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  • Joe Shaw (FSS Creator)

Barbecue Burgers

Updated: Dec 18, 2019

Serving Size: 8

Prep Time: 30 minutes


Tired of making your traditional burgers? Spice it up a little with our Flying Swine twist on a burger! Print your recipe below:


1lb. Ground Pork

1lb. Ground Chicken/Turkey

1 C Rolled Oats

1 C Flying Swine All-Purpose Rub

1/4 C Dry or Minced Onion

2 Eggs

1 Tb Worcestershire Sauce

1 Tb French’s or Brown Mustard

1 Tb Catsup


Combine Pork and Chicken in a bowl. Toss in the rolled oats, Flying Swine All-Purpose Rub and onion then mix by hand.


In a small bowl, add 2 thoroughly beaten egg and add the rest of your wet ingredients: Worcestershire sauce, mustard and catsup. Stir together with a fork then add to your meat combination.


Thoroughly combine your ingredients by hand then form into a large ball and divide with a dough cutter or knife into 8 equal parts.


Patty up the meat and place in refrigerator or freezer for at least 1 hour.


Just before you place burgers on the grill, press your thumb in the center of each burger. This will reduce balling up of patties as the juices heat up. Cook burgers on medium heat coals.


Let cook in one direction for 3-4 minutes then gently turn them ¼ of a turn to produce beautiful grill marks then flip them once at the 7-minute mark. At the 10-minute mark, turn them ¼ of a turn again and leave them alone until they reach an internal temp. of 165F.


Top them with home grown tomatoes and lettuce and your choice of condiments. I personally like a sweet creamy coleslaw or some butter lettuce with mayo and tomato. You can also lightly toast your hamburger buns coated in Extra Virgin Olive Oil.


Serve hot and enjoy!



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