pork burgers?

hiloboy

list year me and my wife were in Springfield Missouri to watch my boy play football.going again this year in the fall.my wife really liked all the colors in the trees she never seen that before..when i was there i eat my first pork burger.(don't get around much)..we have nothing like that here. it was the best dam thing i ever eat.. do any of you have a good pork burger recipe or recipes that i could get. i won't tell no one..

Car Wash Mike

<p />hiloboy,
I just buy my local meat cutters homemade sausage. Make patties, put in EVOO and Regular Dizzy Pig, let set at room temp for awhile. Cook then top with favorite cheese. HTH[p]Mike

RRP

hiloboy,
I don't have a recipe since they are readily available to us here locally produced and sold by Raber's, a local meat packer. That packer - as the story goes - worked with the Illinois Pork Producer Organization to come up with a special grind and mix. They are not rich like sausage, but have a special taste and texture. We have them as often as we do hamburgers on the egg. BTW in these parts it used to be every fair, car show, home builders show - you name it the Pork Producers had a huge trailer grill and sold a ton of them! I agree they are good!

61chev

hiloboy,
We eat alot of ground pork cook just like hamburger. Good Eats. Also good in chili
Gerry

thirdeye

hiloboy,[p]This could be my favorite recipe for a pork (sausage) burger. Not sure if this is the kind of pork burger you had in mind or not. The sage gives it a hint of "breakfast sausage" so to avoid that, just omit it from the recipe and you should be pleased with the results. If you are going to use it specifically for patties on sandwiches I would go light on the salt and pepper called out in the recipe and add them to each side of the formed patty before grilling. Also for patties I would go with a splash of beer instead of the water. [p]~thirdeye~[p]FARM SAUSAGE[p]Unknown source on this one. Wonderful stuffed, in bulk or packaged for fatties. This has the classic flavors of a Midwest breakfast sausage but it is also right at home served on a bun or as a main dish with fried potatoes and onions.[p]3 lbs. ground pork butt
2 teaspoons ground sage
¼ cup chopped fresh parsley
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon red pepper flakes
2 teaspoons coarse black pepper
1 teaspoon ground ginger
½ teaspoon minced garlic
¼ cup chopped onion
1 tablespoon Kosher salt
¼ cup water[p]Grind the meat, mix in the seasonings and water until well blended. Let rest overnight for seasonings to blend.[p]

BajaTom

hiloboy,
The midwest is the pork buger capital of the world. It is at all the fairs and fests. You have great pork where you live. Ask a good store to grind you up some lean and fat pork to creat your burger. They are so common here we just buy them at the grocery. Season with your favorite rub after forming patties and cook to an internal temp of 155/160. If you can't find something give me an email and maybe I can ship something to you. Good luck, Tom

dhuffjr

hiloboy,
I love em. Unlike most I like him without any additives to the meat. I tried various rubs and amounts and found for me the perfect pork burger or as I call them Eggribs is a plain pork patty egged up, drenched in Montgomery Inn Rib bbq sauce, with lots of pickle and some onion.[p]I served them in Atlanta last year and got a few compliments on them.[p]

amini1

hiloboy,[p]I actually like these from Sandra Lee on the Food Network as a "base." Tweak as you want.

[ul][li]http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_33463,00.html[/ul]

hiloboy

amini1,
mahalos, for the recipes and all the info great stuff...

Bucky Buckshot

thirdeye,
Thanks for that pork burger recipe. I will make a batch today and then cook some for din-din tomorrow evening. Bucky