How to Make Juicy Grilled Pork Burgers

[Music]when you think of throwing some pork onthe grill you probably think of a porkchop or maybe pork tenderloin or even awrecker ribs but today Bryan’s gonnaintroduce us to something totally new apork burger right and pork burgers don’tget nearly enough love mmm but the thingis they could be just as good if notbetter than a beef burger that’sthrowing down the hog man well they’rejuicy or the can be juicy and they takewell – a lot of additional flavors whereit happened to be making a Southwesterntheme burger today but there are someproblems with the pork burger you wantto cook it all the way through you don’twanna get a mid-rare pork burger sowe’re looking for 150 degrees and indoing that we often get a dry hockeypuck of the burger because we took allthe juice out of it but there’s asolution all right and it’s called apanade now a panade is a mixture ofsandwich bread and a liquid in this casewe’re using milk I have one slice ofHardy white sandwich bread here I’mgonna add two tablespoons of milk to itmm-hmmand as we mash that up the starches inthe bread absorb that milk and theystart to form a gel so when we add theport to this that gel is gonna coat theproteins in the meat and allow it toremain moist and tender even all the wayup to a hundred fifty degrees you’reprobably already familiar with Pernod inmeatballs and Meat Loaf’s it’s the sameconcept with this pork burger you cansee that I’ve got to spread nice andmashed up and so now we can add someflavoring to the burger like I mentionedjust a little it’s the great thing aboutpork is it takes really well to flavorwhereas beef has a very strong flavor ofits own you don’t want to do a lot tomask it all right so we’re gonna startoff with one minced shallot twotablespoons of jarred hot pepper ringsfour teaspoons of soy sauce and onetablespoon of Worcestershire sauce nowthose two ingredients are gonna give ita lot of umami good savory flavor oneand a half teaspoons of chili powder onein a quarter teaspoons of minced freshthyme you are packing a lot of flavoryou can handle one teaspoon of blackpepper 1/2 teaspoon of salt and 1/2teaspoon of minced fresh rosemary nowthis is a Southwest burger but we alsohave recipes for a parmesan or a thaistyle burger you can find those on ourwebsite cookscountry.comokay so we’ll just mix that until it’sfully incorporated into the panadeand now add our pork so I’ve wanted tohave pounds of ground pork mm-hmm let mejust drop that right in thereusing our meat hooks we’re just gonnawork that in there the panade is reallythe star of this show here it makes itso the burger doesn’t become tough evenafter that prolonged cooking even afterworking all this seasoning into it soyou could see that panade and seasoningmixture is fully incorporated into themeat and so now we can make our burgersfirst we want to begin by dividing thisup into four equal balls of meat hereportion meat first then shape exactly sowe’ll finish smoothing these out so whenI press it down they don’t crack on theedges all right so we want to pressthese down into about a four inchdiameter which is about three-quartersof an inch thick one more thing we’regonna do to these burgers before we goout to the grill have you ever grilled aburger and it just pops up in that’ssoftball it goes back into a meatballsure exactly so we’re just gonna give ita slight depression we’re gonna pushdown about a quarter of an inch with twofingers when the burgers cook that divotfills back in as the proteins tightenand you just get this standard flat burnand this works for all kinds of burgersno matter what kind of meat you’re usingso I’m just gonna rinse my hands and wecan make our sauce so what’s a greatburger without a great sauce I knowyou’d have a good sauce for the burgerno you can put the sauce on any burgerany sandwich cardboard cardboardelevates the flavor cardboard tremendousokay so I have a quarter cup ofmayonnaise and to that I’m going to addtwo tablespoons of sour cream atablespoon of horseradish and you canbump this up to two tablespoons if youlike a little bit spicier a tablespoonof whole-grain mustard hmm one mincedgarlic clove and a pinch of sugar I justhit up with a little bit of salt andpepper and then a little drop of hotsauce oh let me just give that a quickwhisk so we have our burgers shaped wehave our sauce made we can head out tothe grill and start cooking okayokay Juliet when I’m ready to throw theburgers on the grill we’ve preheated iton high for 15 minutes will reduce theburners to medium and now we need toclean it with this wire brush and thenoil it so always cleaning your grillright when it’s hot is the best way tomake sure it’s clean before you cook sowe just take a water paper towels dunkthem in some oil rub that right over thegrates and don’t be afraid to go over toa couple of times to really build upthat oil okay so now we’re ready to putthe burgers on the grill and we want toput them on their debit side down giveit down that’s right you want to do thatbecause that divots gonna collect usageotherwise and when you got to flip themthose juices could flare up ah somethingyou must have figured out after a couplebatches couple small fires yeah so we’lljust flip them down hey well cover thegrill let those burgers go for fiveminutes to brown the first side soundsgoodokay Julia it’s been five minutes we’reready to flip the burgers away theysmell good don’t they we could just goahead and give them a quick flip you cansee that the burgers aren’t doing thattennis ball thing well let those go forfive more minutes until they hit about ahundred fifty degrees sounds good okayJulia it’s been another five minutes andthe burger should be ready to come offthe proper way to Tampa burger cuz it’shard just to kind of come in from thetop you want to pick it up with a pairof tongs and go in from the side whatwe’re looking for is 150 degrees onthese pork burgers nailed it yeahnormally you’d be concerned if you had abeef burger there’s 150 degrees butright because we have that panada inhere it’s really saving them so they’restill gonna be nice and juicy over therebeautiful I love your grill marksthank you while we’re out of the grillwe can go ahead and toast these bunsit’s that little extra something specialokay those are just go for about acouple minutes until they’re nice andmarked okay why don’t you go ahead and10th burgers to keep them warm while wewait for those buns okay so these bunsare nicely marks after about two minutesmm-hmm just go ahead and put those onthe platter okay nicely doneyeah so we’re ready to go inside andbuild the burger all right let’s gohey Julia so we’re back inside we’reready to serve these burgers mighty mayi pleasejust because you’re a newbie to the porkburger game yeah if i sauce you knowplease just to show the true versatilityof a pork burger and put everything onit I’ll go for though tomato onion mmmlettuce lettuce is gorgeous put thislittle cap on it oh yeah all rightCheersmmm mmm that’s deliciousit has so much flavor it all works sowell together nothing’s reallyoverwhelming the flavor of the porkmm-hmm just all complementary it’s anice break from your average hamburgercuz it actually has flavor no change upyour burger routine and try a porkburger start by mashing bread and milktogether to make a panade then boost theflavor with potent ingredients like hotpeppers twister shear and chili powderwhen you shape the burgers be sure topress a divot in the center then grillthe patties over medium heat until theyregister 150 degrees and don’t forget togrill the buns serve with a tangyhorseradish sauce and you’ve got it sofrom Cook’s Country a cool new recipefor grilled Southwest pork burgers youcan find this recipe and all the recipesfrom this season along with our tastingstestings and select episodes at ourwebsite cookscountry.com I’m diggingthisthanks for watching cooks country fromAmerica’s Test Kitchen so what’d youthink leave a comment and let us knowwhich recipes you’re excited to make orjust say I now you can find links totoday’s recipes and reviews in the videodescription and don’t forget tosubscribe to our Channel see you lateralligator[Laughter]