Double-Pork Cheeseburgers

Prosciutto pieces and herbs add a ton of flavour to these pork burgers.


1 pound ground pork
2 slices prosciutto, finely diced
½ small onion, finely diced
4 sundried tomatoes packed in oil, finely chopped
2 tbsp. freshly grated Parmesan cheese
2 tsp. finely chopped fresh thyme
½ tsp. dried oregano
1 egg
1 to 2 tbsp. plain bread crumbs
Salt and freshly ground pepper, to taste
4 hamburger buns
8 slices Camembert
4 small handfuls of arugula
4 tsp. mayonnaise
Tomato slices
Onion slices


In a large mixing bowl, combine pork, prosciutto, onion, sun-dried tomatoes, Parmesan, thyme, oregano, egg and 1 tbsp. bread crumbs. Season the mixture with salt and pepper. Mix to combine. If burger mixture seems too moist, add 1 more tbsp. breadcrumbs. Cover and let mixture rest in the fridge for 2 to 4 hours. The burgers will be more flavourful and hold together better on the grill.

Divide mixture into 4 balls and shape into 4 patties. Cover and return to fridge for 30 more minutes.

Preheat grill to high. Oil grill.

Brush burger patties with oil and add to the grill. Cook burgers, turning once, about 5 to 6 minutes per side. Turn off one side of the grill and finish cooking burgers over this indirect heat, until meat is thoroughly cooked and no longer pink in the centre, about 4 to 5 minutes. Top burgers with Camembert cheese in the last few minutes of cooking to melt the cheese.

Sandwich burger in bun and top with arugula, mayo, tomato and onion.

Yield: 4 servings.