Ingredients
1 lb ground pork
1 red onion, finely diced
16 saltine crackers, crumbled
1/3 cup milk
2 eggs, slightly beaten
1 teaspoon salt
1/2 teaspoon black pepper
vegetable oil (for cooking)
Dijon mustard, for serving
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Danish PFOA-free nonstick — metal utensil safe, oven safe
Cast iron pan for Danish aebleskiver — spherical filled pancakes
Hickory chunks — classic American barbecue smoke flavor
Record your recipes and experiments — organized cooking journal
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Danish PFOA-free nonstick — metal utensil safe, oven safe
Cast iron pan for Danish aebleskiver — spherical filled pancakes
Hickory chunks — classic American barbecue smoke flavor
Record your recipes and experiments — organized cooking journal
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Combine the pork, onion, saltines, milk, eggs, salt, and pepper in a large bowl. Use your hands to mix well together. Lightly brush a large, nonstick skillet with vegetable oil. Heat on medium high heat. Divide the pork mixture into 8 equal portions. Working in batches, drop them from a spoon into the hot pan, spacing them evenly. Pat down with the back of a spoon to form into patties. Cook each patty, turning once, for 4 to 5 minutes per side, until golden brown. Serve the burgers hot with a dollop of dijon mustard.