Master mix for burgers…and variations

The National Pork Board suggests that we think about grilling ground pork rather than always assuming that burgers must be beef. The Hearth, Patio, and Barbecue Association brings us their Master Mix recipe, and lots of intriguing variations. Not the same old burger this summer!

The Other Burger
(Courtesy of the National Pork Board)

1 pound ground pork, about 80 percent lean 1 teaspoon ground black pepper 1/4 teaspoon salt

Gently mix together ground pork and seasonings; shape into 4 burgers about 3/4-inch in thickness. Place over moderately hot coals in a kettle-style grill, lower hood and grill for 5 minutes; turn and finish grilling 4 to 5 minutes more. Burgers are ready when the internal temperature is 160 degrees F, as measured with an instant-read thermometer. Serve immediately, on sandwich buns if desired.

Variations:
Eastern Burger: To Other Burger basic mix, add 2 teaspoons soy sauce, 2 tablespoons dry sherry and 1 tablespoon grated ginger root.
Veggie Burger: To Other Burger basic mix, add 3 drops hot pepper sauce, 1 grated carrot and 3 tablespoons chopped parsley.
South of the Border Burger: To Other Burger basic mix, add 1/4 teaspoon each ground cumin, oregano, seasoned salt and crushed red chiles.
Italian Burger: To Other Burger basic mix, add one crushed garlic clove, one teaspoon crushed fennel seed and 2 teaspoons each red wine and olive oil.

Makes 4 servings.

Image: HPBA