Pork and Bacon Burgers with Caramelized Onions and Beet Chiffonade

Ingredients

• Beet Chiffonade

  • 1/2 cup (125 ml) apple cider vinegar
  • 1/4 cup (60 ml) water
  • 2 tbsp sugar
  • 1/2 tsp salt
  • 1 large beet, peeled and thinly sliced into rounds on a mandoline

• Toppings

  • 1/4 cup (60 ml) Dijon mustard
  • 1 tbsp (15 ml) honey
  • 2 yellow onions, thinly sliced
  • 2 tbsp unsalted butter
  • 1/2 cup (15 g) baby spinach
  • 1 pear, cut into strips

• Burgers

  • 1 lb (450 g) medium-lean ground pork
  • 6 slices cooked bacon, thinly sliced
  • 1 green onion, chopped
  • 8 slices Pacific Rock cheese (or cheddar)
  • 4 brioche hamburger buns