This summer in the northeast has been unseasonably cooler and I am not complaining. It's made it perfect for grilling outdoors. We haven't had a ton of burgers during this time to the point where we are "burgered out" so last night's decision was to make burgers for dinner.
I wanted something a tad different than the usual ground chuck burger. Since I had some ground pork available and it's how I make meatballs for spaghetti and meatballs I wondered if it would be tasty as a burger. It was. In fact just salt and pepper on top of the burger prior to grilling and these came out so packed with flavor we were in burger love.
We served ours with fresh garden tomatoes and lettuce and caramelized onions and topped the burgers with American cheese.
The beef was weighed on our scale for the pounds/ounces but you get it close. It was a really perfect ratio.
- 1.2 lbs. ground chuck beef
- 12 oz. ground pork
- kosher salt to taste
- black pepper to taste
- Combine the beef and pork in a bowl but don't over work it.
- Make your patties to the size you want. I made three gigantic burgers, you can get four good sized burgers for sure.
- Make sure you work with a very hot grill. You'll get a nice sear (crust) on the meat. DO NOT MASH THE MEAT DOWN! That's a burger no-no.
- Salt and pepper the tops of the burger and grill the salted side down. Then season the other side as well.
- Grill the burgers about 3-4 minutes per side depending on the thickness and size of your burgers.