1 pound ground 85% grass fed beef
1 pound ground organic pork
1-2 Tablespoons Sriracha Hot Chili Sauce
1-2 Tablespoons Lea & Perrins Thick Worcestershire Sauce
Grill Mates Montreal Steak Seasoning (we use the lower salt version) or Savory Spice Shop Hudson Bay Beef Spice
Grill Mates Fiery 5 Pepper Seasoning or Savory Spice Shop Peruvian Chile Lime
Using your hands mix the pork, beef, Worchestershire, and Sriracha in a large bowl. You want the pork and beef to be throughly combined but don’t overdo it.
Gently shape the combined meat into patties about 4 1/2″ across x 5/8″ thick.
Sprinkle one side of the patties with Montreal Steak Seasoning, pat it in slightly so it will stick. Flip and sprinkle the other side the Fiery 5 Pepper and pat to help it stick.
Let them sit for a few minutes while you fire up the grill. With a gas or electric grill you want it on high with the cover on for ten minutes before adding the burgers. With a charcoal grill you should have started about an hour ago. Either way you want the grill temperature to be 450 to 500 degrees Fahrenheit for good exterior browning. Oil the grill grate with an oil soaked paper towel held with tongs.
I have made this recipe successfully indoors using a large well seasoned cast iron pan (See this post!) The pan should be hot and well oiled. You will probably need to cook in two batches in a pan. Clean the pan between batches for best results on the second batch.
Place the burgers on the grill grate Montreal Steak Side down. I don’t know why this works better but it does. When juices start to seep out on the top side you can turn. This should be at about four minutes if the grill is hot enough. The patties should have released from the grate. Don’t move the patties from where you set them down until they are ready to turn. The first side needs to be down until it starts to get a nice brown crust. Do not squeeze the burgers with your spatula while they are cooking, you are literally squeezing out the flavor.
After four minutes on the second side you can remove the burgers from the grill. Let them sit on your serving platter for at least five minutes before you cut into them. If you cut them too soon all the juices will run out taking away flavor and juiciness. Allowing them to sit allows the interior to finish cooking and the juices to fully reabsorb for a full flavored juicy burger.
You could serve them on a nice toasted sourdough bun with some thinly sliced raw onion. I can never be bothered. They taste so good I just eat them straight with a fork. I like them with a nice side dish of steamed or grilled vegetables like asparagus or broccoli. Skipping the bun and adding a side of lentils makes this a valid slow carb diet meal.
Notes on Sourcing of ingredients.
We buy our beef from Trader Joes and our pork from a local farm near Charlotte called Grateful Growers. Sriracha can be found in the Asian section of a grocery store or any Asian grocery store. The Thick Worcestershire and McCormick Grill Mates spice mixes should be available in any grocery store as well. We often make our own low salt spice mixes, but I wanted this to be easy for anyone to put together. I have updated the recipe to include two alternate spice mixes available from Savory Spice Shop. We really love this place and discovered it thanks to the amazing aroma wafting out of the front door of the location in Boulder CO. We now have two here in Charlotte NC area. You can order online from them as well.
I cannot emphasize the importance of the quality of the beef and pork. Grass fed beef is completely different nutritionally than grain finished cow lot beef. The fat content is not the problem, it is the chemicals and hormones that causes you body to react differently to the fat. Don’t skimp and buy the off brand Worcestershire either, your taste buds will know.