I experimented with pork burgers until I finally figured out the right mix of flavors. To gild the lily, I made black pepper and garlic buns to serve them on. There is so much flavor packed in the burgers that they need only a dab of mayonnaise, a slice of cheese and a leaf or two of lettuce to achieve perfection.
Makes 4 servings
3 strips thick-cut bacon
1 1/2 pounds ground pork
1 1/2 ounces Parmesan cheese, shredded using the large holes on a box grater, about 1/2 cup
1/3 cup chopped red onion
3/4 teaspoon salt
3/4 teaspoon ground black pepper
Dice bacon into 1/4-inch pieces. Mix all ingredients together (hands work best). Form into 4 patties about 1/2-inch thick. Place patties on a baking sheet or plate, cover with plastic wrap and refrigerate for 30 minutes to an hour to allow burgers to set so they'll hold together while cooking.
Grill over medium heat for 4 to 5 minutes per side, or cook in a skillet or on a griddle, either non-stick or lightly brushed with oil, over medium-high heat for the same amount of time.
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