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Pork burgers...

SSN686
SSN686 Posts: 3,507
in EggHead Forum
Morning All:

My much better half wanted to have pork burgers tonight so who am I to argue...had two pounds of ground pork...added some white Worcestershire and DP Mediterranean-ish...formed 4 half-pound patties (next time will probably do 6 as these were a bit too big)...here are the pork burgers on direct, raised grid dome temp 400...foil pouch has red tators with olive oil, DP Shaking the Tree & DP Mediterranean-ish...


Pulled the burgers when 145 to 150 internal...plated with the tators & corn...only put mayo & my BBQ sauce on mine (but put too much such that I ended up scraping the bun as it was too sloppy)...


Very tasty and big enough that only one was plenty (hence making slightly smaller next time).

Have a GREAT day!

   Jay

Brandon, FL


 

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Comments

  • pgprescott
    pgprescott Posts: 14,544
    I'm gonna have to try this one. Really looks good. So, a multi napkin cook ehh?
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  • RRP
    RRP Posts: 26,455
    edited July 2015
    Jay, Pork Burgers are a weekly staple here, but we happen to have  a local slaughter house/butcher that has made a reputation for itself for their pork patties. I keep mine rather simple using DP Raging River rub, top with melted pepper jack cheese and grilled onions. The bottom bun half has Wild Boar Sauce. These are killer on the egg - I mean KILLER!!!

    Re-gasketing the USA one yard at a time 
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  • SGH
    SGH Posts: 28,989
    Great looking grub brother. Pork makes for a great change when doing burgers. I can eat them till they run out of my ears. 

    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. 

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  • RRP
    RRP Posts: 26,455
    SGH said:
    Great looking grub brother. Pork makes for a great change when doing burgers. I can eat them till they run out of my ears. 
    I agree! Guess that is why we never tire of them. Often when I mention pork burgers people will turn up their noses and say "I could NEVER eat a burger made of sausage" and then I correct them and explain that ground pork is another matter! Several years ago at the Peoria Eggfest I set out to make converts. Trouble was I only took 8 pork burgers and 8 buns which translated to only 32 servings. Those went in a jiffy and I should have cut them further to make at least 64. Oh well...
    Re-gasketing the USA one yard at a time 
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  • SGH
    SGH Posts: 28,989
    RRP said:
    Trouble was I only took 8 pork burgers and 8 buns which translated to only 32 servings. 
    I'm forced to ask, what were you thinking?^^^^^^^^. That's not enough to even feed just me 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. 

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