Pork Burgers with Bread and Butter Zucchini Pickles
Burgers are usually made of beef. Which is tasty. There's nothing wrong with it. But these babies are made of pork. And not just pork, a combination of ground pork and chorizo, which make for a slightly spiced burger that is full of flavor. When you top them with just a bit of mayonnaise (or vegenaise in my case), ketchup, cheddar cheese, and homemade Bread and Butter Zucchini Pickles..holy cow. Delicious. If you're trying to mix up your grilling routine, this will do it! I served these with some oven-baked sweet potato fries and a quick salad on the side. Make sure you get a good bun for them too - we used a brioche bun, which adds a tad of sweetness to the burger and complements the chorizo spice really well. And seriously, don't forget the Bread and Butter pickles, they really balance out the burger and add a great flavor to the whole dish.
- 1 lb. ground pork
- 1 lb. fresh chorizo, casings discarded and sausage broken up
- 1/2 cup fresh ricotta cheese
- 3 Tbsp. capers - drained, rinsed, and finely chopped
- Kosher salt and pepper
- 6 thin slices of sharp cheddar cheese
- Vegenaise/mayonnaise and ketchup
- 6 brioche burger buns, split and toasted
- Bread and Butter Zucchini Pickles
- Butter lettuce
- Light a grill or preheat a grill pan.
- In a large bowl, gently mix the ground pork and chorizo, ricotta, and capers.
- Form the mix into six 3/4 inch thick patties and season lightly with salt and pepper.
- Grill the burgers over moderately high heat, turning once, until lightly charred and cooked through. It should take about 10 minutes. Adjust this depending on the thickness of your burgers. Throw the cheese on in the last minute or so of grilling.
- Transfer the burgers to a plate and let rest for 5 minutes.
- Top the buns with mayo/vegenaise and ketchup. Set the burger on the bottom bun and top with lettuce and pickles.