Dave's new favorite Burger. Make and extra large batch and freeze the left-overs for a quick diner

Ingredients:
2 ½ pounds Ground Pork
1 pound Chorizo or hot Italian Sausage, casing removed and crumbled
4 slices, (4 ounces) Bacon, finely chopped
¼ cup Chicken Broth
½ cup Red Onions, minced
1 tablespoon Thyme Leaves, fresh or dried
1 tablespoon Cumin, ground
14 Hamburger Buns

Directions:

1. In a large bowl, mix Pork, Chorizo, Bacon, Broth, Onions, and Spices until mixture is thoroughly blended. Form into about 14 patties, ¾ thick.
   
2. Place patties on a barbecue grill over medium heat; cover barbecue and open vents. Cook patties until firm when pressed and no longer pink in the center, turning once, about 12 minutes.
   
3. When patties are almost done, lay rolls, cut side down, on grill and toast until golden, 1 to 2 minutes.

Serve with A1 and other burger fixings.

Note: Boulder Sausage is great in this recipe. I use an instant-read thermometer to check for doneness, 150 degrees. Freeze on wax paper, in a single layer. Then toss in a zip-lock bag and use as needed.

Serves: 14

Prep time: 0:35

Source: MLK modified from Sunset Magazine