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another comfort food here...porkburgers
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RRP
Posts: 25,911
My wife and I love these pork burgers as much or maybe even more than hamburgers. They are really pretty simple but oh so delicious! Each is about 1/3 pound of coarse ground pork - not sausage mind you, but just unseasoned ground pork. I wet them with Worcestershire sauce and then dust with DP Raging River rub. Then egged direct at 350 for 4/4/2 with the 2 being when I melt a slice of pepper jack cheese on top. Then pile on sautéed onions and a dollop of BBQ sauce on the bun. So easy, but soooo good! Try them sometime!
Comments
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Looks great! I'll have to give these a try.1 large BGE, Spartanburg SC
My dog thinks I'm a grilling god. -
Is this like ground loin?XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum
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Yes yes yes....I wanna try this!!! Something so simple but yet so good!Hows ya gettin' on, me ol ****?Kippens.Newfoundland and Labrador. (Canada).
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Fantastic @RRP ... do you grind your pork or buy ready made ground pork? If you grind it on your own, what cut of meat do you buy for pork?LBGE & MiniOrlando, FL
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I just buy the pre-ground pork from a local packing house. I'm sure if the truth were known its is made of scraps! Runs $15 for 5 pounds.
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+1.
I did this for the first time last week with storebought ground pork and it was outstanding.
XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
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This is great idea on burgers Ron. Delicious I'm sure.....
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Look and sound great Ron. We just did some pork sliders with swamp venom at a cooking demo a couple weekends ago. Very tasty.
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Sounds great. I'll add it to the never ending list!!!!XL BGE, LG BGE, and a hunger to grill everything in sight!!!Joe- Strongsville, OH
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Simple yet sp elegant. Nice looking burgers - never know it wasn't beef until that first bite. I grind my own pork, aim for an 80/20 mix same as beef. Takes spices in a whole different way.Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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Looks and sounds great, another must try. Thanks for sharing!!Atlanta, GA - LBGE -
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Those look great Ron. I have mixed in ground pork with ground beef before and liked the results, but I have never gone straight pork burger. Pepper jack and fried onions makes everything better.Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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Looks and sounds tasty Ron. Excellent job Sir. :-bdLBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
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I've never even consider pork burgers. That looks awesome. I'll bet the meat/fat ratio of butt would be perfect for burgers.They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
A bit late here, but made these tonight. They were a hit! Next time I will squash the patties to a larger diameter but they tasted great, just pulled back down in diameter and got quite thick, almost like giant meatballs.
A poor widows son.
See der Rabbits, Iowa -
bettysnephew said:A bit late here, but made these tonight. They were a hit! Next time I will squash the patties to a larger diameter but they tasted great, just pulled back down in diameter and got quite thick, almost like giant meatballs.
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Man those look beyond good. I could go for 5 or 6 of them about now!
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
@RRP, these sound delicious. I've never heard of pork burgers. Does anybody know if you can get ground pork from a grocery store or do I have to ask my local butcher to grind some up?Steven
Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter,
two cotton pot holders to handle PS
Banner, Wyoming -
@stemc33
Most grocery stores have ground pork my friend. Shouldn't be a problem at all to find.Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
SGH said:@stemc33 Most grocery stores have ground pork my friend. Shouldn't be a problem at all to find.
Probably a stupid question. I guess I just never paid attention. Also, I always thought ground pork meant sausage. Learn something new everyday.Steven
Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter,
two cotton pot holders to handle PS
Banner, Wyoming -
@stemc33
Not a stupid question at all my friend.Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
BTW, ours were made with sauted Vidalia onions and served on King's Hawaiian hamburger buns. Yummy to say the least.
@RRP, Thanks for the recipe.
A poor widows son.
See der Rabbits, Iowa -
RRP said:My wife and I love these pork burgers as much or maybe even more than hamburgers. They are really pretty simple but oh so delicious! Each is about 1/3 pound of coarse ground pork - not sausage mind you, but just unseasoned ground pork. I wet them with Worcestershire sauce and then dust with DP Raging River rub. Then egged direct at 350 for 4/4/2 with the 2 being when I melt a slice of pepper jack cheese on top. Then pile on sautéed onions and a dollop of BBQ sauce on the bun. So easy, but soooo good! Try them sometime!
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victor1 said:
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A lot of stores also sell meatloaf meat which is a combo of ground veal, pork and beef.
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@RRP, I tried these tonight and must say they were pretty good. I think I grilled these a lot longer than ten minutes though. I was cooking at 400° raised direct. The flare ups put on quite the light show. I flipped every 3 minutes for what seems like forever. They just wouldn't get firm. The good thing about these things is you can cook the crap out of em without drying them out. When I finally got the firmness I wanted the IT was 200°, but still really moist. The crunchier fringes were awesome. Thanks for posting the suggestion.Steven
Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter,
two cotton pot holders to handle PS
Banner, Wyoming
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