Tuesday, August 14, 2012

Chipotle Pork Black Currant Burgers

The Lowdown:

With summer in full swing, and me spending the majority of my time off at the beach, I've been "forced" to reduce the amount of time I spend in the kitchen. By forced, I mean gladly spending time in the sun and not indoors. Despite the rest of the city's constant complaints on our summer thus far, I've found it to be quite nice. I'm sorry, three weeks of straight sun without all the hassles of forest fires shouldn't be complaint-worthy in anyones' books. Not to mention, we've been getting the cool ocean breeze that picks up in the late afternoon so you can actually sleep at night. To all you summer nay-sayers, STFU (to put it nicely). To everyone else, heck-yes BBQ season is still in effect! Well, not for me it isn't. My anti-fun committee... Err, I mean my strata council wont allow BBQs because they don't like the smell. Yeah, that's right -- the smell. Not because it's a fire hazard. Not because the building is not fit for propane to be escorted through the elevator. Not because there are no patios. The smell. Thanks anti-fun committee for robbing us of our summer once again.

As the saying goes, "when God gives you lemons; make lemonade." So when you're given black currants; make burgers? No, I'm pretty sure that is not how the saying would go if there were one. Call me rebellious, but I really don't care. I do what I want... Well, I do what I want, if my girlfriend agrees to it. But still, I do what I want most of the time! Yeah, so manly. I wanted burgers. I had black currants (thanks to my late night shopping habits). Ta-da, enough said. I'm making chipotle, black currant burgers because I want to (and my girlfriend is at work so she can't stop me)! Watch out world, I'm outa control.

Now, off to set up a BBQ illegally on my patio and cook these burgers the way they were meant to be cooked. Just kidding, my girlfriend said no. Now I shall rephrase my past statement, now off to cook these burgers the way they were meant to be cooked... on a Paderno, non-stick frying pan? Drats! Foiled again! You may have won the battle strata council; but the war is far from over! (Now if only I had an evil cat to pet as I devised my dastardly plan).

The Playlist:

1 lb Pork, ground
1 Egg
1/4 cup Brown rice flour*
1 cup Black currants, fresh
2 Chipotle pepper, dried/ground
1/2 Onion, finely chopped
4 cloves Garlic, minced
Salt & Pepper, to taste

*Substituted for bread crumbs to make gluten-free (and because I was out of bread crumbs).

The Skinny:

  1. You all know how to make burgers, so do that.
  2. Damn you strata council. 

 Stay Rad -h

Featured on: Chef in Training, Premediated Leftovers, 33 Shades of Green, Carole's Chatter,


  1. Fantastic! How about linking it in to Food on Friday: Pork and/or Berries?
    Have a great week!
    Ps It would be great if you followed Carole's Chatter back.

  2. Mmmmm!!! Looks really delish!!!

    Happy Wednesday!

  3. i love these haydn! i want some i do i do i do! :)

    p.s. you can always use my bbq if you want. and by always, i mean anytime in the next 2.5 weeks because I'll be gone to toronto after that.

    p.p.s. it shows you respect C that you don't want to do anything to upset her and make her happy - THAT makes you manly.

    1. Pretty sure the chest hair is all I need. Also, I had to freeze the rest of the currants so instead of burgers maybe we make... currant margaritas?

  4. Wow, my mouth is watering reading this recipe and it's 6:54am. Thanks for sharing your delicious food. I look forward to making this dish.


    1. I can't get any more black currants, so these will have to be a summer only treat.