Pork Burgers

Earlier, I took 2lbs of grou d pork out of the freezer and defrosted it.

It was deboned and ground Boston Butt roasts with lots of fresh green onion but no seasoning.

I seasoned it with 1 packet of dry onion soup mix(good for 1.5-2 pounds of meat) .
That stuff has a lot of salt. So i didn't use any Cajun or Creole Seasoning.

I added lots of fresh cracked black pepper, cayenne, onion powder, garlic powder, and celery seed.

I added a dash of soy sauce(not too much/Lots off salt) and a pretty good amount of Worcestershire sauce.
Then a little water to get the dehydrated onions soft and reconstituted and mixed it well with my hands.

I left it in a bowl in a ball in the fridge for two hours but the longer the better.

Then i lit the pit and made six patties. I added a few pecan sticks to the coals right before I put the burgers on, for a light smoke.

I think those were the best burgers I've ever eaten. Crispy on the outside , juicy on the inside.

Sometimes less seasoning is mo betta!
I ate 3 and have 3 left.

They quit jumping around.

At the local Wally World, they used to have a box full of frozen burgers, that were mostly pork. Ground like beef and in 1/4 pound portions.

Su-PERB. But I can imagine the cholestrol level, after a couple of those.