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Ingredients
- Horseradish Burger Sauce:
- 1 slice hearty white sandwich bread, torn into pieces
- 1 shallot, minced
- 2 tablespoons milk
- 4 teaspoons soy sauce
- 1 tablespoon Worcestershire sauce
- 1 1/4 teaspoons minced fresh thyme
- 1 teaspoon pepper
- 1/2 teaspoon salt
- 1 1/2 pounds 80 to 85 percent lean ground pork
- 4 hamburger buns, toasted and buttered
- 1 recipe Horseradish Burger Sauce
- 1/4 cup mayonnaise
- 2 Tbsp sour cream
- 1-2 Tbsp prepared horseradish
- 1 Tbsp whole grain mustard
- 1 garlic clove, minced
- pinch of sugar
- salt and pepper
- hot sauce
Details
Servings 4
Adapted from cookscountry.com
Preparation
Step 1
1. Combine bread, shallot, milk, soy sauce, Worcestershire, thyme, pepper, and salt in large bowl. Mash to paste with fork. Using your hands, add pork and mix until well combined.
2. Divide pork mixture into 4 equal balls. Flatten balls into even 3/4-inch-thick patties, about 4 inches in diameter. Using your fingertips, press centers of patties down until about 1/2 inch thick, creating slight divot.
3A. FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot.
3B. FOR A GAS GRILL: Turn all burners to high and heat grill until hot, about 15 minutes. Turn all burners to medium.
4. Clean and oil cooking grate. Grill patties (covered if using gas), until browned on first side, 5 to 7 minutes. Flip and continue to grill until burgers register 150 degrees, 5 to 7 minutes longer. Serve burgers on buns with sauce, if using.
For Sauce:
Whisk mayonnaise, sour cream, horseradish, mustard, garlic and sugar together in bowl. Season with salt and pepper, add hot sauce to taste.
Variations:
Parmesan-Pork Burgers: Add 1/2 cup grated Parmesan, 1 Tbsp minced fresh sage, 1 tsp ground fennel, and 1/2 tsp red pepper flakes to pork mixture in step 1.
Thai Style Pork Burgers: Substitute fish sauce for soy sauce. Add 3 Tbsps minced fresh cilantro, 2 tsp Sriracha sauce, and 1 tsp grated lime zest to pork mixture in step 1.
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