1 bunch of chives scissored
into small pieces
2 tablespoons butter
2 medium cloves garlic
1 tablespoon minced fresh
2 teaspoons minced fresh
3/4 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon spicy mustard
1 pound ground pork
- Heat large skillet over medium.
- Scissor chives (there should be about 1/4 cup).
- Peel and cut apples into 1/4-inch cubes (there should be about 1 2/3 cup).
- Melt butter in skillet, and add the chives.
- Add the apples and a couple of pinches of the salt, and increase the heat to medium high. Stir occasionally until the apples are tender but not mushy, and start to turn golden.
- While the apples are cooking, peel the garlic cloves and grate them.
- Once the apples are done, add the garlic to the skillet and stir to distribute and cook the garlic, about 30 seconds.
- Transfer apple mixture to a medium bowl.
- Stir in the sage, thyme, salt, pepper, and spicy mustard.
- Set the mixture aside to cool for about 15 minutes.
- Add the ground pork, and mix to combine (clean hands are the best tool for this).
- Refrigerate the mixture for at least 60 minutes (or overnight).
- Divide and form into 8 to 10 patties.
- Heat non-stick skillet over medium-low. Cook patties, flipping once or twice, until browned and cooked through, about 12 to 14 minutes.
- Note: Uncooked patties can be frozen.