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The combination of ground beef and pork is the secret behind these juicy burgers. The never-fail burgers are ideal for summer grilling, so I depend on them time and again. Everyone loves them. Plus, you can easily double or triple the recipe for large get-togethers.—Sharon Adamczyk, Wind Lake, Wisconsin
This recipe is:
Quick
With Johnsonville Italian Sausage.
Nutritional Facts 1 serving (1 each) equals 412 calories, 20 g fat (7 g saturated fat), 105 mg cholesterol, 992 mg sodium, 28 g carbohydrate, 2 g fiber, 28 g protein.
Originally published as Beef 'n' Pork Burgers in Quick Cooking July/August 2002, p14
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
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Reviewed on May. 22, 2012 by NallelyBalentine
awesome and yummyand quick to make
awesome and yummy
and quick to make
Reviewed on Dec. 31, 2011 by KailuaMama
These burgers were amazing. I only have a few tweaks to the steps in the recipe. The bacon/onion/garlic mixture didn't seem to need draining b/c the bacon grease cooked up the onions/garlic without a lot of leftover fat. The steps were a little confusing b/c we didn't know whether the bread crumbs mixture was supposed to join the bacon mixture or the meat mixture and the small bowl for mixing never would have worked, so here are the steps we did:-In a skillet cook bacon until sizzling, add onion and cook til translucent, after about 3 minutes add the garlic. Cook until bacon is slightly crisp. Leave in the skillet and remove from heat.-Place the pork and beef in a large mixing bowl and add the spices. We added a cup of chopped fresh cilantro.-Mix the water and the egg in a small bowl and add to the meat-mix well.-Add the bread crumbs to the bacon mixture, mix well.-In small increments, add the bacon/bread crumbs to the meat mixture. Mix well.-We used a burger press to make perfect burgers. And I mean PERFECT! These were the best burgers we've ever had!
These burgers were amazing. I only have a few tweaks to the steps in the recipe. The bacon/onion/garlic mixture didn't seem to need draining b/c the bacon grease cooked up the onions/garlic without a lot of leftover fat. The steps were a little confusing b/c we didn't know whether the bread crumbs mixture was supposed to join the bacon mixture or the meat mixture and the small bowl for mixing never would have worked, so here are the steps we did:
-In a skillet cook bacon until sizzling, add onion and cook til translucent, after about 3 minutes add the garlic. Cook until bacon is slightly crisp. Leave in the skillet and remove from heat.
-Place the pork and beef in a large mixing bowl and add the spices. We added a cup of chopped fresh cilantro.
-Mix the water and the egg in a small bowl and add to the meat-mix well.
-Add the bread crumbs to the bacon mixture, mix well.
-In small increments, add the bacon/bread crumbs to the meat mixture. Mix well.
-We used a burger press to make perfect burgers. And I mean PERFECT! These were the best burgers we've ever had!
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