This is a wonderful change to a plain old hamburger and we’ll be adding these to our grill again this summer. For a few years now we’ve been grinding our own pork shoulder, making into patties and freezing. In a small bowl, stir together the barbecue sauce, cayenne, 1/4 teaspoon salt, and vinegar. I used a sauce that’s bottled locally, though I prefer my own version of BBQ sauce. Although I’m not certain that a food processor will actually grind the pork shoulder. On the table in minutes. The only thing I would change would be to assemble the slaw when I start cooking the pork. If you have access to a butcher, ask for pork ground from the shoulder (ask for what’s known as ‘pork butt,’ a confusingly named cut that’s actually from the shoulder). To chop meat, poultry, fish and seafood: I didn’t care for them, but it’s probably just me being picky. The editors at Gourmet have the following to say about how to buy the best ground pork: “Although most of the ground pork that you buy in the supermarket doesn’t indicate what part of the pig it hails from, we know that good pork burgers, like good beef burgers, is made from shoulder meat. Jane, what an interesting idea! Don’t they, Tara? Hosting fewer guests this holiday season due to the coronavirus pandemic? Thank you to Ohio Pork for sponsoring this post. Thanks for the inspiration. If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. Form into 4 patties. Brush grill grates with oil. Trust me. We have a “butcher” (I use the term loosely) at Food Lion, but I don’t believe they’ll grind anything other than beef. As always all opinions are mine alone. I’m going to try them. Love that. This was my heaven! 1 lb. He's been begging me for them each day ever since–sometimes twice a day and often for breakfast. These barbecue pork burgers were a deliciously satisfying departure from the usual beef burger (which I do love). The temperature of the pork will continue to increase both on and off the heat. What a nifty idea! The coleslaw was crisp and tangy and delicious. I know plenty of folks who say there’s no going back to store-bought buns—or, for that matter, any other homemade buns—after trying these. Gently form meat into 4 equal-size patties, 4 inches in diameter and 1 inch thick. The food should be very cold, but not frozen. These sound really good. Sounds delicious and I love slaw on a sandwich. In a medium bowl, gently knead the pork with the crisp bacon and liquid smoke. Original recipe yields 6 servings. If the food is not chopped finely enough, let the processor run continuously for a few seconds. The carrots added a bit of sweetness and color. Season burgers … ground pork. I would like to baste them with a little more sauce than what is called for in the recipe. This was only my second time using ground pork. Freshly ground pork would be great for these burgers. The pork burgers remained incredibly moist during cooking and the tang from the sauce was just right. Fantastic!!! Any idea how to get them to stay together better? And so will the pork. Instant Droolage! It was a shame that it only serves 4. In a large bowl, gently combine the pork, the remaining 1/2 teaspoon salt, pepper, and 2 tablespoons barbecue sauce mixture until combined. It went perfectly with the pork burgers. Lisa, keep us in the loop. Let the slaw stand at room temperature while you cook the burgers or cover and refrigerate for up to 8 hours. Thanks, Ellen! I thought maybe slathering the sauce on the bun was a bit over the top, since you also add some to the raw meat as well as the cooked burgers on the grill, but that idea was proved wrong. Coming from him, that’s a very high compliment. I served them with a classic potato salad recipe from Martha. What can I say? We were all a little surprised that we liked it. Amber, we’re kindred souls, at least with regard to these burgers. Mix very gently with a fork to combine, being careful not to overwork meat (which would make burgers dense). Prepare your grill for direct-heat cooking over medium-hot charcoal or medium heat for gas. Since it was ground pork, I used an instant-read thermometer to check doneness. The pork burger itself is juicy and flavorful. In a medium bowl, place pork, minced onion, 1/4 cup barbecue sauce, 1 teaspoon coarse salt, and 1/4 teaspoon pepper. I like very fresh crisp cabbage in my slaw, so I don’t want it sitting in the mayonnaise-based dressing very long. We’re glad you enjoyed it so much. I liked this so much that I have made it 3 different times with 3 different sauces