Peter Kaminsky’s most recent book The Essential New York Times Guide to Grilling was released in April, and his next one, his second collaboration with Argentine chef Francis Mallman, titled Mallman On Fire will be out this fall.
Ground Pork makes a delicious burger with a fuller flavor than beef. Smoky pimenton adds an extra layer of seasoning and grill flavo but if If you can’t find smoky pimenton, regular paprika will work. Get the best ground pork you can find. Berkshire Gold or Niman Ranch Pork are two labels I look for. These days many local farmers sell their pork at farmer’s markets or to butcher shops. It’s worth the extra money. This will make 16 sliders or 8 burgers. Serve with Bacon Jam.
- 2 pounds ground pork
- Coarse (kosher) salt and freshly ground black pepper
- 1 or more tablespoons pimenton (smoky paprika)
- Extra virgin olive oil
- 2 onions, chopped
- 16 small slider buns or 8 standard burger buns
Season the pork with salt, pepper, and pimenton, mixing well by hand to combine.
Form into two-inch patties for sliders, four inch patties for full size burgers and brush both sides with olive oil.
Scatter onions on a sheet pan or cutting board, press sliders onto onions, turn and repeat on other side.
Place a skillet or griddle on the barbecue grate over medium high heat. It is hot enough when a drop of water bounces and sizzle.
Place the burgers on the skillet or griddle. Press down on each burger with a spatula. Turn after 3 minutes (4 for the larger burger) and cook for another 3-4 minutes until medium to medium rare.
Remove from grill, top with a dollop of Bacon Jam and serve on buns.