The Perfect Pork Burger
While grilling can be a year round cooking method in Tennessee, October may just be the perfect grilling month. It’s warm enough not to freeze your biscuits off while waiting for the meat to cook, but also not so hot that your face cooks every time you open the grill to flip. These pork burgers are a switch up from the classic beef burger that we’ve been making all summer long. The slight spice warms the flavors and the inherent sweetness of the pork brings to mind acorns and hazelnuts and all the goodness of the forest in autumn. Feel free to top these however you’re inspired, remember the kitchen is your playground!
Ingredients:
1 tablespoon olive oil
1 shallot, minced
2 cloves garlic, minced
1 tablespoon fresh thyme leaves
2 teaspoons salt
fresh ground pepper
1 teaspoon cumin
1 teaspoon smoked paprika
2 pounds ground pork
2 tablespoons flat leaf parsley, finely chopped
for serving:
buns
arugula
cheese
Directions:
In a small skillet, warm the olive oil and add the minced shallots. Let them soften and cook for about 5 minutes. Set aside to cool a bit. In a large bowl, mix all of the ingredients together, including the cooled shallots. Use your hands to really incorporate all of the spices and herbs through the meat. Take big handfuls of meat (about 1/3 cup) and roll into a ball. Use your hands to smush it into a round patty, using your palm to smooth the sides. Set on a parchment lined sheet and repeat until all of the meat mixture is in patties. Heat your grill to medium heat. Place the patties on and close the lid. Cook for about 8-10 minutes and flip. Cook for another 8 minutes on the other side. The meat should be cooked all the way through at this point. If unsure pull one off and test the temp, it should be around 160F. Assemble the burgers and enjoy!
