The 50/50 Burger

• 5 Soft fresh sesame buns

FOR THE BURGER

• 1 pound (453 grams) ground beef
• 1 pound (453 grams) ground pork
• 1/4 cup maple syrup
• 1 poblano pepper diced
• 1/4 cup chopped parsley
• 2 heaping tablespoons hot paprika
• 2 tablespoons celery salt
• 2 tablespoons ground pepper

FOR THE TOPPING

• 1 roasted red pepper cut into 5 large strips
• 5 slices sharp cheddar cheese
• 5 slices fresh tomato
• Thin slices shallots
• Other toppings as desired

1. Mix the burger patty ingredients thoroughly, by hand is best or in a stand mixer. Form the patties by hand or with a burger press; burger presses form tightly packed uniform patties. As a quick cooking note, if you put the patties in the freezer for 1 hour then cook them, they won’t lose their size and shape easily. Fresh burger patties always shrink and can break apart if you’re not careful with the first two flips.
2. Preheat your grill on HIGH then turn the temperature down to MEDIUM. Season the cooking grids and grill directly for 12-15 minutes or until the internal temperature has reached 160°F (71°C). Top and enjoy!