Hello, dear reader, I know it has been a long time. Chris and I have been in Taiwan for the past 11 days, and we were too busy stuffing our faces full of delicious Taiwanese street food to post. Those pictures will be coming up soon, but in the meantime, here’s a quick and easy meal that’s perfect for summer.
This yummy pork burger from Elise Bauer’s SimplyRecipes.com is like a large Swedish meatball, flattened into a patty. It’s a delicious alternative to beef burgers this summer, especially if you’re cutting down on eating red meat. It’s hard to compare it to a beef burger – let’s just say it stands on its own, and it’s mouthwatering in its own way.
Pork burgers are a lifesaver for us here in Xiamen, China, as beef is not only difficult to find, but very expensive as well (we live on an island). So it’s great to be able to buy a pound of ground pork, mix it with an onion and a couple other easy ingredients, and voila! A quick and easy escape into Western cuisine. Top the burger with some mustard, arugula and basil, and you’ve got an aromatic feast at your fingertips.
Danish Pork Burgers
1 pound ground pork
1 medium onion, diced
16 saltine crackers, crushed
1/3 cup whole milk
salt and pepper
In a large bowl, place the crushed saltines, milk, and eggs. Stir to mix, and let sit for a few seconds so the crackers absorb the milk. Add the pork, onion, and salt and pepper to taste. Stir to mix, using your hands to really mash it all together.
Divide the pork into 8 portions and pat them into roughly shaped patties. Heat a little oil in a skillet over medium heat. Fry a few patties at a time, turning once, until browned on both sides and cooked through, about 8 minutes total.
Serve in burger buns with your choice of condiments and veggies – we added aromatic greens like arugula and basil for a bright punch of flavor.
Any leftover uncooked patties can be stored in the freezer, sandwiched between layers of parchment paper.
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