Recipe Details

The Other Burger

Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 4

FOR ROASTS, CHOPS and TENDERLOINS

Cook to 145 F with 3 minute rest

Ingredients

1 pound ground pork
1 teaspoon ground black pepper
1/4 teaspoon salt

Cooking Directions

Gently mix together ground pork and seasonings, shape into 4 burgers about 3/4-inch in thickness. Place on grill over moderate-hot coals, lower hood and grill for 5 minutes; turn and finish grilling 4-5 minutes more, until an instant read thermometer reads 160 degrees F. Serve immediately, on sandwich buns if desired.

Serves 4. (Nutritional values for Other Burger basic mix.)

* Eastern Burger: To Other Burger basic mix, add 2 teaspoons soy sauce, 2 tablespoons dry sherry and 1 tablespoon grated ginger root.

* Veggie Burger: To Other Burger basic mix, add 3 drops hot pepper sauce, 1 grated carrot and 3 tablespoons chopped parsley.

* South of the Border Burger: To Other Burger basic mix, add 1/4 teaspoon EACH ground cumin, oregano, seasoned salt and crushed red chiles.

* Italian Burger: To Other Burger basic mix, add one crushed garlic clove, one teaspoon crushed fennel seed and 2 teaspoons EACH red wine and olive oil.

Serving Suggestions

Create a variety of burgers on the grill with the different herbs and spices. Use your imagination or one of the variations for other seasoning ideas to give pork burgers an international flair.

Nutrition Information

Calories: 146 calories
Protein: 22 grams
Fat: 6 grams
Sodium: 192 milligrams
Cholesterol: 57 milligrams
Saturated Fat: 2 grams
Carbohydrates: 0 grams
Fiber: 0 grams

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About the Cut: Ground Pork

Ground Pork is pork that has been ground or finely chopped. It is unseasoned and usually is available fresh with an average lean-fat ratio of 70 percent lean, 30 percent fat. 


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About the Cooking Method: Grilling

There are two ways to grill pork based on the size of the cut:

  • Direct heat, where food is placed directly over the heat source, is ideal for small cuts like kabobs, tenderloin, burgers and chops.
  • Indirect heat, where food is placed on the grill rack away from the coals or gas burners, is good for large cuts like loin roasts, ribs, shoulder and fresh ham.

COOKING BASICS:
Direct Heat

Arrange hot coals evenly on the fire grate of the grill or use all gas burners. Place pork directly above the heat source. Follow suggested cooking times, turning once during cooking.

Indirect Heat

Bank hot coals on both sides of the fire grate, on one side of the grill or in a ring around the perimeter. For gas grills, pre-heat and then turn off any burners directly below where the food will go. Place pork on the grill so it is not directly over any coals or gas burners and close grill hood. Follow suggested cooking times until pork is done. The heat circulates inside the grill, so turning the pork is not necessary.


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Tips and Tricks

Buying, Handling & Storage Tips

Originally sealed, prepacked ground pork will keep in the refrigerator for 1-2 days. If you do plan on keeping the raw, fresh pork longer before cooking it, store it well wrapped in the freezer. Cooked leftovers can be kept in the fridge for 4-5 days.


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Butcher's Tips

To make a ground pork patty gently mix ground pork with desired seasonings, and then separate into individual amounts for each burger. Using both hands, shape the ground pork into circular patties about three quarters of an inch in thickness. Then, fry or grill your handmade creations for all to enjoy!


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Delicious
by Nate 07/01/2010
You taste the seasoning and they are so juicy!