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Saturday, March 3, 2012

Girding the Grill: Pork & Beef Cheeseburger

This cheeseburger extravaganza came about because… Well, just because. Who needs a reason to make a burger, anyway? It’s one of life’s greatest pleasures! But before I get into this burger’s meaty goodness, let’s do some reminiscing first. Bear with me, it’s not as long-winding as it sounds.
Grilling, for me, is one of the most relaxing ways of cooking. I know it’s weird to say relaxing but it always brings me back to the fun and chill out Sundays of my childhood (and awkward teen years). When we were growing up, our parents used to take me and my siblings to the beach almost every other Sunday and grilling was always part of the routine.

Since preparing and cooking food takes time (precious time better spent swimming), we usually just make a stop at the wet market to buy fresh meat and fish, spices, hanging rice (rice cooked inside woven young coconut leaves) and other small stuff before heading to the beach. When we get there, it’s straight to the water for us. After a few minutes we’ll then be called to eat and find the food already prepared. The raw meat and fish have been cooked and transformed into smoky-grilled sensations that were a little charred in some places.

It was a constant source of amazement for me how something that was just cooked over some burnt pieces of wood and coconut shells could smell so appetizing and taste so good! Beach grilling has become a tradition in my mind that even today when I organize a beach get-together, there’s always marinated pork or fish in the menu.

Grilling has become my “comfort mode” of cooking that even that simple activity puts me in an unstressed mood. So get ready to fire up the grill and let’s cook some burgers to start with!

This burger is layered with cheese, bacon, cherry tomatoes, lettuce and ranch dressing. For us, all the layers of this cheeseburger came together so well that it was simply dreamy! The toppings can be skipped according to your preference but the bacon added some crunch that your burger will sorely miss.

My version of this all-time favorite American food uses a combination of ground beef and pork. I don’t have any gastro-logical explanation why I didn’t use pure ground beef or pork. It just made sense for me and I’m always up for experimenting with food. And, of course with the ever-present taste of spiciness that comes in everything I cook up, this burger was HOT enough on its own that we ate it all without even adding hot sauce. Yum!


Pork & Beef Cheeseburger
  • 1 pound ground beef
  • 1 pound ground pork
  • 1 larged-sized onion, minced
  • 3 cloves of garlic, finely minced
  • 1 tablespoon butter
  • 1 cup bread crumbs
  • 1 egg, roughly beaten
  • ½ teaspoon sugar
  • 2 tablespoon soy sauce
  • 1 teaspoon Worcestershire sauce
  • Cayenne/red pepper, to taste
  • Ground black pepper, to taste
  • Salt, to taste
  • Hamburger Buns
  • Cheese, sliced
1. In a small skillet, place the butter and leave to melt. When it is hot enough, sauté the minced garlic until golden brown. Add in the onion and cook until they are transparent. Remove from heat and set aside.
2. Place the ground beef and pork in a large mixing bowl and pour in the cooked onion and garlic, including the remaining butter residue. Mix in the rest of the ingredients (except the cheese and buns, of course) and let sit for 10-15 minutes. This will marinade the meat mixture and allow the flavors of all the ingredients to blend together.
3. Shape into patty size of your choice that will fit into your buns. Grill to cook. (Cooking time varies according to patty rareness of your liking, but ¾-inch patties takes about 4-5 minutes for a medium rare burger. We cooked ours a little bit longer to make more well done.)
4. This is optional: Place the cheese slices on top of the grilled patty 1 minute before taking it out. This will make it melt a bit into the patty. Grill the burger buns before putting the patty in. These extra steps are definitely worth it!
5. Enjoy!



  1. Love the heat in this - and I agree with grilling; it's definitely a way to relax and unwind. The mix of ground pork and beef must give it extra juiciness.

    Idea: to try something really crazy (not the healthiest but totally delicious anyway) use 70 - 80% ground beef and 20 - 30% ground bacon :)

  2. Heya Food Jaunts! We'll try mixing bacon in the patty mix next time. Just thinking about it makes our mouth water. Thanks for coming over :)



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