The hamburger is certainly a staple of American dining, and although beef is considered to be the king of the burger, there are solid reasons to consider a pretender to that throne. Some would argue that the mighty hog’s flesh holds more flavor, succulence, and tolerance of high temperature cooking. You be the judge. I’m definitely leaning pigward. Use whatever your favorite barbecue sauce happens to be, or come up with your own recipe for sauce.
1-1/2 pounds ground pork loin, not too lean
1/4 cup barbecue sauce
1 tablespoon apple cider vinegar
8 cloves garlic, pressed
1/2 teaspoon liquid smoke (optional)
1/2 teaspoon salt
Combine all ingredients, form into 4 patties, and refrigerate for 1 hour. Heat 12-inch cast-iron skillet over high heat until very hot, then fry burgers, 5 minutes per side. Serve on fluffy buns, topped according to your dearest porcine whim.