I've made these burgers many times.... always fabulous. To pair with them, I'll make Suzanne Goin's coleslaw recipe from her cookbook, Sunday Suppers at Lucques. Love the restaurant; love the food.
Lucques Pork Burger
Notes: Suzanne Goin serves these burgers with an addictive chipotle aioli; for an easy version, blend one or two canned chipotle chiles into a cup of mayonnaise.
Yield: Makes 4 burgers
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Amount per serving
- Calories: 751
- Calories from fat: 64%
- Protein: 42g
- Fat: 53g
- Saturated fat: 16g
- Carbohydrate: 24g
- Fiber: 1g
- Sodium: 742mg
- Cholesterol: 138mg
- 1 1/2 pounds ground pork
- 4 ounces firm chorizo or hot Italian sausage, casing removed and crumbled
- 2 slices (2 oz. total) bacon, finely chopped
- 1/4 cup olive oil
- 1/4 cup minced shallots
- 2 tablespoons chopped parsley
- 2 teaspoons fresh thyme leaves
- 1 teaspoon ground cumin
- 4 hamburger buns, toasted
- 1. In a large bowl, mix ground pork, chorizo, bacon, olive oil, shallots, parsley, thyme, and cumin. Form mixture into four equal patties about 3/4 inch thick.
- 2. Lay burgers on a barbecue grill over a bed of medium-hot coals or medium-high heat on a gas grill (you can hold your hand at grill level only 3 to 4 seconds); close lid on gas grill. Cook burgers, turning once, just until no longer pink in the middle (except for pieces of chorizo; cut to test), 13 to 15 minutes total; keep a spray bottle of water handy to douse any flames. Set burgers on buns.
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