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Home-ground pork burgers - our new favorite

c oliver Jan 17, 2013 03:48 PM

We've been grinding meats for several years including pork. But I've always made sausage (a Batali recipe) with it. For a while now, we've been leaving the pork as is and making burgers out of it. It really has won out for us over beef burgers. They take about 4/3 minutes on the grill and are so flavorful. As I've said many times, that $50 meat grinder was about the best $50 I've ever spent.

The picture shows the burger on a grilled English muffin, avocado and grilled onions, red bell pepper and poblano slices and Cheddar cheese. That was last night's dinner and I woke up this morning thinking about it. Highly recommend.

 
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  1. Veggo RE: c oliver Jan 17, 2013 04:05 PM

    Interesting - how thoroughly do you cook the centers?

    1 Reply
    1. re: Veggo
      c oliver RE: Veggo Jan 17, 2013 04:12 PM

      With 3 or 4 minutes on one side and 3 on the other, it's done but not overdone and not rare either. Doing it with pork shoulder, which I neglected to mention, there's really no worry about it drying out. It still kinda surprises us how strongly we prefer it to beef.

    2. a
      andrewtree RE: c oliver Jan 17, 2013 05:58 PM

      What do you add to the ground meat?

      1 Reply
      1. re: andrewtree
        c oliver RE: andrewtree Jan 17, 2013 06:07 PM

        Nada, zero, zip :) Just like the beef burgers. A little s&p after cooking. Perfect!

      2. f
        fourunder RE: c oliver Jan 17, 2013 06:11 PM

        That's a nice picture.....one question, were you able to get a piece of each in the first bite...i.e. including the top and bottom of the English Muffin? Now that would be an amazing picture.

        : o )

        I agree wit you...ground pork alone...or in combination with another ground meat makes a nice burger.....a nice burger.

        1 Reply
        1. re: fourunder
          c oliver RE: fourunder Jan 17, 2013 06:31 PM

          YES!!! And, at 65 y.o., I'm wearing braces on my teeth so that is indeed a feat. But I was motivated :) I did have to "smush" it a bit.

          As you know, home ground meat just can't be beat.

        2. Siobhan RE: c oliver Jan 17, 2013 07:00 PM

          You slice pork from the shoulder and grind? And then form patties and cook on grill? Thanks for info.

          5 Replies
          1. re: Siobhan
            c oliver RE: Siobhan Jan 17, 2013 07:04 PM

            Yes, so simple. I use the larger-hole thingy on my KA grinder. This round of action gave us 21 - 6oz patties. BTW, 6oz. is almost too much. Five oz. is fine.

            1. re: c oliver
              Siobhan RE: c oliver Jan 17, 2013 07:16 PM

              Thanks. Will try this weekend. Mmmmmmmmm

              1. re: Siobhan
                c oliver RE: Siobhan Jan 17, 2013 07:22 PM

                I look forward to welcoming you to the fold :)

              2. re: c oliver
                greygarious RE: c oliver Jan 18, 2013 08:48 AM

                I assume you remove the skin from the shoulder before grinding, but what about the rest of the layer of fat under the skin. Keep it all, or only some?

                1. re: greygarious
                  c oliver RE: greygarious Jan 18, 2013 10:12 AM

                  The shoulders I get always have the skin removed and quite a lot of the fat so I grind as is. I would do that myself. The meat with just a little fat on the outside has plenty of fat.

            2. charles_sills RE: c oliver Jan 18, 2013 09:08 AM

              ever since i got my grinder from my wonderful sister for christmas, i have been wanting to do pork burgers with a grilled pineapple/onion relish/slaw/salsa/whathaveyou. probably a bit of mayo mixed with diced habeneros on it too!

              8 Replies
              1. re: charles_sills
                c oliver RE: charles_sills Jan 18, 2013 04:29 PM

                That sounds so good! I'd probably wimp out for jalapenos :) Do you roast them before mixing with the mayo? TIA.

                1. re: c oliver
                  charles_sills RE: c oliver Jan 18, 2013 09:04 PM

                  i havent dont it yet. but i probably wouldnt roast them first, just becuase i feel like its a hassle to roast habaneros. jalepenos would be great roasted first though. you can even just do a can of chipotle chilies in adobo sauce blended with a small jar of mayo.

                  1. re: charles_sills
                    c oliver RE: charles_sills Jan 19, 2013 08:12 AM

                    The chipotle in adobo is an idea that I really like. I'm guessing it would keep just about forever, wouldn't you?

                    1. re: c oliver
                      Veggo RE: c oliver Jan 19, 2013 08:24 AM

                      It will last forever because it will be way too hot to eat if you use a whole can of chipotles in adobo. Maybe one chili, or less. Pork, pineapple, and chipotle in a reasonable amount do go together well.

                      1. re: Veggo
                        c oliver RE: Veggo Jan 19, 2013 08:43 AM

                        Sounds ilke the voice of experience! Thanks, Veg.

