Pork and Bacon Burgers with Caramelized Onions and Beet Chiffonade

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