Author Notes
This burger was inspired by a cooking show where the cook/chef made a chicken fried beef burger which I thought was innovative. These days I can't always get the meat I want but I had a couple of packs of ground pork and the desire to make a "different" burger. This is the result..... —inpatskitchen
Ingredients
- For the Lemon Dill Aioli
-
1 cup
good quality mayonnaise
-
2
large cloves garlic, grated on a microplane
-
The zest and juice of one soft lemon
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1 tablespoon
dried dill weed
- For the burgers
-
1 1/2
pounds of ground pork
-
1
medium onion, grated on the large holes of a box grater
-
2 teaspoons
dried dill weed
-
2 teaspoons
salt
-
1 teaspoon
black pepper
-
1/2 cup plain panko crumbs plus 1 1 /2 cups plain panko crumbs
-
Vegetable oil for browning
-
Shredded lettuce
-
The previously made aioli
-
6
burger buns of your choice (we like brioche)
Directions
- For the Lemon Dill Aioli
-
Combine all ingredients and refrigerate while making the burgers.
- For the burgers
-
Combine the ground pork, grated onion, dill, 1/2 cup panko, salt and pepper in a medium mixing bowl. Cover and refrigerate for about an hour.
-
Divide the meat into 6 patties. Place the 1 1/2 cups of panko in a shallow dish and press the crumbs into the patties.
-
Heat enough vegetable oil in a large skillet to cover the bottom for about a half inch. Brown the patties on both sides ( I did this in 2 batches) and transfer to a lightly oiled baking sheet.
-
Pre-heat your oven to 350F and bake the patties for 10 to 15 minutes. Spread your bun or burger with some of the aioli, add the patty and top with shredded lettuce.
I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I learned...to this day I try not to procrastinate when it comes to entertaining.
My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!
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