Last month Drew brought you a delectable grilled pork chop recipe, and in April it was the Mushroom Extravaganza. This month he brings pork and mushrooms together to create another unique treat that will make your grill the envy of the neighborhood. Perhaps he should call this recipe… “Porkobello” Burgers?
If that bad pun didn’t ruin your appetite, then dig right in!
Ingredients
- 1 pound ground pork
- 1 tablespoon minced garlic
- 1 teaspon minced fresh rosemary, fennel seed, or parsley
- Salt and ground black pepper
- 4 large Portobello mushroom caps, stems removed
- Olive oil
- 4 burger buns
- Any burger fixings you like
Directions
- Prepare a grill; the heat should be medium-high and the rack about 4 inches from the heat.
- Combine the ground pork, garlic, rosemary, and a sprinkle of salt and pepper. Use a spoon to lightly scrape away the gills of the mushrooms and hollow them slightly.
- Drizzle the mushrooms (inside and out) with olive oil and sprinkle with salt and pepper. Press ¼ of the mixture into each of the hollow sides of the mushrooms; you want the meat to spread all the way across the width of the mushrooms. They should look like burgers.
- Grill the burgers, meat side down, until the pork is well browned (4-6 minutes). Flip and cook until the top sides of the mushrooms are browned and the mushrooms are tender, (another 6-8 minutes). If you like, use an instant-read thermometer to check the interior temperature of the pork, which should be a minimum of 145 degrees.
- Serve the burgers on buns (toasted, if you like) with any fixings you like.
Time: 30 minutes
Yield: 4 servings
