• Team Blue

    Both of my kids played travel baseball\softball for many years (one still is). Local concession stand favorite was always pork burgers from a local locker. I have tried many times to duplicate it but was never successful. I think I came close tonight. I had an abundance of fresh ground pork from butchering a couple hogs my son and I got this weekend.

    I mixed up 5 pounds of pork burger with 5 ounces of the Excalibur BBQ Smoked Stick Seasoning (no cure) and it’s pretty darn good. I think the next batch I’ll up the seasoning to maybe 7 ounces to 5 lbs of meat but these were pretty darn good!

    Anyone else have a recipe? I still have quite a bit of ground pork to use.

  • Team Blue Admin Walton's Employee Power User

    Brianh I have been trying to tell people this for years here! Pork makes a better burger than beef! I realized it when I was making patties out of what was left in the bottom of the stuffer/stuffing tube. So I went ahead and played around with just focussing on that, now, we added some extra stuff on this one but here is the post/video https://meatgistics.waltonsinc.com/topic/1443/gourmet-burger here is Tex_77 burger thread https://meatgistics.waltonsinc.com/topic/1812/the-burger-thread and here is Joe Hell s burger thread

    All have some good opinions and ideas. For a seasoning have you tried the Jalapeno or Roasted Garlic & Onion patty mix? I’d highly recommend both but the jalapeno one is pretty spicy, probably too spicy for kids or those who don’t like a little heat. I wouldn’t say this of either Excalibur’s Snack Stick or Summer Sausage jalapeno seasoning by the way, but they seem to be using either more or somehow hotter peppers in this mix.

  • Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator

    Jonathon I like how you didn’t link Joe Hell s thread. Also any word on the Better Burger Patty Mix from Excalibur?

    I can’t say I’ve ever had a true pork burger, but I do know that Seaboard produces a lot of them. When I lived in the Oklahoma Panhandle at any event sponsored by Seaboard they would have pork burgers.

  • Team Blue

    Jonathon I generally fry up a patty with the stuffer leftovers or save up from a few runs and mix with an equal part ground beef with egg and bread crumbs for meatloaf. I love that jalapeño patty mix but I’d caution those sensitive to heat!

  • Team Blue

    Jonathon Thanks for the reply. I am using 100% ground pork trimmed to very roughly 75-25%. I appreciate the suggestions on other seasonings and will try them at some point. I am pretty happy with the BBQ smoked stick but wondering how much I can add without being too much in burger form. The 1 ounce per pound was OK but I think it needs more. Do you have any general guidelines on using snack stick seasoning for burgers?

    I also made 15 pounds of brats with the Excalibur Beer seasoning and cheddar cheese last night. The patty left over in the bottom of the press was awesome, can’t wait to try the actual brats.

    Thanks to everyone for all the great information on this site!

  • Team Blue

    Brianh I’d treat it like a seasoning salt and go by taste. Add a bit and make a test patty. Also, I sent you a PM regarding Masterbuilt.

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Meatgistics is brought to you by Walton's (waltons.com). Meatgistics is a community site, knowledgebase, forum, blog, learning center, and a sharing site. You can find help and ask questions about anything related to meat processing, smoking and grilling meats, plus a whole lot more. Join Austin & Jon from Walton's and sign up for our Meatgistics community today. We have created Meagistics University, where we broke down meat processing into different categories and then broke it down into a class like structure. The introductory classes are 10s, the intermediate are 20s, and advanced are 30s.

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Walton's Inc. sells meat processing equipment and supplies, including all of the Seasoning, Equipment, Supplies, Packaging, and Casings needed to make almost any type of sausage. Walton's sells to the commercial customer with a focus on the small to medium-sized processing plants or butcher shops, and directly to the hunter or processor who makes their own product at home. Whether you are a commercial or retail customer of Walton's you will be receiving the exact same seasoning and supplies, we do not have a different "line" for commercial and retail customers so that everyone can make the best sausage or jerky possible!

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