Smoky Pork Burgers with Garlic Mayo Recipe
Active Prep: 10 min
Cook: 10 min
For garlic mayo:
- 1/3 cup mayonnaise
- 1 Tbsp. Onion & Garlic Tableside Sprinkle
- 1 tsp. lemon juice
- Salt & pepper to taste
- 1 lb. ground pork*
- 1 small carrot, shredded
- 1/4 yellow onion, finely chopped
- 1/4 cup chopped parsley
- 2 1/2 Tbsp. Red Rocks Hickory Smoke Seasoning
- 4 burger buns
- 0 cup Apple-Carrot Quick Pickle, for topping**
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*Ask your butcher for fresh ground pork shoulder for a hearty, sausage-like burger.
**See our recipe for Apple-Carrot Quick Pickle for the must-have topping for this smoky burger.
This recipe is featured in Spice Club, Savory’s spice of the month club. Here are substitution suggestions for adapting the recipe to different diets:
- Vegetarian/Vegan: See our recipe for Smoky Quinoa Burgers featuring quinoa and garbanzo beans instead of pork.
- Gluten-Free: Use gluten-free burger buns or serve the burgers over a bed of greens.
For garlic mayo: Combine all ingredients and refrigerate for at least 30 min. before using as a burger spread.
For burgers: Mix pork, carrots, onion, parsley, and Red Rocks Hickory Smoke Seasoning together until well combined. Cover and refrigerate for at least 30 min. or up to overnight. Preheat a well-oiled grill to medium-high (or heat a lightly oiled skillet on the stovetop over medium-high heat). Form meat mixture into 4 patties. Grill patties (or sear in skillet) for 4 to 5 min. per side, or until slightly charred and cooked to an internal temperature of 160 degrees. Remove burgers from heat, cover with foil, and let rest for 5 min. Meanwhile, toast buns on grill for 2 to 3 min. (or in a 400-degree oven for 5 to 6 min.) until lightly browned. Spread buns with garlic mayo, add burgers, and top with a generous helping of Apple-Carrot Quick Pickle.
If you want to skip the bun, serve the burgers over a bed of greens. Spread the garlic mayo over the burger then top with the Apple-Carrot Quick Pickle. You can also thin the mayo with milk or buttermilk to make a creamy dressing out of it.
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