Cook to medium rare, leaving them a little pink in the middle to make sure they don't dry out.
- 2 lbs. ground pork
- 1 t. ground cumin
- 1 T. smoked paprika
- 4 oz. pancetta, diced fine
- 2 T. hot pepper sauce, such as Frank's
- 1/4 c. diced shallots
- dash of salt and pepper to taste
- slice of melting cheese, such as cheddar or gruyere.
Mix all of the ingredients, other than the cheese, together in a large bowl until just combined. Use a light touch, you don't want to knead the mixture. This mixture is best done the night before or in the morning to allow the flavours to meld, refrigerate until ready to make the patties. Preheat the grill (they can also be cooked in a cast iron skillet. Form patties roughly the same size as your buns about an inch thick, and allow them to rest at room temperature, about a half hour before cooking. Grill until done, about four minutes per side, adding cheese slices during the last minute of cooking.
Burger Sandwich Spread
2 T. mayonnaise 2 T. Dijon mustard
2 T. horseradish 1 T. ketchup Mix and spread on buns