Garlicky Pork Burgers
Serves 4 to 6
1 ½ to 2 pounds fatty pork shoulder, in chunks
1 tsp salt, or to taste
1 tsp freshly ground black pepper, or to taste
1 tsp garlic, minced
1 tbsp fennel seeds
Start a charcoal or wood fire or preheat a gas grill. Or, on stove top, heat a large, heavy skillet over medium-high heat for 3 to 5 minutes.
- Put meat, salt, pepper, garlic and fennel seeds in a food processor, in batches if necessary, and pulse until coarsely chopped, but not much. OR grind meat in a meat grinder, adding the spices when finished.
- Place meat in a bowl, taste and adjust seasoning. (If desired, cook a teaspoon-full in a pan before tasting.) Handling meat as little as possible form into 4 to 6 burgers.
- When fire is hot enough, grill burgers about 5 minutes per side, or until medium. (Stove-top timing is the same.)
- Serve on buns, toast or hard rolls, garnish with sliced onions, tomatoes or other garnish to taste.
Source: New York Times, May 23, 2007
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