Ground Pork Smashburgers!

Our son, Ivan, was hungry for lunch, so I took a break from another project and used 2 lb of the coarsely-ground pork I ground up the other day and I made a couple of 5 oz ground pork smashburgers.

They ended up a little bit bigger than the bun, as Ivan is showing with his surprised-face picture. I then realuzed I wanted 4 oz balls of meat (oops!), made the others 4 oz each, and they turned out very tasty.

Just coarsely ground pork, a bit of salt and pepper after smashing them onto the griddle, about 3 minutes on the first side to get a nice crust on the meat, a flip for a couple more minutes on the other side with a slice of cheese on top, and we had a nice quick, tasty lunch. I used Colby Jack slices on the first few burgers, and then mixed it up and used sliced mozzarella on the others.

We used the little mayo and mustard on the buns, and I had a few pickles and jalapenos on mine. Next time, I'm using one of my favorite burger toppings . . . Honey and pickled jalapenos. I may also modify the burgers by using the Oklahoma-Onion-Burger technique. A mound of extremely-thinly-sliced onions on the griddle first, smash the burger ball into a thin patty on top of the onions, and then cook them the same way I did the others today from flip-point forward.