| Level: | Easy |
| Total: | 32 min |
| Prep: | 20 min |
| Cook: | 12 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 32 min |
| Prep: | 20 min |
| Cook: | 12 min |
| Yield: | 4 servings |
Ingredients
- 1 tablespoon whole black peppercorns
- 2 pounds ground pork
- 3 cloves garlic, grated or minced
- 1 teaspoon ground thyme
- Salt
- 2 tablespoons extra-virgin olive oil
- Thick cut white bread, lightly toasted or brioche rolls the size of burger buns split and lightly toasted
- 8 leaves red or green leaf lettuce
- 8 baby gherkin pickles, thinly sliced lengthwise
- 2 large shallots, thinly sliced into rings
- 1/4 cup whole berry cranberry sauce
- 1/4 cup grainy mustard
Instructions
- Place peppercorns in plastic food storage bag to contain and crack them with mallet or small pan to a very coarse grind. Combine peppercorns with pork, garlic, thyme and some salt. Make 4 thick patties, thinner at the center for even cooking.
- Heat the extra-virgin olive oil over medium-high heat. Cook 6 minutes on each side. Set burgers on bread slices or bun bottoms. Top with lettuce, sliced gherkins and sliced shallots. Combine the cranberry sauce with the mustard and slather on bun tops. Place the tops on the burgers and serve.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 735 |
| Total Fat | 56 g |
| Saturated Fat | 19 g |
| Carbohydrates | 18 g |
| Dietary Fiber | 3 g |
| Sugar | 11 g |
| Protein | 41 g |
| Cholesterol | 163 mg |
| Sodium | 907 mg |
| Serving Size | 1 of 4 servings |
| Calories | 735 |
| Total Fat | 56 g |
| Saturated Fat | 19 g |
| Carbohydrates | 18 g |
| Dietary Fiber | 3 g |
| Sugar | 11 g |
| Protein | 41 g |
| Cholesterol | 163 mg |
| Sodium | 907 mg |
Reviews
Home run Rachael! An awesome, tender and flavorful burger!
These were great! I subbed dried rosemary for the thyme. I didn’t have gherkins or shallots, so I used hamburger dills and carmelized onions. The cranberry sauce and mustard is a must. This is a keeper.
excellent
Everyone in may family, even the 8 year old, absolutely loved this dish! The flavors were suprisingly wonderful.
I have made this several times and each time refining it to my taste. Unbelievably tender and awesome flavour burger and condiment, use fresh minced rosemary though in the batch with al the other ingredients. Thanks !!!!
I love this recipe. I’m 13 and i made dinner for my dad on fathers day and i used this. I tasted like it was from a restaraunt. It is good for people who like spicy, but you can also put less pepper corns in it. Again a MUST MAKE!!!
I was very pleased with this burger. I’ve never had pate before, so I don’t know how well it corresponds to pate, like RR said. But I do know it was delicious and VERY easy to make. The flavors all went well together and there was a little bite from the peppercorns that was great. Besides, it’s fun to whack the peppercorns on the counter. 😉 I was on the fence on this one when I saw it but I am SO glad I made it. I definitely recommend trying this one out.