Project Description

1 lb Ground Pork
1 lb Ground Chicken/Turkey
1 Cup Rolled Oats
1 Cup Flying Swine All-Purpose Rub
1/4 Cup Dry or Minced Onion
2 Eggs
1 Tbsp Worcestershire Sauce
1 Tbsp French’s or Brown Mustard
1 Tbsp Catsup

Combine Pork and Chicken in a bowl. Toss in the rolled oats, Flying Swine All-Purpose Rub & onion then mix by hand.

In a small bowl, add 2 thoroughly beaten egg & add the rest of your wet ingredients: Worcestershire sauce, mustard and catsup. Stir together with a fork then add to your meat combination.

Thoroughly combine your ingredients by hand then form into a large ball and divide with a dough cutter or knife into 8 equal parts.

Patty up the meat and place in refrigerator or freezer for 10 minutes.

Just before you place burgers on the grill, press your thumb in the center of each burger. This will reduce balling up of patties as the juices heat up. Do not ever – and I mean EVER – squish your patties while on the grill. This only leads to dry meat with no flavor and does nothing to help them cook faster.

Cook burgers one direction for 3-4 minutes then gently turn them ¼ of a turn to produce beautiful grill marks then flip them once at the 7 minute mark. At the 10 minute mark, turn them ¼ of a turn again and leave them alone until they reach an internal temp. of 165F.

Top them with home-grown tomatoes and lettuce and your choice of condiments. I personally like a sweet creamy coleslaw or some butter lettuce with mayo and tomato. You can also lightly toast your hamburger buns.

Serve hot and enjoy!