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Photo: Hans Laurendeau/Shootstudio

Heritage Pork Burger

Average: 4 (3 votes)

Connie DeSousa and John Jackson, chefs and co-owners of the Calgary restaurant CHARCUT Roast House, make a Heritage Pork Burger for sharing. “The bigger ones start at 24 ounces,” says Jackson. Served between thick slices of buttered brioche bread, topped with arugula and a sunny-side-up fried egg, and with pickles on the side, these burgers offer a new way to eat family-style.

  • Prep Time: 15 minutes
  • Serves: 4
  • From: Ivy Knight


1. In large bowl, add all spices to chilled ground pork; add roasted garlic. Use mixer at low speed for 3 minutes or mix by hand for 6 minutes, slowly drizzling in wine as you go, then form large patty and wrap. Chill 1 hour in fridge.

2. Grill burger over medium-high heat until a thermometer inserted into centre reads just under 155°F (65°C), approximately 6 minutes per side, then top with cheese curds and finish by broiling in oven or closing the lid on the grill until the cheese curds melt slightly.


  • ½ tsp (2 mL) granulated sugar
  • 2 tsp (10 mL) salt
  • 2 tsp (10 mL) coriander seeds
  • ¼ tsp (1 mL) ground white pepper
  • 1 tsp (5 mL) garlic powder
  • ½ tsp (2 mL) ground black pepper
  • ¼ tsp (1 mL) ground mace
  • 1 pinch ground allspice
  • 2 lbs regular or medium ground pork
  • 2 bulbs roasted garlic
  • 1 tbsp (15 mL) white wine
  • 2 cups cheese curds

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