Double Pork Burger

Prep Time10 minutes
Cook Time15 minutes


  • 2 lb Copperwood pork mince
  • 1 shredded garlic clove
  • 1 tbsp shredded ginger
  • 1 tsp salt
  • ¼ tsp black pepper
  • ¼ tsp pepper flakes
  • ½ cup shredded onion

Scallion mayo

  • ½ cup mayo
  • ¼ cup finely minced scallion

other ingredients

  • Copperwood bacon jam
  • 4-6 tbsp butter or oil
  • 4 hamburger buns
  • lettuce
  • red onion slices


  • In a bowl combine the pork mince, shredded ginger and onion, along with the salt, black pepper and red pepper flakes.
  • Mix untilall ingredients areincorporated and portion into 8 balls.
  • Place each ball between two sheets of parchment paper and smash untilflat about ¼ inch thickness.
  • Place on anoiled hot grill and cook about 2-3 minutes per side, the juices should run clear,and the burgers should be nice and charred.Repeat until all the patties are cooked and set aside.
  • Finely mince the scallion and mix with the mayo and set aside.
  • Prepare the lettuce and finely slice the red onion.
  • Add butter or oil to a pan and toast the hamburger buns until golden
  • To assemble, spread the scallion mayo on the toasted buns, add the two pork patties, followed by onions,lettuce and bacon jam.


  • You don’t have to cook allthe burger patties at once. You can freeze them with a layer of parchment between each sheet and cook at a later date.

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