Paul Bunyan Burger
This is a genuine whopper -- a huge succulent burger for a crowd. Try this for a tailgate party or on the weekend around the grill. Serve this burger cut into wedges accompanied with deli salads to a delighted crowd of eight.
Serves: 8
Cook Time: 20 Minutes
Ingredients
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2 1/2 pounds lean Smithfield Ground Pork
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2 teaspoons garlic pepper
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1 teaspoon hot pepper sauce
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1 round loaf (24-oz.) French or Italian bread cut in half horizontally
Steps
Prepare medium-hot fire in kettle-style grill. In large bowl mix together pork garlic pepper and hot pepper sauce. Pat mixture into a round that measures about 11 inches--or one inch larger than your bread. Carefully place giant burger over hot coals--place burger on a flat baking sheet for transferring to the grill--and grill for about 10 minutes per side until an instant read thermometer reads 160 degrees F. Turn the burger over by sliding in onto a baking sheet using a second baking sheet to help push it on. Sandwich the burger between the two baking sheets hold them together and invert the patty. Slide the big burger onto the grill cooked side up.
Serving Suggestions
When done slide the burger onto the bottom of the loaf top with top of loaf and cut into wedges to serve.
Recipe and photo courtesy of the National Pork Board. For more information visit www.porkbeinspired.com
