Grilled Pork Burgers
By Matthew CardPublished on June 7, 2015
Time
1¼ hours
Yield
Serves 4
Ingredients
Before You Begin
We developed this recipe with whole milk, but low-fat will work, too. Serve with Horseradish Burger Sauce, if desired. If food safety is your primary concern, you may want to cook your burger to a higher internal temperature. To learn more, check out this guide.
Instructions
- Combine bread, shallot, milk, soy sauce, Worcestershire, thyme, pepper, and salt in large bowl. Mash to paste with fork. Using your hands, add pork and mix until well combined.
- Divide pork mixture into 4 equal balls. Flatten balls into even 3/4-inch-thick patties, about 4 inches in diameter. Using your fingertips, press centers of patties down until about 1/2 inch thick, creating slight divot.
- FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot.FOR A GAS GRILL: Turn all burners to high and heat grill until hot, about 15 minutes. Turn all burners to medium.
- Clean and oil cooking grate. Grill patties (covered if using gas), until browned on first side, 5 to 7 minutes. Flip and continue to grill until burgers register 150 degrees, 5 to 7 minutes longer. Serve burgers on buns..
Time
1¼ hoursYield
Serves 4Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Why This Recipe Works
Burgers made from ground pork can be notoriously dry and crumbly. To fix the problem, we added a bread and milk mixture (a panade) to keep the burgers moist and cohesive. We bump up the seasoning with Worcestershire and soy sauces and grill the burgers over a moderate heat to keep them moist.
Before You Begin
We developed this recipe with whole milk, but low-fat will work, too. Serve with Horseradish Burger Sauce, if desired. If food safety is your primary concern, you may want to cook your burger to a higher internal temperature. To learn more, check out this guide.
Instructions
- Combine bread, shallot, milk, soy sauce, Worcestershire, thyme, pepper, and salt in large bowl. Mash to paste with fork. Using your hands, add pork and mix until well combined.
- Divide pork mixture into 4 equal balls. Flatten balls into even 3/4-inch-thick patties, about 4 inches in diameter. Using your fingertips, press centers of patties down until about 1/2 inch thick, creating slight divot.
- FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot.FOR A GAS GRILL: Turn all burners to high and heat grill until hot, about 15 minutes. Turn all burners to medium.
- Clean and oil cooking grate. Grill patties (covered if using gas), until browned on first side, 5 to 7 minutes. Flip and continue to grill until burgers register 150 degrees, 5 to 7 minutes longer. Serve burgers on buns..
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