Celebrate pork month with Alberta Pork and Passion for Pork with this burger recipe from Calgary's Libertine Public House. You may never go back to beef burgers.
2 lb ground pork, or pork shoulder diced and put through a grinder
10 slices double smoked bacon, finely diced
3 tsp kosher salt
2 tsp black pepper
2 tbsp finely chopped fresh sage
4 cloves garlic, minced
4 shallots, finely chopped
2 tbsp grainy dijon mustard
2 cup breadcrumbs, pank or regular
Place the ground pork in a stainless steel bowl, and add all the ingredients together. Mix using your hands, just until the ingredients come together. Try not to over mix
Divide the mixture into 8 pieces, and form into burgers. Let sit in the refrigerator for at least an hour before cooking.
These burgers cook well on a grill, or seared in a frying pan. Whichever method works best for you. Ensure the burgers are cooked all the way through.
Preferred toppings:
- Apple Butter or Spiced Apple Chutney
- Sharp English Cheddar Cheese
- Cider Caramelized Onions
- Watercress or Arugula
- Chicharron (crispy fried pig skin)
Tip:
If you are using pork shoulder, cut the pork into 1-2”cubes and feed through the meat grinder.
