The Peach Pig Burger

Pork burgers are a big thing in our region, and rightly so. Pork makes burgers that are almost as good as beef. A good pork shoulder ground up has the perfect ratio of fat to meat and makes juicy filling patties. The flavor profile of pork goes well with fruit, so we decided to make a burger that reflected that great combination.

RECIPE: Peach Pig Burger
Makes 2 Servings

Kitchen Aid Mixer
Meat Grinder
Grill Pan
Cast Iron Pan
Cutting Boards

Pork Shoulder
Brown Sugar
Cayenne Pepper
Bacon Grease
Cheddar Cheese

Cut pork shoulder into chunks and put through a single grind.
2) Form ground pork into balls and place on a plate in the freezer while preparing the rest of the meal.
3) Melt bacon grease into the cast iron pan on medium heat.
4) Chop the peaches and add to the greased pan.
5) Add a small handful of brown sugar and some fresh grated nutmeg.
6) Once the brown sugar begins to caramelize around the peaches turn down to low heat. IMG_1883
7) In searing hot grill pan, drop the chilled pork balls and then flatten with the back of a spatula. Reason with a touch of pepper and salt.
8) Add a touch of cayenne pepper to the peaches and stir.
9) Toast buns if desired.
10) Once the burgers are almost fully cooked, layer on a bit of sliced cheddar cheese.
11) Serve patties on the bottom bun, and peaches on the top. Combine right as you go to eat them.

The peaches become so tender and juicy that there is no need for any sort of sauce. The brown sugar, nutmeg, and cayenne make this burger sweet and spicy. Not enough heat to knock your socks off, but enough to make you want more.

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