Farmbar Pork Burgers with Bread-and-Butter Zucchini Pickles
© Con Poulos

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


  1. 1 pound ground pork
  2. 1 pound fresh chorizo, casings discarded and sausage broken up
  3. 1/2 cup fresh ricotta cheese
  4. 3 tablespoons capers—drained, rinsed and finely chopped
  5. Kosher salt
  6. Pepper
  7. 6 thin slices of sharp cheddar cheese
  8. Mayonnaise
  9. Ketchup
  10. 6 brioche burger buns, split and toasted
  11. Bread-and-Butter Zucchini Pickles and butter lettuce, for serving
  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.