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Epicurious

Pork Burgers

I love burgers made from freshly ground meat. If you have access to your own meat grinder, grind up a fresh boneless Boston butt with the onions. If you don’t, don’t worry about it. These burgers aren’t quite as over the top as my Whistler Burger (page 98), but they’re flavorful as hell and a really nice change if you feel like eating something other than beef.

Recipe information

  • Yield

    serves 8

Ingredients

2 pounds ground pork
3 yellow onions, finely diced
1 cup salt
1/2 cup coarsely ground black pepper
1 cup Jack’s Old South Hickory Sauce or Basic Hickory Sauce (page 22)
8 onion or cheese rolls, split
Prepared brown mustard (optional)
Sliced dill pickles (optional)

Preparation

  1. Step 1

    Heat a smoker to 350˚F.

    Step 2

    In a large bowl, combine all the ingredients. Form the mixture into eight 4-ounce patties. Place the patties in a large aluminum pan, and set the pan in the smoker. Cook for about 7 minutes.

    Step 3

    Remove the pan from the smoker and flip the burgers. Return the pan to the smoker and cook for 8 more minutes.

    Step 4

    Serve the burgers on onion or cheese rolls, topped with brown mustard and dill pickles, if you like.

Cover of the cookbook Smokin' With Myron Mixon featuring the chef and a double rack of saucy glazed ribs.
Reprinted with permission from Smokin' with Myron Mixon by Myron Dixon with Kelly Alexander, © 2011 Ballantine Books, an imprint of Random House. Buy the full book from Amazon or Bookshop.
TagsBurgerGround PorkPorkMeatOnionRoot VegetableVegetableMainDinnerNut FreeSmokeCookbooks
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