Monday, August 2, 2010

Pork Burgers

Makes 8

3-4 tablespoons fat—lard, ghee (clarified butter) or tallow (butter will burn)

1 medium onion, finely diced

2 pounds ground pork

1 teaspoon fine ground sea salt

1/2 teaspoon ground black pepper

1-1/2 teaspoons ground sage

Place one tablespoon fat in a large cast iron or other heavy pan and heat pan over medium heat.

Add the onions and 1/2 teaspoon sea salt and cook, stirring occasionally, until soft and sweet (10-12 minutes).

Meanwhile, using hands, gently mix the remaining salt, pepper and sage into the ground pork. Return pork to refrigerator until onions are cooked.

Remove onions from heat and scrape them into the pork mixture. Leave pan on the stove over low heat.

Allow onions to cool a little, then gently mix them in using your hands.

If necessary (if pan looks dry), add another tablespoon of fat to pan and increase the heat to medium high.

Shape the mixture into eight patties, and fry until crispy brown outside and until no more pink shows inside, 4-6 minutes per side.

The mixture will be very soft before frying. You can shape the patties and place in a single layer on a cookie sheet, and chill the patties for about 10 minutes in the fridge or freezer before frying. Not necessary, but makes it a little easier to handle.

Recipe from Rheba Kelley, Silver Spring, MD


Tim Vidra said...

Ahh...a recipe with lard! I am going to try this soon! Love it!


Simon Food Favourites said...

would love to see photos of all these recipes and dishes on your blog if at all possible. then i'd have a better idea of what i'm supposed to be cooking and what it looks like :-)

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