Old Fashioned Midwest pork burgers

BajaTom

I am in the process of making some of the old fashioned pork burgers you would get at midwest state fairs. any suggestions on seasonings would be appreciated. Thanks, Tom

Richard Fl

Here is one way.

Pork, Burgers, Cajun


INGREDIENTS:
2 Tbs water
2 tsp hot pepper sauce
1/2 lb ground pork
1/2 lb bulk hot sausage
4 sandwich buns
4 lettuce leaves




Procedure:
1 Heat grill. In large bowl, combine water and pepper sauce; blend well. Add pork and sausage, mix gently. Shape into 4 patties. Place on gas grill over medium heat. Cook 14 minutes or until no longer pink, turning once. Serve on buns with lettuce leaves and any desired additions.


Servings: 4

Recipe Type
Main Dish, Meat

Recipe Source
Source: BBQ List, Carey Starzinger, 1996/06/01

dhuffjr

I don't know about traditional but I'm partial to "Eggribs"

Plain pork pattie without seasoning. I guess you could salt it a tad.

Grill em and dunk them in Montgomery Inn bbq sauce. Serve with a little sliced onion and pickle on a kaiser bun.

Yowza some good eats.

H

thirdeye

oops, wrong spot

thirdeye

Give this one a try.

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

Grind the meat, mix in the seasonings and water until well blended. Let rest overnight for seasonings to blend.

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BajaTom

I'll try that recipe next time. I went with a simple salt, pepper, garlic salt, & Paul Proudhomes pork seasoning. It was so easy I'm going to try to make sausage as well. Thanks, Tom

RRP

Those are my wives's favorite off the BGE next to pizza. We have a local packing house that makes those patties by the thousands for those fairs so I just buy them premade in 5 lb rolls. Our preference is to wet with Worcestershire then rub with Ken Stone's Witchy Red. On the grill at 425 for 4/4/2. During that final 2 minutes place 1 slice of hot pepper cheese. Serve with grilled onions and on a bun. YUMMMMMMY!!!

BajaTom

These turned out great. I would urge anyone with a meat grinder to try this cook. The burgers came out tender and juicy. I seasoned with salt, pepper, garlic salt, worcestershire sauce and Paul Proudhome pork seasoning. I cooked at 450 to an internal temp of 160. Put on a toasted bun. Outstanding! Good luck to all, Tom