Mini Pork Burgers    1 thumbs up

 

Ingredients

Burgers:

1 lb. ground pork

1 t. minced garlic

1/4 t. toasted ground fennel seed

1/4 cup chopped parsley leaf

1 T chopped sage

salt and pepper to taste

zucchini pickles (recipe follows)

your favorite mini burger buns

Tillamook 3-year Vintage White Extra Sharp Cheddar

 

Pickles:

1.5 C zucchini sliced ¼”

1 qt water

1/4C kosher salt

3/4C cider vinegar

3/4C brown sugar

1T mustard seed

2 bay leaves

4 cloves garlic

¼ cinnamon stick

1/4t ground turmeric

 

 

Instructions

Burgers:

Mix together all ingredients except for salt and pepper and let stand for 1 hour in refrigerator.  Form into eight 2 oz patties.  Season to taste with salt and fresh milled black pepper.  Cook on outdoor grill or in a medium hot sauté pan until there's an internal temperature of 155 degrees F.  Let rest for 5 minutes.  Garnish with melted Tillamook Vintage Cheddar, zucchini pickles on your favorite burger buns.

 

Pickles:

Dissolve salt in water.  Place sliced zucchini in solution and let sit for 24hrs in refrigerator.  Next day combine the rest of ingredients and bring to a boil.  Strain and rinse zucchini slices.  Pour pickling solution over zucchini and let rest till room temperature then refrigerate.  Best flavor after 1 week.