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2 hrs 15 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!
Units: US | Metric
Serving Size: 1 (189 g)
Servings Per Recipe: 4