Best Burgers Yet

Best Burgers Yet

Dave

"I've been working hard on the best burgers for a long time. I've found this relatively simple recipe to be delicious and rich in flavor, with the lard being the secret ingredient. You could substitute another fat, but for best results lard is the answer! Get creative with toppings!"
Saved
Save
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

30 m servings 256 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 256 kcal
  • 13%
  • Fat:
  • 18.6 g
  • 29%
  • Carbs:
  • 1.2g
  • < 1%
  • Protein:
  • 19.6 g
  • 39%
  • Cholesterol:
  • 73 mg
  • 24%
  • Sodium:
  • 82 mg
  • 3%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Mix ground beef and ground pork together in a bowl using 2 spoons.
  2. Heat lard in a a skillet over medium heat; cook and stir shallots and garlic until fragrant and tender, 3 to 5 minutes. Add shallot mixture to meat mixture; season with salt and black pepper. Form mixture into patties, taking care to handle mixture as little as possible.
  3. Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  4. Grill hamburgers on the preheated grill until desired doneness is reached, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

Footnotes

  • Cook's Note:
  • It's best to use two spoons rather than do this by hand when mixing ground beef and pork together, as the heat from your hands will melt the fat in the meat and dry out your burgers.

Reviews

Read all reviews 2
Most helpful
Most positive
Least positive
Newest

Really good! Moist & delicious. Followed recipe exactly.

Very tasty. The beef and pork combo is really good. Thanks!

Other stories that may interest you