Unlike Champagne, cider doesn’t have to battle existing notions of when it’s appropriate to drink, because you can find one that suits every occasion. Spring and summer cookouts and picnics are casual affairs, so grab a six-pack of your canned cider and head to your favorite park or a friend’s backyard.
Cider and pork are always a winning combination, but in the warmer months, look to the grill rather than the oven. Tideview Cider’s Premium Draught has a complex apple and spice flavor with mild tannins and a robust mouthfeel — it’s a strong cider that’s a great match for a rich, spicy burger.
Vietnamese Pork Burger
Recipe courtesy The Union Street, Berwick, Nova Scotia
Serves 4
FOR THE SLAW
¼ green cabbage, shredded
¼ red cabbage, shredded
½ carrot, shredded
¼ medium onion, minced
3 tablespoons sugar
¼ cup Sriracha
¼ cup apple cider vinegar
FOR THE BURGERS
½ bunch green onions, finely chopped (both white and green parts)
¾ teaspoon fish sauce
¾ teaspoon Sriracha
¼ teaspoon sugar
¼ teaspoon ground black pepper
¼ teaspoon salt
½ teaspoon minced fresh basil
1 pound ground pork
4 sesame buns
For the slaw, place shredded vegetables in a medium mixing bowl. Sprinkle with the sugar and toss gently. Whisk together the Sriracha and vinegar, then pour over the vegetables and toss to coat. Cover and refrigerate while you prepare the patties.
Heat grill to medium-high. For the burgers, stir together the green onions, fish sauce, Sriracha, sugar, pepper, salt and basil. Using your hands, mix the blended seasoning into the ground pork. Shape into four patties of equal size.
Grill patties for 5 to 6 minutes per side, until cooked through. Serve on sesame buns, topped with spicy slaw.
This recipe ran in Vol. 8 print edition of Cidercraft magazine. For the full article and more like it, click here.
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