Dave’s new favorite Burger. Make and extra large batch and freeze the left-overs for a quick diner
Ingredients:
2½ pounds Ground Pork
1 pound Chorizo or hot Italian Sausage, casing removed and crumbled
4 slices, (4 ounces) Bacon, finely chopped
¼ cup Chicken Broth
½ cup Red Onions, minced
1 tablespoon Thyme Leaves, fresh or dried
1 tablespoon Cumin, ground
14 Hamburger Buns
Directions:
- In a large bowl, mix Pork, Chorizo, Bacon, Broth, Onions, and Spices until mixture is thoroughly blended. Form into about 14 patties, ¾” thick.
- Place patties on a barbecue grill over medium heat; cover barbecue and open vents. Cook patties until firm when pressed and no longer pink in the center, turning once, about 12 minutes.
- When patties are almost done, lay rolls, cut side down, on grill and toast until golden, 1 to 2 minutes.
Serve with A1 and other burger fixings.
Note: Boulder Sausage is great in this recipe. I use an instant-read thermometer to check for doneness, 150 degrees. Freeze on wax paper, in a single layer. Then toss in a zip-lock bag and use as needed.
Serves: 14
Prep time: 0:35
Source: MLK modified from Sunset Magazine
oh wow, these sounds WONDERFUL. I think I’ll be making these soon. I just happen to have all the stuff.
Do you have a particular kind of chorizo that you like to use? Typically, I use the “Boulder Sausage” brand, but I’m open to suggestions.
Thanks!
I used Boulder Sausage too. It worked great. If you freeze the bacon a bit it is easier to chop small.
Enjoy!
Margie and Amanda,
Thanks for using and mentioning Boulder Sausage in your recipes.
Would you be interested in linking your recipes using Boulder Sausage to our site and we would in turn link back to you.
We have just setup our website so we can start adding all the recipes that we are getting from our customers. It might be a good way for your customers to get more ideas.
Thanks
Tom
Boulder Sausage make great stuff. I’ve added a link to your new site in the recipe.
Thanks for your interest.