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Grilled Pork Burgers Print Email


5 strips thick-cut bacon
2 cloves garlic, crushed
2 small Hungarian wax peppers (also known as banana peppers) or other mild chili peppers, chopped
1 tablespoon ground cumin
1 tablespoon lemon pepper
1/2 pound spicy pork sausages
1/4 pound ground pork
1 tablespoon mayonnaise

Cook the bacon and garlic in a heavy-bottomed skillet over medium heat. When the bacon is about halfway done, add the chopped pepper and saute until soft, about 4 minutes. Stir in the cumin and lemon pepper and cook for 2 minutes more. Remove from heat and let cool for a few minutes. Pour off, then discard the bacon drippings. Pour the contents of the pan into a food processor fitted with a steel blade and pulse until the bacon and peppers are finely chopped.

Preheat a charcoal or gas grill to medium-high. Split the sausage casings with a knife and crumble contents in a large bowl. Add the ground pork then add half the bacon-pepper mixture, and using your hands or a wooden spoon, mix until the ingredients are evenly distributed. Form into 4 burgers of equal size. Grill or broil the burgers, flipping once, brushing the cooked side with 1 tablespoon of the barbecue sauce until the juices run clear, 4 to 5 minutes on each side. While the burgers are cooking, mix the remaining bacon-pepper mixture with the mayonnaise. Serve the burgers on corn bread or onion rolls, topped with the warm Molasses Barbecue Sauce, found after the jump.

Molasses Barbecue Sauce

3 cups water
2 tablespoons cider vinegar
1/4 light unsulphured molasses
1 plum tomato, chopped
3 scallions, white part only, finely chopped
1 clove garlic, minced
1/2 teaspoon crushed red pepper flakes

Combine all the ingredients in a heavy-bottomed saucepan. Bring to a boil, reduce heat to simmer and, stirring periodically to avoid burning. Cook until the quantity is reduced by half, about 15 minutes. Serve warm over the burgers. - serves 4 - adapted from Burgers Every Way by Emily Haft Bloom.

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