Elevate your burger game with this mouthwatering recipe that celebrates the rich flavors of pasture raised pork. Juicy pork patties are seasoned with our signature blend then perfectly grilled with a slice of melty white cheddar cheese and nestled into soft, buttery toasted brioche buns. The creamy blue cheese slaw is a game-changer, offering a tangy and crisp contrast to the savory pork. Topping it all off, caramelized grilled peaches add a hint of juicy sweetness, making every bite a harmonious blend of savory, creamy, crunchy, and sweet. These burgers are perfect for a summer barbecue or a gourmet, yet easy, weeknight dinner. Let's get cooking!

INGREDIENTS

• 1 Lb. 1915 Farm Pasture Raised Ground Pork
• 1915 Farm Signature Grill Seasoning
• 4 slices of mild white cheddar cheese
• 4 "donut peaches" (or regular peaches, pitted and sliced)
• Extra-virgin olive oil
• 4 brioche buns, spread with softened butter 

For the Slaw –

• 4 oz. blue cheese crumbles
• 1 cup mayo
• 1/2 cup milk
• 1 tsp cayenne (use 2 tsp if you like a little spice)
• kosher salt & freshly cracked black pepper, to taste
• 1/2 head of cabbage, cored and thinly sliced
• 1/2 red onion, very thinly sliced into half moons

INSTRUCTIONS

1. Prep the Slaw – In a medium bowl, add the blue cheese crumbles, mayo, milk, cayenne, salt & pepper and whisk to combine. Then add cabbage and red onion and toss to coat evenly. Chill for at least 30 minutes, up to 4 hours. 

2. Form the Patties – Divide the ground pork into quarters and form burger patties. Season liberally with 1915 Signature Grill Seasoning on both sides, making sure to pat the seasoning into the meat so it adheres. Transfer patties to fridge for 10 minutes to firm up a bit. 

3. Cook the Patties – Preheat an outdoor grill to medium and cook patties, flipping once, and adding a slice of white cheddar to each patty when they're a few minutes away from your target temperature. We typically shoot for 135°F so the pork burgers rest up to about 140°F.

4. Grill the Peaches & Toast Buns – While the burgers are resting, brush the peach halves with olive oil. Grill them cut-side down for 3-4 minutes, until they are caramelized and have nice grill marks. Toast buttered buns for a few minutes until just golden and warm. 

5. Assemble & Serve – Place a pork patty on the bottom half of each toasted brioche bun. Top with a generous scoop of creamy blue cheese slaw. Add a few slices of grilled peaches (or a peach half) on top of the slaw. Cover with the top half of the bun and serve immediately. Enjoy the explosion of flavors and textures in each delicious bite!

We hope you love this recipe! If you’d like to share your delicious dish on Instagram, don’t forget to tag us @1915_Farm

P.S. If you can't get enough of our pasture raised pork – consider one of our new subscription boxes (ships free in TX, reduced in other states). Choose how often you would like your subscription box delivered, add extras when you want, and pause or cancel for free anytime. We'd love to have you join the Grassroots Meat Club!  

Pork Burgers Inspired by Erin French of The Lost Kitchen