We’re still having beautiful grilling weather and what better meal to fix on a grill but burgers!! These burgers, however, have several twists. First, they are pork, not beef. Here piggy, piggy, piggy…
For some reason, beef and Baby Lady don’t get along very well. As such, and because I will eat darn near anything, we don’t eat a lot of beef. Its why you don’t see many beef recipes on the blog. So, when we want burgers, if it’s just the two of us, we have mushroom, poultry (chicken or turkey) or pork burgers. We actually like pork burgers but if I really want a true beef hamburger, there are numerous hamburger joints in the area. We even have an In and Out near the house that I have yet to try. If it’s more than Baby Lady & me, well that’s another story, Smoked Fourth of July Bacon Wrapped Stuffed Sirloin Burgers. Today, it was simply Baby Lady and me accompanied by beautiful, grilling weather. So, porcine burgers it was.
The next twist to these burgers is they are seasoned with pickled chipotle chiles. These chiles have a considerable amount of heat but are packed with unbelievable flavor. Used sparingly, they provide just a touch of heat with a flavor you will find nowhere else. They go exceptionally well with pork are perfect for mixing with ground pork for burgers. You really need to make a batch of these pickled chipotle chiles and keep them on hand. You will be surprised at the uses you will find for them and they keep for about 1 year in the refrigerator.
The last twist on these burgers is they are stuffed. We really like stuffing the burgers and the versatility the technique brings to burgers. You can stuff them with a variety of things, i.e. avocado, duxelles, sautéed onions, bacon, cheese, etc. You can use hard cheeses, soft cheese, crumbly cheese, even cream cheese or buffalo mozzarella, if that is your choice. It really is a nice way to add cheese and extra flavors to your burger. Just be careful. Because the cheese is actually inside the burger, it stays hot a little longer. So, if you take a big bite into it, you can burn your mouth from the hot, liquid napalm stuffed within. 😮
With all of the twists and turns, these burgers came out perfect on a perfect night for grilling! We had a delightful meal and this is what we did.
- 1.5 lbs ground pork
- 3 pickled chipotles (recipe found here), minced
- 1/2 tsp cumin
- 1/2 tsp ground coriander
- 1/2 tsp dried oregano, crushed
- 1 tsp sea salt
- 6 oz. chihuahua cheese, grated
- various condiments and accompaniments
Add minced pickled chipotle chiles to the ground pork.
Now, I have personally found that when working with chiles, especially hot chiles, wear some type of plastic glove. Otherwise you get the oils from the chiles all over your hands which inevitably finds its way into your eyes and other places causing you extreme discomfort. So before mixing all of these ingredients together and making the burgers, put on some rubber gloves. As an alternative, you can place all of the ingredients into a food processor and process but I like the little pieces of chipotle and the food processor will over process the chiles.
Now mix all of the ingredients together well.
Weigh out 3 oz of meat and roll into a ball. Place the ball into a 3 inch ring mold and flatten out evenly.
This forms the bottom of your burger patty. Now add 1.5 oz of chihuahua cheese.
Roll another 3 oz ball of meat and place into ring mold.
Flatten it out as evenly as possible and gently remove from ring mold.
This forms the top of your burger patty. Now, if you look at the photo carefully, you will see the seam between the bottom and top layers of meat. If you were to cook the patty without anything more, it would fall apart and the cheese would all ooze out of the middle leaving you a gloppy mess. So, you need to seal the patty. To do so, using the side of your finger, gently pull some of the meat from the top layer down to the bottom layer.
Do this all the way around the patty. When completed, reshape the patty so that it will fit back into the ring mold.
Place the ring mold back over the patty and press down making the patty even once again.
Remove from ring mold and, using your thumb or knuckles, make a small depression in the middle of the patty.
The purpose of the indention is to prevent the middle of the patty from swelling up as it cooks so that it is more of a ball than a burger. Repeat the process with the remaining meat. This makes 4 burgers.
Place the burgers to the grill over medium high heat.
Cook the burgers roughly 1.5 to 2 minutes then turn the burgers 90 degrees to form the cross hatch pattern.
cook an additional 1.5 to 2 minutes and flip to cook the other side. See the nice cross hatch patterns?
Cook 1.5 to 2 minutes and turn 90 degrees as before and finish cooking for another 1.5 to 2 minutes.
Remove from grill and dress however you like.
Serve & enjoy!