Chris Cosentino, chef-owner of San Francisco’s Cockscomb, has come up with an ingenious idea: a real ham burger. Brining the pork for up to two days makes this burger spectacular; if you’re lucky, you’ll have leftover ham. Brine and grind it all, and make any leftovers into meatballs or dumplings.
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Why is this being presented as new? I thought everyone periodically made burgers with straight pork or a mixture of beef and pork. After all you would never make meatballs or meatloaf without pork; would you?
Maybe I will try brining pork butt and chopping it like tartare; it does wonders for roasting chicken so maybe ....
it so yummy, and thanks for sharing this with us
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