OPEN KITCHEN with NATHAN SCOTT
Barbecue Pork Burgers
Slathered in a sweet barbecue sauce, these pork burgers make a delicious summertime entrée.
|Vegetable oil, for greasing|
|¼||cup, plus 2 tablespoons, light-brown sugar|
|1||tablespoon cider vinegar|
|1||tablespoon Dijon mustard|
|1||teaspoon dry oregano|
|½||teaspoon ground ginger|
|Kosher salt and freshly ground black pepper|
|1||pound ground pork|
|1||small red onion, peeled and finely chopped|
|4||cloves garlic, peeled and finely minced|
|4||small ciabatta rolls or hamburger buns|
|Assorted toppings, such as sweet pickles and sliced red onions|
- Preheat the grill to medium-high, and brush the grate with a little olive oil. In a mixing bowl, combine the ketchup, brown sugar, cider vinegar, mustard, oregano, and ginger. Season the mixture to taste with salt and Cayenne pepper. Set aside.
- In a separate mixing bowl, combine the ground pork with the chopped red onion and minced garlic. Pour in ¼ cup of the reserved barbecue sauce. (Cover and store the remaining barbecue sauce in the refrigerator until ready to serve.) Season with salt and black pepper. With your hands, gently mix the meat and seasonings together, being careful not to compress the meat. Form the mixture into four ½-inch-thick patties.
- Place the patties on the preheated grill. Cook, flipping once, until well browned and cooked through, 5 to 6 minutes per side. During the last minute of grilling, brush some of the reserved barbecue sauce on each burger. If desired, season the burgers with additional salt and black pepper. Then, sandwich the burgers between the ciabatta rolls. Serve the burgers with any remaining barbecue sauce and the assorted toppings.
Nathan Scott is the author of Nathan Scott’s Open Kitchen: Annual Recipes 2011
Copyright © 2013 by Nathan Scott. All rights reserved.
Category: Open Kitchen