I had been looking around the interwebs for something to do with the cabbage I had on hand after picking up my $10 Mystery Bag from a local family farm, and came across a recipe for a ground beef and pork burger with a beer and bacon braised sauerkraut.
I ended up doing something else entirely with the cabbage (details tomorrow), and tossed most of the fussiness from the burger recipe (eggs, breadcrumbs, etc.) but still…
This is one. FINE. Burger.
Well… eight FINE (quarter pound) burgers.
•1 lb ground chuck (80/20 blend)
•1 lb ground pork
•1/2 tsp Seasoned Salt
•1/2 tsp paprika
•1/2 tsp dried parsley
Combine the ingredients in a bowl until well blended, then form into patties and stash in the fridge to rest for at least 40 minutes.
That is all.
Grill or pan-fry the burgers for six minutes, then flip and cook for another five minutes or so, until nicely done.
Go ahead and add a slice of cheese to each burger for the last couple of minutes – we went old school with processed cheese (you know, the “V” word) but go ahead and use the real stuff if you prefer.
As a side note, if you’re looking for smooth melting cheese for burgers, sauces, nachos and the like, you can make your own at home, with very simple, real ingredients. Check out me “cheeez of threes” recipe here.
Back to the burgers…
Really tasty – the seasoning blend and the mix of beef and pork add a little sumpin’ sumpin’ to them that lets you know you are not eating a basic burger.
I now buy a pound each of ground chuck and pork every time I stop by my butcher’s counter, add the seasonings, and keep a batch of the patties and a bag of the seasoned meat in the freezer.
Great burgers (with medianoche mayonnaise), and pretty frikkin’ delicious in barbecue black bean chili…
But that is another post.