Brinkley’s Famous Pork Burgers with Bread and Butter Pickles

click above to enlarge images


Bread and Butter Pickles:
(makes 5-6 pints)
25 pickling cucumbers, sliced thickly
2 white onions, sliced
2 red bell peppers, seeded and sliced
¼-cup kosher salt
2½-cups sugar
2½-cups white vinegar
2 teaspoons kosher salt
2 teaspoons mustard seed
2 teaspoons turmeric
2 teaspoons celery seed

Brinkley's Famous Pork Burger:
(makes 4-6 patties)
1 ounce country ham, ground or minced
1 pound pork, ground
Salt and pepper, to taste.

Recipe Description:

The Brinkley’s have amazing vegetables and meat products at the Durham and Carrboro markets every week. Last year when they taught a class with us they brought the idea of this amazing burger to us. Try it this 4th of July! - Marilyn Markel, Cooking School Manager

Plus, don't miss your chance to learn directly from the Brinkleys at Farm to Fork: Summertime Supper with Brinkley Farms


For Pickles:
1. Place the sliced cucumbers, green peppers and onions in a large cooler with ice and toss with salt. Set aside for at least four hours. Drain and rinse vegetables. Pack the vegetables in large sterile jars.
2. Bring the remaining ingredients to a boil. Pour the boiling mixture over the vegetables and proceed with canning the jars. Process in a hot water bath for 15 minutes. Let sit one month before opening.

For Burgers:
1. Combine the pork and the country ham. Season to taste. Form into 4-6 patties.
2. Pan fry in a little oil until cooked to desired level.
3. Serve on hamburger buns.

Print Recipe