This was borrowed from the Food Network magazine…and we will make them again. I promised Brock that I would make a note of his ‘topping’ idea – apples slices marinated in bourbon and then grilled – but we all thought that grilled pineapple would also be brilliant. We enjoyed ours with the recipe’s suggestion of coleslaw, and I made this one, Coleslaw (Creamy) – enjoy!
2 lbs. ground pork – I actually found some that was labelled ‘lean’
10–12 slices of bacon – I’m sure raw would work, very finely chopped, but I think cooked is easier – I used about 3/4 cup
2 T. fresh sage – I used about 12 small sage leaves, chopped
6 + cloves of garlic
1 t. freshly ground pepper
To really simplify things, use a mini-chopper or food processor to finely chop the bacon, sage and garlic together – this is where cooked bacon is easiest – then add it all to a large bowl with the pork and pepper and mix it well. It will be necessary to use your hands. Shape the meat mixture into 8 similar-sized balls – Brock always weighs them – and then shape them carefully into even sized patties.
Grill on medium-high heat for 3 to 4 minutes per side or until an internal temperature of 155-160 is reached (Brock has a fancy thermometer). Allow the burgers to rest for a couple of minutes and then dig in with your favorite toppings.
- Category: Ground Pork, BBQ