Pork & Beef Burgers
The mixture of pork and beef creates a rich burger, and the hint of nutmeg adds an aura of mysteriousness. The directions are for cooking the burgers on the stovetop and finished in the oven, but you could make them on the barbecue too. Just make sure they're thoroughly cooked (to at least 160°F or beyond). While the recipe is written for 8 burgers, you could easily stretch it to at least 10.
Ingredients
- 1 lb extra-lean or lean ground beef
- 1 lb ground pork
- 2 eggs
- 1/3 cup fine breadcrumbs (whole wheat or white)
- 1 tsp salt
- 3/4 tsp freshly ground black pepper
- 1/4 tsp freshly ground nutmeg
- 2 tbsp butter
How To Make This Recipe
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Pre-heat the oven to 375℉. Line a baking tray with parchment paper.
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Place all the ingredients except the butter in a large bowl. Then, using a large fork or your hands, mix until everything is well incorporated. If you’re unsure about the seasoning, form a small patty from a tablespoon of the mixture and fry it so you can taste it. (That’s what I did!) Adjust the salt, pepper and nutmeg as needed.
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Divide the mixture into eight portions and form into patties. I make them fairly think but quite large (4–5 inches) in diameter because they'll swell up during cooking.
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Over medium high heat, melt half of the butter in a large skillet. Add four of the patties and brown them well on both sides. At this stage, you’re not cooking them through. The meat releases some fat as it's browning, so a lot of butter isn't necessary. Repeat for the remaining patties. Place all the browned patties on the prepared baking tray.
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Bake in the oven for 20–25 minutes. They should be thoroughly cooked, to at least 160°F on a meat thermometer. I generally bake mine to around 180° and they're never dried out.
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Serve on the buns of your choice with a selection of condiments and fixin's.
Recipe Notes
For optional extra flavour, add about 1/3 cup finely chopped onion to the meat mixture and/or a few tablespoons of ketchup.