Lucques Pork Burger

Notes: Suzanne Goin serves these burgers with an addictive chipotle aioli; for an easy version, blend one or two canned chipotle chiles into a cup of mayonnaise.

Yield: Makes 4 burgers

Ingredients

• 1 1/2  pounds  ground pork
• 4  ounces  firm chorizo or hot Italian sausage, casing removed and crumbled
• 2  slices (2 oz. total) bacon, finely chopped
• 1/4  cup  olive oil
• 1/4  cup  minced shallots
• 2  tablespoons  chopped parsley
• 2  teaspoons  fresh thyme leaves
• 1  teaspoon  ground cumin
• 4  hamburger buns, toasted

Preparation

1. In a large bowl, mix ground pork, chorizo, bacon, olive oil, shallots, parsley, thyme, and cumin. Form mixture into four equal patties about 3/4 inch thick.

2. Lay burgers on a barbecue grill over a bed of medium-hot coals or medium-high heat on a gas grill (you can hold your hand at grill level only 3 to 4 seconds); close lid on gas grill. Cook burgers, turning once, just until no longer pink in the middle (except for pieces of chorizo; cut to test), 13 to 15 minutes total; keep a spray bottle of water handy to douse any flames. Set burgers on buns.

Nutritional Information

Calories:

751 (64% from fat)

Protein:

42g

Fat:

53g (sat 16)

Carbohydrate:

24g

Fiber:

1g

Sodium:

742mg

Cholesterol:

138mg