The Double Pork and Beef Burger

Even though they are dead easy to make, burgers are not something I normally cook at home (I actually think burgers are usually better from restaurants...). I'd been craving a good burger for a while though, and I just started The Whole 30 again on January 1st, so I knew ordering one from a restaurant was out of the question. Luckily I've found an excellent butcher shop right near my place and I was able to use top quality, organic grain-fed meat to accomplish the squandering of my burger craving.

Everyone who knows anything about burgers knows that it's not really a burger without bacon. I honestly built this burger around the double smoked bacon I picked up from Nosso Tahlo on Bloor St. W. Instead of a bun, I used two fresh rings of red onion. I topped the burgers with carmelized onions, portobello mushrooms, and more bacon (hollaaaaaaa!). I won't waste anymore time talking about it, I will just dive in and explain how to make these bad boys:

The Double Pork and Beef Burger

Yields 4 burgers

Ingredients:

1/3 lb lean ground pork

1/3 lb lean ground beef

1/3 lb bacon, finely diced + 4 strips, also finely diced

1 shallot, minced 

1 medium onion, finely diced 

1/2 portobello mushroom, finely diced

2 cloves garlic, minced

Handful fresh parsley, finely diced 

Salt, pepper, cayenne (optional) 

1 large egg

Mustard (Dijon or yellow will do)

Olive oil 

Directions:

In a pan over medium high heat, cook bacon until fat is rendered and bacon is firm. Add 1/2 diced onion, 1/2 the portobello mushroom, reduce heat to medium low and sauté until caramelized (about 15 minutes). Set aside. 

In a large mixing bowl, add ground pork, ground beef, finely diced bacon, remaining diced onion, remaining portobello mushroom, garlic, parsley, seasonings, egg, and mustard (I eyeballed it, start with 1 or 2 teaspoons). 

Using your hands, mix well until all ingredients are incorporated and evenly distributed. 

Heat a heavy bottom skillet over medium high heat. Divide meat mixture into 4 sections. Form into patties and squish down to flatten (the flatter they are, the more evenly they will cook). Add a few teaspoons of olive oil to coat the bottom of the pan. Drop two patties at a time, so as not to crowd the pan, and cook 10-15 minutes, flipping once, until cooked all the way through. There should be no trace of pink and juices should run clear. 

Transfer to prepared serving dishes, garnish with your favorite fresh veggies and condiments, and enjoy the hell out of these burgers. 

Enjoy and Buon Appetito! 

*Tips*

Feel free to use one kind of ground meat for this burger. 

These do freeze well, but be sure to separate with wax or parchment paper.