Uses a panade to ensure moistness just as is the case with meatballs and meatloaf. Consequently yummier than a beef burger. I saw this on either ATK or Cook's Country.
|1 slice||Wonder (or soft, sandwich) bread|
|2 tbsp||hot pepper rings from a jar|
|4 tsp||soy sauce|
|1 tbsp||Worcestershire sauce|
|1½ tsp||chile powder|
|1¼ tsp||thyme, fresh, minced|
|1 tsp||black pepper|
|½ tsp||rosemary, fresh, minced|
|1½ lbs||ground pork|
|—||tomato slices (as garnish)|
|2 tbsp||sour cream|
|1 tbsp||whole-grain mustard|
|1 clove||garlic, minced|
|—||hot sauce (Frank's is the best)|
1. Build panade by mashing up bread in milk (the starches will begin to form a gel with the milk). Add herbs, spices and other aromatics into the panade and mix well.
2. Mix pork into the panade using hands.
3. Make 4 patties. Dimple the top by 1/4".
4. Heat grill to high, then lower to medium. Clean and oil grill.
5. Meanwhile, make sauce.
6. Place patties dimple-down on grill so first side doesn't collect juices on top that will be wasted when turned, 5 minutes. Turn and cook 5 minutes longer. 150 degrees for pork burger.
7. Serve burger in bun with sauce, tomato and lettuce.