Cheezy Pork Butt Burgers

Pairs well with:


Reach for our Chardonnay when you’re in the mood for a rich and creamy wine that delights with the fruity flair of pear, apple, and peach.


Crushed  Stuffing Mix:
1-6 ounce box of Stuffing Mix for Pork Patties:
2 tablespoons crushed Stuffing Mix
2 pounds fresh ground pork
1 tablespoon fresh parsley
1 cup finely shredded monterey jack- colby cheese
½ cup finely shredded mild cheddar cheese
5 tablespoons  steak seasoning
Vegetable oil, for brushing on grill rack
6 slices sharp cheddar cheese
6 slices pepper Jack cheese
6 sourdough English muffins (Thomasville brand) –split



Directions: Preheat gas grill to medium-high heat. To make Crushed Stove Top Stuffing Mix for the patties place the contents of the 6 ounce box of Stove Top Stuffing Mix for Pork into a food processor and blend on high to make into a finely ground seasoning. To make patties combine Crushed Stove Top Stuffing Mix, fresh ground pork, parsley, shredded monterey jack-colby cheese, shredded mild cheddar cheese, and Dale’s steak seasoning in a large bowl. Handling the meat as little as possible to avoid compacting the patties, mix well. Divide the mixture into 6 equal portions and form the patties into patties to fit the English muffins. When grill is ready, brush grill rack with vegetable oil. Place patties on the rack, cover, and cook, turning once until done to preference. About 5-7 minutes on each side. During the last minute of cooking place a slice of sharp cheddar cheese on top then a slice of pepper jack cheese on top of the sharp cheddar slice to melt. Also place split English muffins on the outer edges of the grill and toast lightly on both sides. To assemble place bottom of toasted English muffin on a plate. Place one patty on each muffin bottom. Add the muffin top and serve. Makes 6 burgers.