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Sweet and savory pork makes for a beautiful burger.

Grillmaster Lex Taylor is at it again with a book of recipes inspired by grilling techniques around the world. Whether you’re craving meat, fish or vegetables from any food culture that cooks with fire, you’ll find a brand-new way to enjoy it right here. This sweet and savory pork burger with fig compote is a thoroughly satisfying experience.

Ground pork is great. The next time you visit your butcher ask him or her to grind up a good mixture of tenderloin, bacon, shoulder, or a combination of those. Be sure to keep some fat in the mix for good flavor, just as you would for beef patties. I usually make pork patties thinner than beef patties, since I’m not looking for a pink center. In fact I want these pork burgers well done (above 145°F ).

Reprinted with permission from Grill Fire