- 1 pound ground pork
- 2 tablespoons minced or grated yellow onion
- 1 teaspoon smoked paprika
- Kosher salt and freshly ground pepper
- 4 hamburger buns (gluten-free if needed)
For the burgers: Place the pork in a large bowl and sprinkle the onion, paprika, 1 teaspoon salt, and several pinches of pepper (I use a rounded ¼ teaspoon) overtop. Mix until just incorporated, taking care not to overmix. Shape mixture into 4 flat, circular, patties, about 4-5 inches in diameter. (See burger-making tip in post.)
Lightly coat a 12- to 14-inch skillet with olive oil or cooking spray, and heat over medium high. Cook the burgers about 6 minutes each side, or until cooked through and nicely golden on each side. (Alternatively, burgers may be cooked on a grill.)
For the sauce: While the burgers cook, stir together the BBQ sauce and mayonnaise and toast the buns.
Spread the BBQ mayo on the bottom bun, add the burger, and then top with the jam if using.
•For those who enjoy cheese, top the burgers with a slice of cheese (good options include muenster, Gouda, or pepper Jack for a spicy option) with 1-2 minutes left in the cooking process, covering the pan to help the cheese melt.
•You may substitute the jam with a fresh slice of pineapple, seared in skillet or on grill if desired.
•Or substitute the caramelized onions with raw or simply sautéed onions－even pickled onions. Add fresh jalapeño, lettuce, or another fresh vegetable of your liking
•As another option, you may omit the BBQ sauce and use plain mayonnaise instead. You can jazz up the mayo with a pinch of fresh or roasted garlic, and/or a pinch of smoked paprika.
•For a low-carb alternative, omit the bun and go for the fork and knife approach. Or enjoy as a lettuce wrap.