                        1. re: Veggo
                          charles_sills RE: Veggo Jan 19, 2013 10:06 AM

                          i often do a whole can and i mix it with an entire large bottle of mayo. and i it lasts and lasts. with the larger jar of mayo it comes out to not to spicy. but if you just have one of those small jars of mayo, yes, ouch!!!!! haha .

                          edit, i just noticed that i did previously say a small jar of mayo! whoops. yeah, DO NOT use a hole can of chilies with that. haha. sorry for my mistake.

                      2. re: charles_sills
                        c oliver RE: charles_sills Apr 3, 2013 05:16 PM

                        Been meaning to report back. I've been finely chopping one chipotle with some of the adobo sauce and mixing with maybe 1/3c or less of mayo. Perfect. Thanks for the tip.

                        1. re: c oliver
                          c oliver RE: c oliver Jun 3, 2013 07:32 PM

                          I continue to do one chile to about a third of a cup of mayo. It's perfect for us. I can see doing a full (small) can with a small jar of mayo. Pork burgers are JUST about to be dressed with that.

                  2. eLizard RE: c oliver Jan 18, 2013 09:14 AM

                    can u paraphrase the batali sausage recipe?

                    7 Replies
                    1. re: eLizard
                      c oliver RE: eLizard Jan 18, 2013 10:18 AM

                      Here's a link but he obviously changed it or the editors screwed up. The recipe for the sausage ends at 'sheep casings' which, BTW, I've never had the guts (haha) to triy. I just make bulk. In addition to the salt and pepper, there 2T fennel seeds and 1T red pepper flakes.

                      http://www.foodnetwork.com/recipes/ma...

                      As you can see, super easy. Oh, and I use bacon cause no way am I paying for two pounds of pancetta. I don't think the recipe suffers at all and I've been making this for several years.

                      1. re: c oliver
                        eLizard RE: c oliver Jan 18, 2013 10:53 AM

                        i saw this, and i noticed that the comments indicated a deviation from his recipe, and that with the pancetta, the 4 T of salt was too much. is that your experience? thanks so much!!

                        so you just form into patties?

                        1. re: eLizard
                          c oliver RE: eLizard Jan 18, 2013 11:10 AM

                          Wow, I didn't notice the salt. I'm not going to be home til early next week to check. IIRC, it's 2T not 4. If you need the details before then, you could probably post separately and someone would look up in Molto Italiano.

                          And, yes, I do 8 and 10 oz. patties and use for everything from breakfast through dinner :) Love the stuff.

                          1. re: c oliver
                            eLizard RE: c oliver Jan 18, 2013 01:39 PM

                            thank you!! i just may try it this weekend.

                        2. re: c oliver
                          greygarious RE: c oliver Jan 18, 2013 08:23 PM

                          My yarn group meets at a Starbucks. One of my friends was discussing a soup recipe she likes, in which she uses homemade sausage without casing, in chunks. Someone mentioned preferring link sausage for soup. She loudly proclaimed, "I don't want condoms in my soup!". A man at another table tried very hard not to crack up. He must have wondered about the context all evening.

                          Have you considered mixing a bit of simple mayo-based coleslaw into the ground pork? I'll bet that would go well.

                          1. re: greygarious
                            c oliver RE: greygarious Jan 18, 2013 08:45 PM

                            GREAT story! Maybe that's my aversion to casings :)

                            I think I'd rather have the slaw on top but it's something I should think about. Thanks, Grey.

                            1. re: greygarious
                              Cheese Boy RE: greygarious Jan 18, 2013 10:26 PM

                              "Excuse me waiter, but there's a condom in my soup".

                        3. The Professor RE: c oliver Jan 18, 2013 02:21 PM

                          Pork burgers rule!
                          So much tastier (and healthier) than beef. I've been enjoying these since being introduced to them 42 years ago in Iowa during my college years.

                          2 Replies
                          1. re: The Professor
                            c oliver RE: The Professor Jan 18, 2013 02:56 PM

                            We really feel like we'd been missing out on something awfully good. Glad you agree.

                            1. re: c oliver
                              f
                              fourunder RE: c oliver Jan 18, 2013 03:39 PM

                              I've been making ground pork, veal and veal & pork patties for years....great for sandwiches and faux cutlets for parmigiana/parmesan.

                          2. m
                            mike0989 RE: c oliver Jan 18, 2013 04:20 PM

                            James McNair does the Build a Better Burger contest up in Napa each year. The winning recipe in 2005 for Alternative burger was Grilled Pork burgers Indochine. I tried them after seeing them prepared and they are awesome.

                            http://www.buildabetterburger.com/fin...

                            1 Reply
                            1. re: mike0989
                              c oliver RE: mike0989 Jan 18, 2013 07:00 PM

                              Holy cow! THAT is amazing. That's going to be fixed SOON. Thanks a mil for sharing this. Whew :)

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