Pork Burgers with Sage

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


Slideshow: Healthy Grilling Recipes


  • Servings: 8

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  • 1/2 cup dry Marsala
  • 1 tablespoon kosher salt
  • 2 1/2 pounds ground pork
  • 3 tablespoons minced fresh sage
  • 1 teaspoon freshly ground pepper
  • 1/2 teaspoon pimentón (see Note)
  • Pure olive oil, for brushing
  • 8 hamburger buns

How to make this recipe

  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 <em>piment&#243;n</em> 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.


Pimentón, a smoked Spanish paprika, is available at specialty markets.

Contributed By Photo © Anna Williams Published July 2000

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