme, cumin and sliced jalapenos. Season with 1/4 tsp. salt and a little black pepper. Cook 3 to 4 minutes or until the shallots become translucent. Set aside to cool.
2. In a large bowl, use your hands to combine the ground pork, chorizo, bacon, shallot mixture, and parsley, being careful not to overmix the meat. Season with 1 1/4 tsp salt and lots of freshly ground black pepper. Shape the meat into six 6-ounce patties.
3. Chill in the refrigerator if not using right away. Allow the patties to come to room temperature for 30 minutes before grilling.
4. Preheat your grill to medium heat. Brush the pork burgers with olive oil and grill them 5 mins. on the first side until they’re nicely browned. Turn the burgers over, and place a piece of cheese on each one. Cook another 4-6 mins. or so, until the pork is cooked through. It should still be slightly pink in the centre. The bacon and chorizo will also make it look pink even once it’s cooked. Use a meat thermometer if you’re unsure. You want it to register 160 degrees in the centre.
