| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

This is a genuine whopper—a huge, succulent burger for a crowd. Try this for a tailgate party or on the weekend around the grill. Serve this burger cut into wedges, accompanied with deli salads, to a delighted crowd of eight.

Paul Bunyan Burger

2 1/2 pounds lean ground pork
2 teaspoons garlic pepper
1 teaspoon hot pepper sauce
1 round loaf (24-ounce) French or Italian bread, cut in half horizontally

1. Prepare medium-hot fire in kettle-style grill.
2. In large bowl mix together pork, garlic pepper and hot pepper sauce. Pat mixture into a round that measures about 11 inches--or one inch larger than your bread.
3. Carefully place giant burger over hot coals--place burger on a flat baking sheet for transferring to the grill--and grill for about 10 minutes per side. Turn the burger over by sliding in onto a baking sheet, using a second baking sheet to help push it on. Sandwich the burger between the two baking sheets, hold them together and invert the patty. Slide the big burger onto the grill, cooked side up.
4. When done, slide the burger onto the bottom of the loaf, top with top of loaf and cut into wedges to serve.

Serves 8.

Nutrition Facts:Calories 530 calories Protein 33 grams Fat 23 grams Sodium 610 milligrams Cholesterol 95 milligrams Saturated Fat 8 grams Carbohydrates 44 grams

Recipe and photograph provided courtesy of Pork, The Other White Meat.