Reviewed: May 26, 2008

The best pork burger I've ever had. I pan fried them inside instead of putting them on the grill, and they turned out to be excellent. Although I didn't have the sherry so I replaced it with teriyaki, and I also added a tbsp of brown sugar and 1 tsp of crushed red pepper. The pork I had was also from a wild farrel hog which usually taste gamie, but the flavors hid the wild taste. I will use this recipe for the rest of my life when it comes to making pork burgers... Mmmmmmmmm.

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Reviewer:

justin mitchell

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Reviewed: May 22, 2008

Excellent. A huge hit with the WHOLE house. The only things I did differently were to use spicy pork sausage, add a little sesame oil, and use thinly sliced celery on my bean sprout-hating boys' burgers. LOVE them, thanks!

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Reviewer:

SunnyByrd

Living In: Seattle, Washington, USA

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Reviewed: May 18, 2008

I really like these, but they definitely took longer than 7 min--on both sides. And I just fixed my grill today, so I know its not my grill. Of course, I am careful to cook pork all the way--raw pork isn't good. Anyway, I've forgotten how much I prefer sausage burgers to hamburgers, and I really like the combo of flavors in this--the spices in the pork and the toppings. Very delicious! I halved the recipe and got 7 burgers out of the deal. Now I'm told I make small burgers, but I still think that the recipe as written would make more than six. Thanks for the recipe!

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