Ah… Bork. An amazing meat: 50/50 ground beef and pork. It makes for the finest homemade hamburgers.
Bob’s Savoury Borkburgers
Version 3. Makes 8 burgers.
- 600mg lean ground beef
- 600mg of lean ground pork
- 6 tbsp bread crumbs
- 1 tsp salt
- 1 tsp pepper
- 1 tsp garlic powder
- 2 tsp onion powder
- 2 tsp paprika
- 2 dried cayenne peppers (about 2 tsp)
This recipe halves and doubles nicely too. It also isn’t bad as just a straight beef recipe, but I find that Bork just has this certain flavour.
It’s best to start with meat which has never been frozen. Because this meat is taking in air for the second time it’s best to cook or freeze the raw patties immediately. Sticking the patties in a freezer right away also has advantages, even if you intend to use them in an hour or two. It cools them back down quickly and stiffens them, making them easier to handle.
A lot of supermarkets in my area of the world tend to package ground meat in chunks of around 1 1/4 pounds, which works out to be around 600mg of meat. To make up the meat part of the recipe, simply take one package of pork and one package of beef. If it is close to that 600mg mark, it’s all good. You can use medium cuts, but since we intend to barbecue these, it’s mostly a waste. Lean seems to work well without being too greasy, though I find extra lean isn’t greasy enough and sometimes behaves oddly on the grill.
I grow a variety of peppers in my garden so I tend to build recipes around whole ones. Unless you are using store-bought powder, grind the cayenne peppers, seeds and all, into a coarse powder; this will yield about maybe two teaspoons worth of it. It generates a bit of heat but it’s not stupid hot by any means. Mix that, and all of the dried stuff together in a steel bowl then add the meat. Bread crumbs are not strictly necessary in any burger recipe, but I find they make the meat mix lighter and easier to mold.
Flake the meats apart with a spoon and mash it together with the other ingredients. Really go to work on it and ensure that the spices and the two meats are thoroughly mixed together. Pork is a lighter shade of red than beef and you’ll see this as you start to mix them. If you have trouble telling them apart then the mixing is complete.
Prepare 8 sheets of wax paper, each around 15cm square.
Turn the meat lump out on to a clean counter top and roll it into an evenly shaped log. Divide it in half, then divide the halves again. Divide each of these resulting halves once more into the eight portions we are seeking to make and roll each one into a tight ball. Smash the balls flat with your hands on the counter a few times, constantly packing them in at the sides to ensure an even, unbroken, circular patty of meat. I tend to flatten them out to around 10cm in diameter and about 1cm thick, but you can go wider, keeping in mind that it has to be thick enough to survive being pulled off the counter. Place the patties on a plate with the wax paper separating them.
Barbecue is the only way to cook a burger IMHO. Clean it and heat it up to around 200C then slide each burger on to the grill. This is fresh meat so it will stick unless you slide it along the grill a little first (alternatively, you could grease up your grill). Usual hamburger rules apply: cook it until it is around 75C (165F), flipping the patty once halfway to cook the other side. Though not necessary, you can flip them twice more and press on them a bit to get the excess fat out. You’ll know it is good when the juices coming out of the meat are nice and clear. The actual cooking process takes maybe ten minutes.
What to have with a Borkburger
Some people swear by fresh buns, but I prefer to toast mine slightly until they are ever so slightly golden. At the same time I melt some real Canadian cheddar on top of the meat — not a slice of processed cheese — slices of real, aged cheese cut from a block. You do this in the final few minutes of cooking. If you are really clever, you can also do bacon in a at the same time as you do these burgers. The time to preheat the barbecue and cook the burgers is also around the same amount of time required to cook the bacon. I don’t have a side burner on my rig, so cook the bacon in a small cake ban at the back of the grill.
French fries are a classic side, though there is no easy way that I know to deep fry them on a barbecue. Oven baked ones are good in a pinch, but never seem quite as fresh. Potato chips (crisps) are also pretty good and require no preparation or heating.
Hamburgers go with just about any beverage. Lager beer seems like a natural for this recipe, but equally good is a large Coke poured over ice.
Everyone’s is different, but my perfect cheeseburger, from the bottom bun up is:
- the Borkburger patty with cheddar cheese melted on top
- a slice of bacon
- a thin slice of fresh, sweet onion
- a slice or two of a kosher dill pickle cut down its length
- ketchup
- two slices of tomato
- a big leaf of iceberg lettuce
- a generous spread of mayo on the top bun
Brilliant.