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

Pork Burgers with Sage

  • SERVINGS: 8
  • STAFF-FAVORITE

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.
YOU MIGHT ALSO LIKE

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    You might also like
    advertisement
    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.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.