Recipe Details

Paul Bunyan Burger

Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 8


Cook to 145 F with 3 minute rest


2 1/2 pounds ground pork
2 teaspoons garlic pepper seasoning
1 teaspoon hot pepper sauce
1 round French bread, OR Italian bread loaf, cut in half horizontally

Cooking Directions

Prepare medium-hot fire in kettle-style grill. In large bowl mix together pork, garlic pepper and hot pepper sauce. Pat mixture into a round that measures about 11 inches--or one inch larger than your bread.
Place burger on a flat baking sheet for transferring to the grill.  Carefully place giant burger over hot coals and grill for about 10 minutes per side. To turn the burger over, slide in onto one baking sheet, using a second baking sheet to help push it on. Sandwich the burger between the two baking sheets, hold them together and invert the patty, uncooked side down. Slide the big burger onto the grill, cooked side up.  Continue grilling until an instant read thermometer reads 160 degrees F.
When done, slide the burger onto the bottom of the loaf, top with top of loaf and cut into wedges to serve.

Serves 8

Serving Suggestions

This is a genuine whopper—a huge, succulent burger for a crowd. Try this for a tailgate party or on the weekend around the grill. Serve this burger cut into wedges, accompanied with deli salads, to a delighted crowd of eight.

Nutrition Information

Calories: 530 calories
Protein: 33 grams
Fat: 23 grams
Sodium: 610 milligrams
Cholesterol: 95 milligrams
Saturated Fat: 8 grams
Carbohydrates: 44 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.

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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