Prep 2 hrs 15 mins
Cook 10 mins
This recipe was created by Todd Wilbur (www.TopSecretRecipes.com). 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!
- 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)
- Season ground pork with salt and sugar, and mix in water.
- Form meat into four patties just a little larger than the buns on a cookie sheet covered with tin foil.
- 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.).
- Place enough barbecue sauce for all four sandwiches in a bowl. Set aside.
- Split the sandwich rolls in half (top and bottom) and brown the inside of each half in a frying pan. Set aside.
- Cook frozen pork patties on medium high until cooked through and browned, 3-4 minutes on each side.
- When pork is done, coat each patty in barbecue sauce on both sides and place on buns.
- Top each with two pickle slices and about 2 tablespoons chopped onion.
- Microwave sandwiches for fifteen seconds to warm and soften the buns. (Optional).