Pork Sliders With Pickled Red Onions

This recipe can be found in Francois Payard's cookbook Bite Size

Ingredients for the onions:

1 cup red wine

1/2 cup port wine

1/4 cup red wine vinegar

1/4 cup sugar

1 red onion, sliced into 1/8-inch-thick rings

Ingredients for the pork burger:

Olive oil

1/2 cup diced onion

12 ounces ground pork

2 garlic cloves, minced

Fine sea salt

Freshly ground white pepper

Directions:

1. Place the wine, port, vinegar, and sugar in a small pot, and bring to a boil over high heat. Add the onion rings, reduce the heat to medium -low, and simmer until they begin to soften, 3 to 4 minutes. Remove the pot from the heat and let the rings cool in the liquid. You can prepare the onion rings 1 day ahead; keep them refrigerated in their liquid.

2. Cover the bottom on a saute pan with the oil and heat over medium-high heat. Add the diced onion and cook until translucent, about 4 minutes. Remove from the heat and let cool.

3. Mix the cooled onion with the ground pork and garlic. Season with salt and pepper. Shape the meat into twenty 2-inch patties. Place enough olive oil in a saute pan to cover the bottom, and heat it over high heat. Place the burgers, a few at a time, in the pan and cook for about 1 minute per side, until done. AS they are done, remove the burgers to a plate lined with paper towels to drain. Add more olive oil if your pan gets dry.

4. Place 1 burger on the bottom half of each bun. Top with 2 or 3 onion rings, then cover with the top half.

I purchased mini-frozen biscuits. They were the perfect size and easy to pop into the oven and enjoy.