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: Intermediate     Prep Time: 20 min     Cook Time: 8-10 hrs

Serves: 5 patties are around 180 grams

INGREDIENTS

5 Soft fresh sesame buns

FOR THE BURGER

453 grams ground beef
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

METHOD

  1. 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. 
  2. Preheat your grill on HIGH then turn the temperature down to MEDIUM.
  3. Season the cooking grids and grill directly for 12-15 minutes or until the internal temperature has reached 71°C. Top and enjoy!