Ground pork is a lot like ground beef. It is easy to prepare, quick cooking and can be used by itself or in a variety of casseroles, meat loaves, meatballs, and other entrees.
The other day, a friend of mine, Bob Sullivan, was looking for suggestions for some ground pork that was part of a purchase of a half-pig. I told him my favorite use was to combine it with ground bison, elk or venison and make meatballs.
But after I got home from the gym, my first inclination was to go to the Internet to search for some other uses.
What caught my eye was the following recipe for Barbecue Pork Burgers that appeared in Redbook magazine a few years ago.
The burgers, which can be made in 10 minutes, are cooked on the grill and would be perfect the next couple of days, when temperatures are supposed to be in the mid-30s to almost 40 degrees.
Barbecue Pork Burgers
½ pound ground pork
½ cup barbecue sauce
1 tablespoon(s) Dijon mustard
½ tablespoon(s) salt
¼ teaspoon(s) pepper
2 ounces sliced Monterey Jack or Muenster cheese
4 (hamburger buns) split, grilled or toasted
1 1/3 cups coleslaw
Potato chips, for garnish
Pickles, for garnish
In a medium bowl, gently mix pork, ¼ cup of the barbecue sauce, Dijon mustard, salt, and pepper. Divide mixture evenly into 4 patties.
Grill burgers 5 minutes per side, until browned and cooked through, brushing them with the remaining ¼ cup barbecue sauce. Place cheese on burgers during last 1 to 2 minutes of cooking time, with grill covered, to melt cheese.
Place each burger on bottom of each hamburger bun; top with coleslaw, dividing evenly. Serve with potato chips and pickles, for garnish.
Approximate nutritional analysis per serving: 591 calories, 34 grams fat, 31 grams carbohydrates, 40 grams protein.