Grilling time: 6 to 8 minutes Grilling method: direct heat
Grill temp.: High (450° F)
Servings: 1 Preparation time: 15 minutes
1/2 lb ground pork
1/4 cup of Miracle Whip or mayo
1 tsp fresh sage, chopped
1 Kaiser roll
salt and pepper for seasoning to taste
Sprinkle the sage, salt, and pepper onto the ground pork.
Gently work the sage and seasonings into the pork, massaging just enough to evenly distribute them.
Gently form the pork into a 1/2" thick patty. Remember to work the meat as little as possible - just enough for the patty to hold its shape. One of the surest ways to end up with a burger that's as dry and tough as shoe leather is to over work and tightly pack the meat.
Grill for four minutes then flip it over.
Grill for 3 more minutes then place provolone cheese it.
Grill for 1 more minute to allow cheese to melt.
At this point the internal temperature of the pork burger should be in the ideal target zone of between 150 and 160 deg. F. If not give in another minute and check it again. Remove it once it reaches 150 deg. F - the center of the burger should be cooked to perfection.
Allow to the burger to rest for 4 minutes.
While the burger is resting, slice the kaiser roll and place on grill - cut sides down. Toast for about 40-60 seconds with the lid open (or 10-20 with the lid closed). Be careful, bread can go from lightly toasted to severly burnt very quickly on a grill.
Remove roll from grill and dress the bun with the Miracle Whip (or condiment of your choice).
Add the burger and enjoy!
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