Pork burger

I had a pound of freshly ground pork that was just begging to be grilled.  I wasn't exactly sure what to do with it since the original thought was to use it for meatballs.  However, it is too hot to turn on the stove so I decided to make burgers and have Ingo do the cooking outdoors.  Even though it was too hot to turn on the stove I did suck it up and make a fresh loaf of bread. 

What I decided to do was with the pork was this:

1 pound ground pork
1 Vidalia onion (grated)
4 cloves roasted garlic finely diced
2/3 cup bulger
2/3 cup boiling water
1/2 cup diced flat leaf parsley
1 egg
2 tbls freshly grated reggianon parmesan
1 tbl Italian seasoning
salt and pepper to taste

Add the boiling water to the bulger, cover and leave alone for a couple of minutes.  Then place in a sieve and rinse with cold water.  Squeeze to remove excess water.

Add all ingredients into a bowl and lightly mix.  Refrigerate for a couple of hours then form into four large or five medium/small burgers. 

Grill on lightly oiled aluminum foil on indirect heat until browned well on both sides.  Unfortunately we left them on a bit to long but they were still tasty.

We served them up on thickly cut sliced fresh bread.  First I generously spread it the slices with olive tapenade, dotted it with bleu cheese crumbles and put sliced roasted red pepper on it. We put that on foil over the grill until it was a bit melty.  Yum! 

PS:  Pardon the bad photo.  It was dark and the flash was not cooperating.