I suck at inspiring myself at times. I’m really not that creative. I try. I try really hard, but I just don’t make the cut sometimes. So when I’m wandering the isles at Whole Foods in hopes of inspiration to flood my brain, I usually just end up calling Dom. He’s incredible. This man knows food better than anyone I know, and he thinks of the weirdest combinations of food, which all turn out wonderfully. So I trust his opinion and ideas. I’m keeping my fingers crossed that he starts his own restaurant soon. The food would be epic.

So when I was wandering, aimlessly once again through Whole Foods the other day, I called him to poke his brain. He mentioned something about making a burger with a date in the middle. That didn’t thrill me at that moment in time, but dried blueberries in a burger did. So once I meandered my way to the dried fruits and found the lack of blueberries, I decided to try out currants. I had no idea what they were going to taste like, but they were cute and looked like little raisins, so I was positive they would taste delicious. And they did.

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Bacon and Currant Pork Burgers with Spicy Orange Dressing

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5 from 2 reviews


  • 1 lb ground pork
  • 1/4 cup dried currants
  • 8 strips bacon, diced
  • 1 orange, peeled and diced
  • 1 8oz can green chiles
  • 1/2 7oz can coconut milk
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon ground mustard
  • 1/4 teaspoon paprika
  • salt and pepper to taste
  • 1 garlic clove, minced
  • 1 tablespoon fat of choice (I used bacon fat)


  1. First, heat up your grill. If you are not using a grill, forget this step.
  2. Now dice up your bacon. Maybe to 1 inch long strips/rectangles and throw them in a deep frying pan over medium-high heat.
  3. While the bacon cooks, add your ground pork, currants, and spices to a bowl and mix together. Once the bacon is done cooking, add the cooled bacon to the mixture and mix all together.
  4. Form into patties, however big you would like, and throw those little suckers on your hot grill. If you are not using a grill and just want to use your frying pan, pour the excess bacon fat into a jar/can to use later and add your pork burgers directly to that hot pan. They will need to cook for about 5-6 minutes/side depending how thick you made them and where you decide to cook them.
  5. While the burgers cook on grill or pan, pull out a smaller saute pan, and add your fat of choice along with your minced garlic clove and heat up under medium-high heat.
  6. Once the garlic smell fills the air, add your coconut milk, oranges, and green chiles to the mixture.
  7. Add a bit of salt and pepper to the mix and stir. Turn the heat down low and let simmer for about 3-4 minutes.
  8. Once the burgers are cooked through*, top them off with the spicy orange dressing.
  9. Then eat.


*The best way to tell if a burger is cooked through is to poke it. True story. If you poke it and ur finger sinks in, it’s definitely not done. U want the burger to “bounce back” at you, kind of like a rubber band. Don’t question, just poke. No need to eat raw pork. You won’t enjoy that.

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Grocery List Helper:

  • Ground pork: on sale at Sunflower Market
  • Bacon: on sale at Whole Foods (pre-packaged, nitrate free)
  • Currants: bought in bulk at Whole Foods
  • Coconut Milk: small cans on sale at Whole Foods
  • Green chiles: bought at King Soopers
  • Orange: bought at King Soopers

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  1. Chad says:

    Pretty tasty! thanks for the idea. The kids even liked it!

  2. Nan Dee says:

    This was a great idea starter for me. I had some ground pork from my biodynamic farmshare and wanted something different. Happened to have bacon in the fridge. So I cooked this up, and served it over mashed butternut squash. Left out the orange sauce b/c I didn’t have time. Excellent. Served with salad on the side with grated fennel w/orange slices and cranberry. Thanks for the inspiration.

  3. Cass says:

    Made this recipe today and was skeptical about the topping, but it turned out really good! Couldn’t find currants, so I used golden raisins. Paired it with sweet potato fries and a little spinach salad.

    1. juli says:

      glad you liked it Cass!! as always, you’re a badass for cooking these super old recipes!