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 |
| — | salt |
| — | pepper |
| — | 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.