and 2 different kinds of ground pork. Image. Let us know how it goes! I agree with you, fat is where the real flavor is. The slaw was so simple that I had my doubts whether it’d be good, but I sure was wrong. All can be made in 45 minutes or less. The flavor cornerstone of the burgers is the tarted-up bbq sauce, which does triple duty: stirred into the pork mixture, brushed on while the burgers are grilling, and then slathered on the bun. Delicious! Everyone we know who’s went a little weak in the knees when they tried them…. We'll definitely be adding these burgers to our list of regulars. Brush the top of each burger with 1 tablespoon remaining barbecue sauce mixture, flip, and grill for 30 seconds. Otherwise, quite a flavorful meal. It’s like heaven in your mouth. Originally published July 2, 2012. :-}. These make quite an easy meal to put together, especially with a store-bought sauce. Gracias, José. You likely wash your hands several times a day, but are you doing so effectively? Love to hear it, Faye! Adapted from Gourmet | Gourmet Weekday | Houghton Mifflin Harcourt, 2012, These barbecue pork burgers brilliantly riff on sigh-inducingly slow-roasted pulled pork shoulder in an easy, weeknight-friendly, slap-it-on-the-grill, done-in-minutes way. Barbecue Pork Burgers Recipe © 2012 The Editors of Gourmet. While the burgers rest, brush the cut sides of each of the buns with the remaining barbecue sauce mixture. My mayonnaise-slaw-hating hubby even said he would eat these again. Can’t wait to hear what you think. I fear that even if you cut the pork into chunks before pulsing, that you’d end up with tough and odd-size pork shrapnel rather than a homogenous blend of pork and fat. 6 servings. Zanne, I love the way you’re thinking. Let us know what you decide to do and how it goes…. Here we direct you to measure the burgers until they register just a few degrees shy of that and then baste with more barbecue sauce and cook a little longer before letting them rest. Do you think the results would be as good with ground beef for me? Vary cooking times accordingly. I totally recommend a good, sturdy kaiser bun (I like mine with sesame seeds) as the coleslaw needs a toothsome roll with a good crust for balance. I will try the processor method with a small amount and see what happens. I used some leftover barbecue sauce I made last week and jazzed it up with the additional cayenne and vinegar to thin it a little. Let us know when you do, RisaG! 18 Fall Centerpieces That Will Elevate Your Table, The Perfect Thanksgiving Dinner Menu for Your Smaller Celebration, Quick, Easy, and Delicious Pasta Recipes Ideal for Weeknight Dinners, 16 of Our Best Fall Harvest Decorating Ideas for Your Home, The Best Front Porch Decorating Ideas for Every Month of the Year, How to Disinfect Your Kitchen and Your Food During the Coronavirus Outbreak, According to Experts, Your Guide to the Most Popular Fall Perennials, How to Wash Your Hands Properly, According to a Doctor, How to Plan a Beautiful, Meaningful Micro Wedding So That You Can Celebrate Your Postponed Nuptials Right Now, Six Ways to Take Care of Your Mental Health While You Work from Home. These barbecue pork burgers are a great way to get a pulled pork sandwich without all the work. Kid knows a good thing when he tastes it. I’m going to try this with beef (chuck) also. Moisten a folded paper towel with oil; grasp with tongs and rub over grates. All the essential dishes are here, just on a smaller scale. 1 small red onion, minced, plus slices for serving, 3/4 cup store-bought or homemade barbecue sauce. Use a spatula to scrape food from the sides of the bowl as necessary. Let us know how it goes. The barbecue sauce you use will definitely make a difference. Once you indulge, you’ll understand our incredulousness at how conversation-stoppingly spectacular these are. The guys in my house devour them, too, though the pork burger thing is simply not to my taste. I would really love to try this recipe, but the ground pork doesn’t look too good in the supermarket. Learn how to minimize the spread of germs with an extra few seconds of scrubbing. This pork burger was one of the best I’ve ever eaten. It wasn’t something I’m used to eating to i had trouble eating more than a bite. Basted with a quick homemade barbecue sauce during cooking, these tasty pork burgers are seasoned with the same spice mixture we use in the dry rub for our pulled pork.. Could one make this into a meatloaf, and how?

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