Makes 4 Burgers
Instead of adding the more commonly used lime zest for this group of flavors, I substituted grapefruit zest as a necessity and found when I later went back to the traditional combination that I preferred grapefruit!
Place the pork, cilantro, garlic, oregano, grapefruit zest and cumin in a large bowl and, using your hands, mix until the ingredients are evenly incorporated. Place the mixture on a work surface and divide into 4 balls of equal size. Form each into a patty about 3/4 to 1 inch thick, tossing it back and forth between your hands. To ensure more even cooking, make a 1/2-inch indentation with your thumb in the center of the burger. Handle the patties as little as possible; do not work more than necessary.
Prepare a grill to medium-high. When the coals are glowing red, after 15 to 20 minutes, cover with the grate. After 5 minutes, use a wire brush to thoroughly clean the grate. Brush the grate with oil. When the coals are covered with pale gray ash and you can leave your hand 5 inches above the fire for 2 to 3 seconds, the coals are ready.
Sprinkle both sides of the burgers with the salt and pepper. Place the burgers on the grate and grill until well seared on both sides, about 5 minutes for medium rare or 6 minutes for medium. Transfer to buns, small baguettes or a serving platter, garnish with cilantro and serve immediately.
Alternatively, place a cast iron skillet over high heat and when it is hot but not smoking add the burgers to the dry pan. Cook until well seared on both sides, 8 to 10 minutes for medium rare or 10 to 12 minutes for medium.
This page created May 2008
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