The Perfect Pork Burger Recipe Unlike Beef Its Trans Fat Free

THE PERFECT PORK BURGER RECIPE - UNLIKE BEEF IT'S TRANS FAT FREE

Steps:

• Chop your onions while you preheat a non-stick frypan or barbeque at medium heat.
• Place all ingredients in a large bowl, and mix thoroughly. I use my hands, but you can use a fork or spoon. Wear gloves for safety against bacteria and food-borne illnesses!
• If you have to let the mixture sit, DO NOT mix in the oats and cornflake crumbs until just before you will cook them. Otherwise, the grains absorb too mcuh liquid and get mushy, making the mixture fall apart.
• The mixture should hold together quite well and not crumble. If it does, you probably need a little more of the oats and cornflake crumbs.
• Form the mixture into 4-6 patties (depending on the size of your buns). Keep in mind these do not shrink at much as beef burgers normally do - they hardly shrink at all actually.
• Fry or barbeque on medium heat for a few minutes per side.
• Garnish with your favourite toppings and enjoy!

PERFECT PORK BURGERS

Steps:

• Pulse the bacon and garlic in a food processor until coarsely ground.
• Combine the ground pork, salt, pepper and sage in a large bowl. Add the bacon mixture and gently mix with your hands. Gently form the meat into 4 balls and then lightly press into 4" wide, 1" thick patties. Make a 2" wide indention in the center of each with your thumb to prevent the burgers from bulging when grilling.
• Preheat grill to medium high. Season patties with pepper. Grill, undisturbed, until marked on the bottom, 5-6 minutes. Turn and grill other side until marked and patties feel firm, 4-6 more minutes. Meanwhile spread the cut sides of the buns with butter and toast on the grill.
• Serve the patties on the buns; top with coleslaw.

PERFECT PORK BURGERS

Steps:

• Pulse the bacon and garlic in a food processor until coarsely ground.
• Combine the ground pork, 1 teaspoon salt, 1/4 teaspoon pepper and the sage in a large bowl. Add the bacon mixture and gently mix with your hands. Gently form the meat into 4 balls, then lightly press into 4-inch-wide, 1-inch-thick patties. Make a 2-inch-wide indentation in the center of each with your thumb to prevent the burgers from bulging when grilled.
• Preheat a grill to medium high. Season the patties with pepper. Grill, undisturbed, until marked on the bottom, 5 to 6 minutes. Turn and grill until the other side is marked and the patties feel firm, 4 to 6 more minutes. Meanwhile, spread the cut sides of the buns with butter and toast on the grill.
• Serve the patties on the buns; top with coleslaw.