Makes 4 burgers
- 1 pound lean ground pork
- 1 tsp dried oregano
- 3/4 tsp kosher or sea salt
- 1/2 tsp garlic powder
- 1/4 tsp freshly ground black pepper
Toppings:
- 2 tbsp unsalted butter
- 3 garlic cloves, minced
- 4 French sandwich rolls, each about 4 1/2 inches long, split
- 2 tbsp Dijon mustard
- 8 slices Swiss cheese, each about 1 oz
- 8 slices Black Forest deli ham
- 16 dill pickle chips
- 8 tbsp Bacon Jam
To Make:
1. Prepare the grill for direct cooking over medium heat (350°F to 450°F) and preheat a grill-proof griddle.
2. Mix the patty ingredients, and then gently form 4 oblong patties, each about 3/4 inch thick. With your thumb or the back of a spoon, make a shallow indentation about 1 inch wide and 2 inches long in the center of the patties to prevent them from forming a dome as they cook. Refrigerate the patties until ready to grill.
3. In a skillet over medium heat, melt the butter. Add the garlic and cook until lightly browned, 3-4 minutes, stirring occasionally. Remove from the heat.
4. Grill the patties over direct medium heat, with the lid closed until cooked to medium doneness (160°F), 8 to 10 minutes, turning once.
5. Spread the cut sides of the rolls with the mustard. Top the bottom half of each of each roll with a slice of cheese, two ham slices, a patty, 2 tbsp Bacon Jam, 4 pickle chips and one more slice of cheese, and the top half of the roll.
6. Brush the burgers on both sides with the garlic butter, and put a sheet pan on top of the burgers. Weigh the sheet pan with 2 bricks wrapped in foil.
7. Grill over direct medium heat, with the lid closed, until the rolls are toasted and the cheese is melted, 2-4 minutes, turning once. Serve immediately.
Serving Suggestion:
Tropical Fruit salad with Honey and Lime
