½ lb
part-skim cheddar, grated
2 lbs
ground pork
2
tablespoons Worcestershire sauce
1
tablespoon olive oil, plus additional for grill
2
large onions, cut into 1-inch chunks
2
garlic cloves, finely chopped
1 ½
tablespoons chili powder
½ cup
ketchup
3
tablespoons packed dark brown sugar
3
tablespoons cider vinegar
2
tablespoons reduced-sodium soy sauce
2
tablespoons coarse-grain mustard
8
hamburger buns
Make burgers: divide and press cheese into 8 disks. Place
pork in a medium bowl; season with ½ teaspoon salt and ¼ teaspoon pepper. Using
hands, mix in Worcestershire until just combined; do not overmix.
 |
| But it feels neat and I wanna keep mixing! |
Divide pork
into 8 patties. Press a cheese disk into center of each. Shape pork up and
around cheese; carefully flatted into 1/2 –inch-thick burgers, keeping cheese
completely enclosed.
 |
| My cheese was not inclined to form a disk. I tried to stuff it in there in as round of a shape as possible anyway. |
Chill, loosely covered, until firm, about 1 hour.
Make BBQ Onions: Meanwhile, heat oil in a large saucepan
over moderately high heat. Add onions and garlic; sauté, stirring occasionally,
until onions are golden brown, about 10 minutes.
 |
| That's right, my pretties. |
Add chili powder and cook,
stirring, 1 minute. Add remaining ingredients (except buns) and simmer,
uncovered, stirring, until thickened and glazed, about 2 minutes.
 |
| Barbecue sauce from scratch! From SCRATCH! |
Remove pan
from heat and cool. (Can be stored in an airtight container, chilled, up to 2
weeks. Serve at room temperature.)
Preheat grill and lightly oil rack. Grill burgers on rack
over moderate heat, turning once, until cooked through, 10 to 13 minutes, or
until juices run clear (160F).
 |
| About six minutes in the George Foreman did it for my burgers. |
Meanwhile, grill buns, cut side down, until
golden brown, about 1 minutes. Arrange burgers in buns with BBQ Onions. Makes 8
servings.
 |
| So much flavor in one little compact shape! |
My Rating: 4/5 "This was seriously impressive. Burgers? Made of pork?! What a wonderful idea! That first bite of melted gooey cheese in the middle is absolutely divine. The BBQ sauce seemed a little syrupy to me, but the concept of making it from scratch was awesome, and I hope to keep refining this recipe. Makes a lot, and lasts well."
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