Greenfield Market Recipes
https://www.mygreenfieldmarket.com/Recipes/Detail/4469/
Paul Bunyan Burger
Yield: 8 servings
Ingredients
| 2 1/2 | pounds | lean ground pork | |
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| 2 | cloves | garlic, chopped | |
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| 1 | teaspoon | hot pepper sauce | |
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| 1 | teaspoon | coarsely ground black pepper | |
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| 1 | Tablespoon | olive oil | |
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| 1 | onion, sliced into 1/4- inch slices and separated | ||
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| 1 | loaf | (24 ounce) round sourdough or Italian bread, cut in half horizontally | |
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| 6 | leaves | romaine lettuce | |
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| 8 | stuffed olives | ||
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| 8 | toothpicks | ||
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Nutrition Facts
Yield: 8 servings
Approximate Nutrient Content per serving:
| Calories: | 525 | |
| Calories From Fat: | 225 | |
| Total Fat: | 25g | |
| Cholesterol: | 103mg | |
| Sodium: | 407mg | |
| Protein: | 35g |
per Three-Ounce Serving
Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.
Directions:
In a large bowl, mix together the pork, garlic, hot pepper sauce and black pepper. Shape pork mixture into a flat round pattie that measures about 11- inches in diameter - or one inch larger than your bread.
Carefully place giant pattie over hot grill (place burger on a flat baking sheet for transferring to the grill) and grill for about 10 minutes.
Turn the pattie over by sliding it onto the baking sheet. Grab a second baking sheet and sandwich the pattie between both baking sheets and turn over to invert. Slide the pattie onto the grill so the uncooked side is facing downward and continue to grill for 10 minutes longer.
In the meantime, heat oil in medium saute pan. Add onions and saute until tender, about 4 minutes.
Place the bottom half of the bread on a serving platter (cut side up). Spread lettuce to cover the bread. Top with the cooked burger. Spread sauteed onions over burger and top with with the remaining bread.
Spear each olive with a toothpick. Evenly insert toothpicks into the sandwich from the the top of the bread through to the bottom (in a circular formation) so the pierced olive is resting on the top of the bread and the toothpicks are positioned to hold each wedge together when sliced.
Slice into 8 wedges (in between toothpicks) and serve.
Recipe adapted from the National Pork Board. For more information about pork visit PorkBeInspired.com
Please note that some ingredients and brands may not be available in every store.
Greenfield Market Recipes
https://www.mygreenfieldmarket.com/Recipes/Detail/4469/
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