Updates on city life are in the works, in the meantime, I have another extremely pork-y recipe to bestow upon my dear readers (hey Grandma!) in honor of my time at Little Grasse. The heirloom Tamsworth pigs that call Little Grasse home are an integral part of the farm, so I feel a little recognition is deserved. They’re raised from April to October, but they’re enjoyed year-round. They are also put to work converting forest into pasture, clearing the land for planting. Instead of chainsaws and hours of brush removal, just sic a few pigs on particularly unruly land. They’re happy, you’re happy. As you can see, closed-loop farming is pretty fantastic all around.
Ground pork burgers are wonderful. Juicy, fatty, and flavorful, they get an injection of flavor from spring onions, garlic, and fresh herbs. Wonderful with roasted potatoes, heavenly with a crisp, fresh, salad, and easy as pie to make. What’s not to love?
Green Onion and Oregano Pork Burgers
1 lb ground pork
1 tbsp minced fresh oregano (or thyme, or rosemary, or basil…)
3 spring onions or green onions, chopped finely
2 garlic cloves, minced
3/4 tsp salt
1/4 tsp pepper
Mix all ingredients in a large bowl. Form into large balls, then flatten and shape into patties (that’s the really fun part). Heat up a pan until screaming hot, and cook the burgers for 4-5 minutes on both sides, until completely cooked through. Make them smallish, that way you can eat five and tell yourself you ate the equivalent of one burger (completely untrue, but it helps ME sleep at night).