Connie’s Pork Burger

2010 Sep/Oct

At CHARCUT, the garlic powder is house-made, the pork burgers are topped with cheese curds, then broiled. Additional garnishes include crispy onions, and a sunny-side-up fried egg. Omit or include as you please at home.


  • 4 lb. pork shoulder
  • 4 t. sea salt
  • 1 t. toasted and ground coriander
  • 1 t. ground white pepper
  • 1 t. garlic powder
  • 3/4 t. mace
  • 1/4 t. allspice
  • 2 t. sugar
  • 2 roasted garlic cloves
  • 3/4 t. cracked black pepper
  • 2 T. white wine
  • cheese curds for garnish
  • arugula for garnish
  • buns


Chill and grind the meat fine. Chill, regrind, and chill again. Grind the salt and all the spices with the sugar and add to the ground meat. Add roasted garlic, pepper and wine. Mix everything in a mixer for 3 minutes. Shape into burgers. Chill. Grill burgers to an internal temperature of 155°F. Top with cheese curds and slide under the broiler until the cheese is bubbly. Place arugula on each bun and top with a burger. Cover with the bun being careful not to break the yolk if a fried egg is used. Serves 10 to 12.