[mwncigirl]

Hi   We're going to make our own pork burgers as we have loads of pork to experiment with. Anyone have any good recipes?

[shygirl]

i was thinking the other day, why are burgers called Ham"burgers"? were they originally cured pork?

pork, cheese and mustard go well together.

[HappyHippy]

Honey & mustard is good too 
Caramelised onion 
Apple is a favourite in this house - just add freshly grated apple that's had a squeeze of lemon juice on it.
Pork & stilton  (wrap the sausagemeat around a thin slice, so you get a melting middle  )
Spicy cajun (just using a pre-made seasoning) 
Sweet Chilli  (Use a pre-made sweet chilli sauce and put in some blanced thinly sliced spring onions)

The possibilities are endless 
I make mine with the same base as sausages - 70% pork, 20% fat, 10% rusk/breadrumbs and an egg to bind it together (or 2, if it's a big batch)

HTH & good luck
Karen

[mwncigirl]

Thanks guys, great ideas. just waiting for our borrowed mincer to arrive.......

[HappyHippy]

Top tip when mincing...... cut your meat into small cubes (1-2 inch in size) and stuck them in the freezer for 10-15 minutes before mincing. Once you've minced it stick it back into the freezer again to chill right back down before mixing and forming the burgers - keeping the meat super cool helps keep the texture nice, it'll heat up going through the mincer, hence chilling it again after 

[shygirl]

Top tip when mincing...... cut your meat into small cubes (1-2 inch in size) and stuck them in the freezer for 10-15 minutes before mincing. Once you've minced it stick it back into the freezer again to chill right back down before mixing and forming the burgers - keeping the meat super cool helps keep the texture nice, it'll heat up going through the mincer, hence chilling it again after 

do you trim it completely? we have a good mincer but one sniff of sinew and it jams up, so we have to trim everything except soft fat. i dont know if this is right? i always presumed burgers were made from cr*ppy bits.

[HappyHippy]

Yes, I trim the sinew off (wouldn't want to be eating it anyway  ) I suppose butchers mincers (big, powerful, commercial machines) would probably cope with it.
HTH