Cheeseburger in paradise!
Okay we’re just going to go ahead and fess up that we eat meat and we like it! That said even though there are more sustainable and humane ways to eat meat we realize that we should eat less of it. We would have more success if mystery meats would stop appearing in our freezer.
Seriously, this is the second time we have gone to the freezer to decide on dinner and found a 1/2 lb of frozen meat. A heated discussion ensued about whether it was pork or beef and where is came from but in the end we decided that whatever it was we were going to make burgers out of it to get rid of it. It worked out well because we also had homemade hamburger buns to use up.
We decided, in the end, that the mystery meat was, in fact, pork. Or rather, we hoped it was pork:) We turned, as we so often have, to the internet, and Googled “Pork Burger”. This was the very first hit:
Kevin Weeks’ Seriously Good Blog. This guy is spot on! Well done, bro!
OK, the recipe is actually called Pork Burgers: Pigalicious.
1 lb pork rib meat (or ground pork)
2 tbsp rubbed sage
1/2 ea red onion — finely diced
1 tbsp soy sauce
1 c bread crumbs
2 ea eggs — beaten
1/2 c flour
salt and pepper
3 tbsp vegetable oil or bacon grease
If using rib meat, partially freeze and then grind using the disc with small perforations.
Mix together pork, 1 tablespoon sage, soy sauce, and salt & pepper being careful not to overwork the mixture. Form into patties and chill about 30 minutes.
Mix together bread crumbs, 1 tablespoon sage, and additional salt and pepper. Lightly dredge patties in flour, then coat in egg, then coat in bread crumbs. Chill another 30 minutes and heat oven to 375F.
Heat vegetable oil (or bacon grease if you have it) in a large, oven-proof skillet over medium heat. Add patties and cook until browned on one side — about four minutes. Flip patties and cook another two minutes, then place pan in oven on middle rack and cook another 15 minutes. Serves 4.
We really only varied a few details; the scope of the recipe is pretty much perfect. We pared the portions down by half, and (not having sage) used some other strong, ground herbs. I decided that, not having something as potent as sage, to use about 75% of the prescribed salt, though we only had half as much meat, and 100% of the prescribed pepper.
If you’re looking for something that is a little different and a LOT enjoyable, fire up your leftover pork before you freezer burn it, and try something new!
Just be careful around the skillet pan as the handle will be hot from being in the oven. We learned this the hard way 🙂