Why Aren't Pork Burgers A Thing?

Burger Buns

-Mix warm water, eggs, sugar, and yeast in a stand mixer. Let it sit for a few minutes until slightly foamy.

-Add all-purpose flour, dough conditioner, salt, and milk powder. Mix until a shaggy dough forms.

-Incorporate softened pork fat (or butter) and knead for 6-10 minutes until the dough is smooth and elastic.

-Transfer to a greased bowl, cover, and let rise for 1-1.5 hours until doubled in size.

-Punch down the dough and divide into 90g portions. Shape into smooth, tight balls.

-Arrange on a baking sheet, cover, and let rise for another 30 minutes.

-Brush the tops with egg wash and bake at 375°F for about 25 minutes, until golden brown.

-Let the buns cool on a wire rack before slicing.

Pork Burgers

-Take your pork and Pat dryyyy. Cube the meat and place it in the freezer to chill for a bit.

-Grind the chilled meat once through a meat grinder.

-Weigh out ¼ lb portions and form into patties using a burger press.

-Slice onions, tomatoes, and lettuce. Prepare the Dijon burger sauce by mixing all ingredients together.

-Heat a Chud Press (or griddle) and add butter. Toast the buns until golden.

-Grease the cooking surface and place the pork patty down. Smash it with the press.

-Season with steak rub, flip, and cook until browned.

-Place two slices of American cheese on top and let it melt.

-Spread Dijon burger sauce on both the top and bottom buns.

-Layer sliced onions on the bottom bun, followed by the pork patty.

-Add tomato slices, lettuce, and top with the other bun.

-Enjoy!