The British Banger Brunch Burger

Pairs well with:

Pinot Noir

Every pour of our Pinot Noir brings you a delicious blend of berry flavors and the romantic aroma of violet.


1 pound freshly ground pork
8 English muffins (uncooked; unsplit)
1 teaspoon salt
½ teaspoon lemon pepper
¼ teaspoon cayenne pepper
¼ teaspoon nutmeg
¼ teaspoon cardamom
1 pinch thyme
1 tablespoon ground sage
4 tablespoons softened butter
3 tablespoons minced garlic
1 ½ cups grated sharp cheddar cheese
2 tablespoons coarsely chopped red bell pepper
2 tablespoons coarsely chopped green onion
2 tablespoons Grey Poupon Dijon Mustard
6 slices red ripe tomato (1/4 inch thick)
¼ cup vegetable oil for brushing the grill rack



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium high. Patties: To make the patties, spoon the ground pork into a large mixing bowl; set aside. Break apart two of the 8 English muffins and put the pieces into a food processor. (Set aside the other 6 muffins for the patty buns.) Add salt, lemon pepper, cayenne pepper, nutmeg, cardamom, thyme, and sage to the muffin bread pieces. Using the pulse setting on the food processor, combine all ingredients to make seasoned bread crumbs. Sprinkle seasoned crumbs over the pork. Add two tablespoons of softened butter to the pork. (Reserve the other two tablespoons of butter to brown the burger buns.) Add two tablespoons of garlic to the pork mixture. (Reserve the other tablespoon for the burger buns.) Gently knead the meat mixture for approximately one minute. Make 6 patties approximately 4 ½ inches wide by less than ½ inch thick and refrigerate for 15 minutes. Cheese Spread: To prepare the cheese spread, mix cheese, bell pepper, and green onion into a medium sized mixing bowl. Stir until mixed and allow to stand at room temperature until ready to use. Bread: Split six English muffins. Combine two tablespoons of softened butter with one tablespoon of minced garlic and spread the mixture evenly over the inside of each muffin. Set aside. Grill the Burgers: Brush the grill rack with oil. With the lid off, lightly brown patties 2 to 3 minutes on each side. Push patties to the edges of the grill. For a charcoal grill, close all of the vents and continue cooking the patties with the lid on. Let each side cook three more minutes. (For gas grills, reduce heat to low and continue cooking the same way as you would for the charcoal grill; lid on.) Uncover the grill. Place muffins-buttered sides down-in the center of the rack. Spoon cheese mixture evenly onto each patty. Spread from edge to edge. Replace the grill lid and cook about one minute, or until bread is lightly toasted and cheese has melted. To assemble the burgers, spread one teaspoon of mustard on the bottom (toasted side) muffin. Place the cooked patty on top of the mustard. Top each patty with a slice of tomato; then top each with the other toasted muffin.