Beef and Pork Burger Patty

Looking for a good burger recipe? I’m not generally one to toot my own horn but this came out exceptionally well!

Last year, I started hitting up quite a few burger joints to find one I would make my “regular” joint. I have a list of the top burgers around town, hitting each spot if I get the chance during the gruesome work-week! However, since the lockdown, I haven’t been ordering out much. To fulfill my craving, I thought I’d give a shot at making some burgers at home. In my fridge I had both ground pork and beef meat to use for the patties. It was a great choice to mix the two together! Since they came out so juicy and tasty, I had to share it! My next try will be with just beef and see if I can get it to be just as juicy and flavorful!

Ingredients:

FOR THE INITIAL PATTY BLEND:

  • 1 1/2 lb ground pork (80/20)
  • 1 1/2 lb ground beef (90/10)
  • 1/4 large red onion minced (1/2 a medium sized)
  • 4 cloves garlic minced
  • 2 tablespoons toasted sesame oil
  • 2 limes (juiced)
  • 1 1/2 tablespoons white pepper
  • 1 teaspoon cooking sake
  • Handful cilantro minced
  • 1/2 jalapeno minced (optional)

FOR THE FINISHING TOUCH:

  • 3 tablespoons black truffle sea salt
  • Wax paper/parchment paper

Instructions:

FOR THE PREP:

  1. Preheat the grill to medium-high heat
  2. Hand mix the initial blend together well (add in minced jalapeno here)
  3. Once everything is blended well, add in the black truffle sea salt
  4. Make a tiny patty to test for salt level/flavor
  5. You can create the rest of the patties if you feel you added enough salt and place them on wax or parchment paper for easy moving

For GRILLING:

  1. Once the grill is ready, place tiny patty onto grill (cook for 3 minutes each side and taste for salt)
  2. If you need more salt, you can add more black truffle sea salt (or regular salt) and create your patties
  3. Once you have decided on a desired salt level, place the remaining patties onto the grill for 4-7 minutes per side (depends on your level of desired smokiness/rareness)

Tips/Notes:

  • Always good practice to make a small test patty, just in case you need to add more flavor somewhere
  • If there is a sauce you wish to have with the burger then use a basting brush and brush both sides of the patty lightly before putting it into a burger — this allows for flavor to really settle in
  • If you wish to add cheese, best time to add is last 30 seconds before taking the patty off the grill OR you can put a slice of cheese on top of one patty and place another patty on top of that for double the yumminess!

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