Pork Burger

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 milk
1 shallot minced
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 salt
½ tsp rosemary, fresh, minced
1½ lbs ground pork
tomato slices (as garnish)


¼ cup mayonnaise
2 tbsp sour cream
1 tbsp horseradish
1 tbsp whole-grain mustard
1 clove garlic, minced
pinch sugar
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.