beef is so fucking expensive, share pork burger secrets and hidden knowledge
>>21956554i imagine you would simply form the patty out of pork instead of beef.
>>21956559
>>21956554Paprika, garlic powder, onion powder, salt, pepper. Half pound patties. Smoke with hickory at 250-275 until internal temp reaches 145. No need to sear or anything. Everyone I've ever made these for absolutely loves them.
>>21956554>pork burgerthese are not possible since a burger patty is made of ground beef.
>>21956559i have done this. it werks. if it's a smash borgar, it comes even closer in terms of taste
>>21956554I shop early Friday mornings and they sometimes have beef marked down to clear things out before the weekend. Otherwise just mix ground beef and breakfast sausage.Somewhat related…how come tube sausage is fine but tube ground beef is awful?
>>21956554So fucking good, man.
>>21956554Season it with sausage spices like mace, allspice, ginger, cardamom and coriander.
>>21956595>ground pork to 145That doesn't seem safe, especially if it's preground.
The main protein I eat is pork and I love it more than beef, but I don't really like pork burgers, it just doesn't work. Even 50/50 is not the same.
>>21956595>145that's a typo, I'm sure you meant 160 degrees
>>21957090It's definitely safe. You're just a pussy.
>>21957096>look mom I'm being a contrarian lil bitch on the chanyou need to be 18+ to post here
>>21957096enjoy your trichinosis, tapeworms, salmonella and e.coli
>>21957095>>21957090Pasteurization is time and temp dependent. Holding meat at 145 for 3 minutes is fine. They say 165 because it is instant pasteurization and therefore entirely retard proof.
>>21957118That chart is for chops and steak, not for ground meat.
>>21957118listen here, you serve me a pork burger that's pink and I'm gonna shove it sideways up your bunghole you fucking hear me?
>>21956554PORK CHOP SANDWICHES!
>>21957131Pasteurization is a time and temp thing. >>21957142>thinks 145 is pinkAre you a retard or a bot?
>>21956938Clearly a typo, anon. Obviously what OP meant was sausage sandwich.
>>21956554My local REWE grocery store used to sell fresh Iberico pork patties but they stopped about three years ago. I'm guessing they cost them more than their beef patties so the margins must have been lower.I honestly liked those Iberico pork burgers better than regular burgers. It's a completely different, unique flavor
>>21956554>beef is so fucking expensivemy freezers are full of beef
>>21956554I make my burgers from 50:50 pork and beef.rabbit burgers are nice too. really juicy
>>21956559I tried that. It didn't work.
>>21957155and you're cute posting these charts thinking i'm gonna read them. I cook my ground meat until it stops oozing pink juices and that happens at around 70 celsius.
>>21957473>I intentionally cook burgers burgers until they are dry ass.Gross, but your fear of undercooked meat is really quite a lot cuter, so that makes up for it. :3
>>21957476they're not dry cause I put sauces and stuff on the borgs.
>>21957495>The heat of the fear dries the burgie meats.
>>21956554demand will only drive up productionbeef took a shit all through the 2010s because of all the vegan veggie goyslop craze, now it cant rise to meet demand before a decade or so and will be overpricedyou have nobody to blame but your fellow consumer
>>21957051You frozen product, air "fryer" people need to fucking learn to cook. How sad.
