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Pork Burgers


  • Author: Meagan

Description

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!


Scale

Ingredients

Pork Burgers

2 lbs. ground pork – I actually found some that was labelled ‘lean’

1012 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


Instructions

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
Meagan

Meagan

From Meagan's Kitchen

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