In the restaurant we serve our sausage burger on a buttered brioche bun spread with piri piri aioli, topped with a sunny-side-up fried egg, and with pickles on the side, these burgers offer a new way to eat family-style. This version, adapted for cooking at home, yields 1 patty for 4 servings to share:
- 2 lb (0.91kg) ground pork (medium or regular grind)
- 2 bulbs roast garlic
- 1 tbsp (15 mL) white wine
- 1 tsp (5 gm) dextrose or 1/2 tsp (2 mL) sugar
- 2 tsp (10 gm) salt
- 2 tsp (10 gm) coriander seeds
- 1/4 tsp (1 gm) ground white pepper
- 3/4 tsp (4 gm) garlic powder
- 1/2 tsp (2 gm) ground black pepper
- 1/4 tsp (1 gm) ground mace
- A pinch of allspice
- 1 and 3/4 cups (400 gm) Quebec cheese curds
Add all ground spices to chilled ground meat; add roasted garlic. Mix in mixer for 3 minutes or by hand for 6 minutes, slowly drizzling in wine as you go. Form patty and grill or pan fry burger over medium/high heat until a thermometer inserted into center reads just under 155°F (65 °C), then top with cheese curds and finish by broiling in oven. Or closing lid on BBQ.
