THE 50/50 BURGER

We’ve all seen that all beef burger, all dried out, once it hits the bun. Why does it happen? The problem is that fat is moisture and flavor; most prepackaged burgers or grocery store beef grinds are Lean to Extra Lean, which isn’t burger friendly. Take cardboard off the menu with a blend of 50% ground beef and 50% ground pork. The fat content within the pork will take your burgers from crunchy to juicy.

Difficulty 2/5 Prep Time 15 MIN Cook Time 15 MIN Serves 5

Serves: 5 patties are around 180 grams (6.3 ounces) ea.

INGREDIENTS

5 Soft fresh sesame buns

FOR THE BURGER

1 pound (453 grams) ground beef
1 pound (453 grams) ground pork
1/4 cup maple syrup
1 poblano pepper diced
1/4 cup chopped parsley
2 heaping tablespoons hot paprika
2 tablespoons celery salt
2 tablespoons ground pepper

FOR THE TOPPING

1 roasted red pepper cut into 5 large strips
5 slices sharp cheddar cheese
5 slices fresh tomato
Thin slices shallots
Other toppings as desired

DIRECTIONS

Mix the burger patty ingredients thoroughly, by hand is best or in a stand mixer. Form the patties by hand or with a burger press; burger presses form tightly packed uniform patties. As a quick cooking note, if you put the patties in the freezer for 1 hour then cook them, they won’t lose their size and shape easily. Fresh burger patties always shrink and can break apart if you’re not careful with the first two flips.
Preheat your grill on HIGH then turn the temperature down to MEDIUM. Season the cooking grids and grill directly for 12-15 minutes or until the internal temperature has reached 160°F (71°C). Top and enjoy!