Begin by adding about 2 tsp of dry rub to the 1 lb of ground pork and lightly mix the meat and carefully form a burger patty. Use caution to not overmix the ground pork and spice mixture. Be sure, however, to get the dry rub evenly dispersed throughout the burger patty.
After the patties are formed prepare a medium/medium high heat. Grill the pork burgers until they are cooked. Ground pork is safe to eat when a thermometer reads 145 degrees internal temperature.
Top the burger with BBQ sauce and enjoy! I really enjoyed making these "Rib burgers" because I've never tasted anything like it. It truly tasted like ribs on a burger bun, especially with the BBQ dry rub flavor running throughout and the BBQ sauce on top!
When I make my favorite homemade barbecue sauce I always make the full batch so I'll have some leftovers. I keep it in this handy squirt bottle. It works quite well!!
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By John Thomas
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