Todd Wilbur's Mock Mcrib

Ransomed by Fire's Note:

This recipe comes from http://www.restaurantrecipesecrets.net. Making the patty thin allows for a juicier product than normal pork burgers. You will be surprised at just how close it comes to the real thing. The original recipe calls for grinding your own pork in a food processor, but I just use store bought ground pork. (This will give the meat a slightly chunkier, meatier texture than the McRib, but the patty will still have a smooth texture that tastes just as good if not better.) Enjoy!

• Total Time: 2 hrs 25 mins
• Prep Time: 2 hrs 15 mins
• Cook Time: 10 mins

Ingredients:

Serves: 4

Yield: 4.0 sandwic ...

• 12 -16 ounces ground pork or 12 -16 ounces spareribs
• 3 tablespoons water
• 1 teaspoon sugar
• 1/2 teaspoon salt
• hunt's original barbecue sauce, to taste
• 4 sara lee center-split deli rolls
• 8 dill pickle slices (optional)
• 1/2 cup chopped onion (optional)

Directions:

1. Season ground pork with salt and sugar, and mix in water.
2. Form meat into four patties just a little larger than the buns on a cookie sheet covered with tin foil.
3. Place patties in freezer for at least two hours. (After freezing them for two hours, you can either remove them from the baking sheet and save them in a freezer bag or continue to the next step.).
4. Place enough barbecue sauce for all four sandwiches in a bowl. Set aside.
5. Split the sandwich rolls in half (top and bottom) and brown the inside of each half in a frying pan. Set aside.
6. Cook frozen pork patties on medium high until cooked through and browned, 3-4 minutes on each side.
7. When pork is done, coat each patty in barbecue sauce on both sides and place on buns.
8. Top each with two pickle slices and about 2 tablespoons chopped onion.
9. Microwave sandwiches for fifteen seconds to warm and soften the buns. (Optional).