A Sunday night a couple of weeks ago I was hungry for burgers, but wanted something out of the ordinary and came across this recipe for pork burgers stuffed with bacon, Hello!
What an ingenious idea because here’s the thing with pork, if not cooked just so it can be dry, but bacon, as we all know, is more or less smoky fat, so ironically, bacon is always pork’s best friend and these burgers are no exception.
At first glance this seems like a butt-load (is that a scientific term?) of fennel seeds, but they were delicious. I will admit I am a huge fan of fennel so if you’re not you can always cut it in half or omit it from the recipe.
DOUBLE PORK PORK BURGERS RECIPE
- 2 tablespoons fennel seeds
- 1 pound ground pork
- 1 cup finely chopped bacon from 5 to 6 slices
- 1/2 cup minced yellow onion
- 2 garlic cloves minced
- 1/2 teaspoon kosher salt
- 2 teaspoons smoked paprika
- 4 whole wheat burger buns toasted
- Heat a small skillet over medium heat. Toast fennel seeds in the dry skillet until fragrant and beginning to brown. Remove to a large bowl.
- Add all remaining ingredients, except the buns, to the bowl and combine with your hands until well incorporated. Divide into 4 patties and let chill at least 15 minutes.
- Heat an outdoor grill or grill pan over medium heat and grill 6 minutes a side or until firm. Serve on toasted buns with mayonnaise and cole slaw.