My F&W
quick save (...)
Pork Burgers with Sage
© Anna Williams

Pork Burgers with Sage


Use ground pork butt for juicier, more flavorful burgers, ground pork loin for leaner ones.

  1. 1/2 cup dry Marsala
  2. 1 tablespoon kosher salt
  3. 2 1/2 pounds ground pork
  4. 3 tablespoons minced fresh sage
  5. 1 teaspoon freshly ground pepper
  6. 1/2 teaspoon pimentón (see Note)
  7. Pure olive oil, for brushing
  8. 8 hamburger buns
  1. In a small saucepan, combine the Marsala and salt and bring to a boil. Simmer over moderate heat until reduced by one-third, about 4 minutes. Let cool to room temperature.
  2. In a large bowl, gently mix the pork with the Marsala, sage, pepper and pimentón until evenly seasoned. Shape the meat into 8 thick burgers.
  3. Light the grill. Lightly brush the burgers on both sides with olive oil and grill over a moderately hot fire for about 6 minutes per side, or until nicely browned outside and barely pink inside. Serve hot, on the hamburger buns.
Notes Pimentón, a smoked Spanish paprika, is available at specialty markets.


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    You might also like
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.