Farmbar Pork Burgers with Bread-and-Butter Zucchini Pickles

The secret to these juicy and superflavorful pork burgers is blending chorizo, capers and fresh ricotta into the ground meat.

Slideshow: Burger Recipes
  • Total Time:
  • Servings: 6

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  • 1 pound ground pork
  • 1 pound fresh chorizo, casings discarded and sausage broken up
  • 1/2 cup fresh ricotta cheese
  • 3 tablespoons capers—drained, rinsed and finely chopped
  • Kosher salt
  • Pepper
  • 6 thin slices of sharp cheddar cheese
  • Mayonnaise
  • Ketchup
  • 6 brioche burger buns, split and toasted
  • Bread-and-Butter Zucchini Pickles and butter lettuce, for serving

How to make this recipe

  1. Light a grill or preheat a grill pan. In a large bowl, gently mix the ground pork with the chorizo, ricotta and capers. Form the meat into six 3/4-inch-thick patties and season lightly with salt and pepper.

  2. Grill the burgers over moderately high heat, turning once, until lightly charred and cooked through, about 10 minutes; top the burgers with the cheddar during the last minute of grilling and let melt. Transfer the burgers to a work surface and let rest for 5 minutes.

  3. Spread mayonnaise and ketchup on the buns and set the burgers on the bottom halves. Top with the pickles and lettuce and close the burgers; serve right away.

Make Ahead

The uncooked patties can be refrigerated for up to 8 hours.

Suggested Pairing

Bold, fruit-forward red Rhône varieties, like Grenache and Syrah, are superb with these burgers. Pour one from California.

Photo © Con Poulos Published August 2014

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