GARLICKY PORK BURGER
If you are cautious, you can cook a little meat and then taste it. Though there are virtually no reported cases of trichinosis from commercial pork in the United States, few people will sample raw pork - or lamb, with which the danger is even less. So the thing to do is season the meat, then cook up a spoonful in a skillet, taste and season as necessary. Remember that the burger is the cousin not only of the steak - which often takes no seasoning beyond salt and pepper - but also of the meatloaf and the meatball, both of which are highly seasoned. Think about adding minced garlic in small quantities, chopped onion, herbs (especially parsley), grated Parmesan, minced ginger, the old reliable Worcestershire, hot sauce, good chili powder and so on. It's hard to go wrong here.
Provided by Mark Bittman
Categories dinner, easy, lunch, quick, burgers, main course
Time 20m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Start a charcoal or wood fire or preheat a gas grill. Or, on stove top, heat a large, heavy skillet over medium-high heat for 3 or 4 minutes.
- Put meat, salt, pepper, garlic and fennel in food processor, in batches if necessary, and pulse until coarsely ground: finer than chopped, but not much. Put it in a bowl and sprinkle with salt and pepper. Taste, then add more seasoning if necessary. (If desired, cook a teaspoon of meat in a pan before tasting.) Handling meat as little as possible to avoid compressing it, shape it lightly into 4 or more burgers.
- Fire is hot enough when you can barely stand to hold your hand 3 or 4 inches over rack for a few seconds. Grill burgers about 5 minutes a side, or until medium. (Timing on stove top is the same.)
- Serve on buns, toast or hard rolls, garnished as you like.
Nutrition Facts : @context http, Calories 476, UnsaturatedFat 20 grams, Carbohydrate 1 gram, Fat 36 grams, Fiber 1 gram, Protein 34 grams, SaturatedFat 12 grams, Sodium 468 milligrams, Sugar 0 grams
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Akash Dsa
[email protected]Overall, I thought these burgers were pretty good. I would definitely make them again, but I might tweak the recipe a little bit.
Ntoko Mshengu
[email protected]These burgers were a bit too garlicky for my taste. I think I'll use less garlic next time.
Jareth Aguilar
[email protected]I followed the recipe exactly, but my burgers didn't turn out as well as the pictures. They were still tasty, though.
Wankumbu Simbule
[email protected]The burgers were good, but they didn't really live up to the hype. I was expecting something more flavorful.
Kankri
[email protected]These burgers were a little dry. I think I should have used more garlic and herb butter.
Indra Subedi
[email protected]I'm not a big fan of pork, but I really enjoyed these burgers. The garlic and herb butter made all the difference.
Otubanjo Kunle
[email protected]These burgers are a great way to use up leftover pork. They're also really easy to make.
Erka Erka
[email protected]I had some leftover pork carnitas, so I used them to make these burgers. They were so good!
Melisse S Ilhan
[email protected]The flavors in this burger are amazing. The garlic and herb butter is the perfect complement to the pork.
Hira poudle
[email protected]I've made these burgers twice now and they're always a hit! My family loves them.
Tawsif hannan
[email protected]These burgers were absolutely delicious! The garlic and herb butter really made them stand out. I will definitely be making these again.