Try this new take on burgers that uses ground pork instead of ground beef. You can wow your weekend guests with this new recipe from Savory Spice Shop. If you are looking for a vegetarian option,see the recipe for the Smoky Quinoa burgers.
For garlic mayo:
1/3 cup mayonnaise
1 tsp. lemon juice
1 Tbsp. Onion & Garlic Tableside Sprinkle
salt & pepper to taste
1 lb. ground pork*
1 small carrot, shredded
1/4 yellow onion, finely chopped
1/4 cup chopped parsley
2 1/2 Tbsp. Red Rocks Hickory Smoke Seasoning
4 burger buns
Apple-Carrot Quick Pickle recipe for topping*
*Ask your butcher for fresh ground pork shoulder for a hearty sausage-like burger. See our recipe for Apple-Carrot Quick Pickle for the must-have topping for this smoky burger.
This recipe is featured in Spice Club, Savory’s spice of the month club. Here are substitution suggestions for adapting the recipe to different palates:
Vegetarian/Vegan: See the recipe for Smoky Quinoa Burgers featuring quinoa and garbanzo beans instead of pork.
Gluten-Free: Use gluten-free burger buns or serve the burgers over a bed of greens.
For garlic mayo: Combine all ingredients and refrigerate for at least 30 min. before using as a burger spread.
For burgers: Mix pork, carrots, onions, parsley, and Red Rocks together until well combined. Cover and refrigerate for at least 30 min. or up to overnight. Preheat a well-oiled grill to medium-high (or heat a lightly oiled skillet on stovetop over medium-high heat). Form meat mixture into 4 patties. Grill patties (or sear in skillet) for 4 to 5 min. per side, or until slightly charred and cooked to an internal temperature of 160 degrees. Remove burgers from heat, cover with foil, and let rest for 5 min. Meanwhile, toast buns on grill for 2 to 3 min. (or in a 400-degree oven for 5 to 6 min.) until lightly browned. Spread buns with garlic mayo, add burgers, and top with a generous helping of Apple-Carrot Quick Pickle.
If you want to skip the bun, serve the burgers over a bed of greens. Spread the garlic mayo over the burger then top with the Apple-Carrot Quick Pickle. You can also thin the mayo with milk or buttermilk to make a creamy dressing out of it.