Pork Steak Hamburger With Herb and Horseradish Gremolata

Ingredients

Pork patty

• 1½ lbs. 680 g Quebec ground pork
• ½ cup 125 mL panko breadcrumbs
• 3 tbsp. 45 mL balsamic vinegar, divided
• 1 tbsp. 15 mL garlic powder
• 1 egg, lightly beaten
• 2 tbsp. 30 mL olive oil
• 3 tbsp. 45 mL butter
• 1 large onion, thinly sliced
• 1 tbsp. 15 mL chopped thyme leaves
• 1 lb. 454 g mushroom mixture of your choice, sliced
• 3 tbsp. 45 mL all-purpose flour
• 2¾ cups 680 mL beef broth
• 2 tbsp. 30 mL Dijon mustard

Gremolata

• 1 cup 250 mL chopped flat-leaf parsley, stems and leaves
• ¼ cup 60 mL chives, chopped
• 2 tbsp. 30 mL olive oil
• 2 tbsp. 30 mL prepared horseradish
• 1 clove garlic, finely grated
• 1 lemon, finely grated zest
• 1 tbsp. 15 mL lemon juice