We've all seen that all beef burger, all dried out, once it hits the bun. Why does it happen? The problem is that fat is moisture and flavor; most prepackaged burgers or grocery store beef grinds are Lean to Extra Lean, which isn't burger friendly. Take cardboard off the menu with a blend of 50% ground beef and 50% ground pork. The fat content within the pork will take your burgers from crunchy to juicy.
- Prep time: 15 minutes
- Serves: 5 patties are around 180 grams (6.3 ounces) ea.
- Difficulty: 2/5
- Cook Time: 15 minutes
For the burger
- 1 pound (453 grams) ground beef
- 1 pound (453 grams) ground pork
- 1/4 cup maple syrup
- 1 poblano pepper diced
- 1/4 cup chopped parsley
- 2 heaping tablespoons hot paprika
- 2 tablespoons celery salt
- 2 tablespoons ground pepper
For the topping
- 1 roasted red pepper cut into 5 large strips
- 5 slices sharp cheddar cheese
- 5 slices fresh tomato
- Thin slices shallots
- Other toppings as desired
- Mix the burger patty ingredients thoroughly, by hand is best or in a stand mixer. Form the patties by hand or with a burger press; burger presses form tightly packed uniform patties. As a quick cooking note, if you put the patties in the freezer for 1 hour then cook them, they won't lose their size and shape easily. Fresh burger patties always shrink and can break apart if you're not careful with the first two flips.
- Preheat your grill on HIGH then turn the temperature down to MEDIUM. Season the cooking grids and grill directly for 12-15 minutes or until the internal temperature has reached 160°F (71°C). Top and enjoy!