"Juicy Pork Burger: An Explosion of Flavor at Your Steakhouse!"

 "Juicy Pork Burger: An Explosion of Flavor at Your Steakhouse!"

INGREDIENTS

For the burger: 600g freshly ground pork shoulder (or 70% shoulder + 30% belly for more juiciness)

100g pork fat (or ground bacon – essential for 20-25% total fat)

1 tbsp coarse salt (15g)

1 tsp smoked paprika

1 tsp ground cumin

½ tsp freshly ground black pepper

1 tsp garlic powder

1 tbsp Dijon mustard

1 tbsp Worcestershire sauce

1 tbsp honey (optional – balances the flavor)

2 tbsp (Soup) Caramelized onion (sauté 1 chopped onion over low heat until golden brown)

1 egg (optional – only if the meat is very lean)

To assemble

4 brioche or milk bread rolls toasted on a griddle

4 slices of melted mozzarella or cheddar cheese

Homemade mayonnaise (or garlic mayonnaise)

Crispy iceberg lettuce

Sliced ​​tomato

Thinly sliced ​​red onion

Cucumber pickles (optional)

PREPARATION METHOD

Prepare the meat (min. 30 min beforehand). Place the very cold (almost frozen) meat and fat in a bowl.

Mix all the dry spices (salt, paprika, cumin, pepper, garlic powder).

Spread over the meat and gently mix with your hands for 30-40 seconds – do not overmix to avoid heating the fat.

Add mustard, Worcestershire sauce, honey, and caramelized onion. Mix only until incorporated. Test the seasoning: fry 1 teaspoon of the mixture and adjust salt/pepper.

Shape the burgers

Divide into 4 six-ounce balls.

Make 1.5 cm thick discs with a slightly sunken center (prevents puffing in the middle).

Place between sheets of parchment paper and refrigerate for 30 minutes (firms the fat).

Perfect cooking

(grill or frying pan)

Option 1 – Grill (charcoal or gas) Direct high heat zone (250-300 °C).

Grill 3 minutes per side for rare (55 °C internal).

In the last 30 seconds, add the cheese to melt.

Option 2 – Cast iron skillet

Heat over high heat with a drizzle of oil or lard.

3-4 minutes per side (do not stir until a crust forms).

Cover for 1 minute at the end to melt the cheese.

Resting: Let it rest for 2-3 minutes on a plate covered with aluminum foil (redistributes the juices).

Epic Assembly:

Toast the bread on a griddle with butter. Base: mayonnaise + lettuce (prevents the bread from getting soggy). Hamburger with cheese + tomato + red onion + pickles. Top the bread with more mayonnaise.

GOLDEN TIPS:

Freshly ground beef = perfect texture. Ask the butcher for 20-25% fat.

Don't press it down on the grill – otherwise you'll lose juice!

Thermometer: 55°C (rare) | 60°C (medium) | 70°C (well-done).

Freeze? Wrap individually with plastic wrap + aluminum foil (up to 2 months).

Serve with rustic potatoes and cold beer. Nobody will believe you're a pig!