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Category: Burgers
Prep Time: Cook Time: Total Time:
1/2 cup dry Marsala
1 tbsp kosher salt
2 1/2 lbs ground pork
3 tbsp minced fresh sage
1 tsp freshly ground pepper
1/2 tsp pimenton (see Note)
Pure olive oil, for brushing
8 hamburger buns
In a small saucepan, combine the Marsala and salt and bring to a boil. Simmer over moderate heat until reduced by one-third, about 4 minutes. Let cool to room temperature.
In a large bowl, gently mix the pork with the Marsala, sage, pepper and pimenton until evenly seasoned. Shape the meat into 8 thick burgers.
Light the grill. Lightly brush the burgers on both sides with olive oil and grill over a moderately hot fire for about 6 minutes per side, or until nicely browned outside and barely pink inside. Serve hot, on the hamburger buns. SERVES: 8
NOTES Pimenton, a smoked Spanish paprika, is available at specialty markets.
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PORK BURGERS WITH SAGE
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Category: Burgers
Prep Time: Cook Time: Total Time:
1/2 cup dry Marsala
1 tbsp kosher salt
2 1/2 lbs ground pork
3 tbsp minced fresh sage
1 tsp freshly ground pepper
1/2 tsp pimenton (see Note)
Pure olive oil, for brushing
8 hamburger buns
In a small saucepan, combine the Marsala and salt and bring to a boil. Simmer over moderate heat until reduced by one-third, about 4 minutes. Let cool to room temperature.
In a large bowl, gently mix the pork with the Marsala, sage, pepper and pimenton until evenly seasoned. Shape the meat into 8 thick burgers.
Light the grill. Lightly brush the burgers on both sides with olive oil and grill over a moderately hot fire for about 6 minutes per side, or until nicely browned outside and barely pink inside. Serve hot, on the hamburger buns. SERVES: 8
NOTES Pimenton, a smoked Spanish paprika, is available at specialty markets.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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