Smoked Pork Burger

As promised, the ingredients for today’s lunch were purchased from yesterday’s farmers market.

Whole Wheat Bun

From La Tour Bakery. The business is an extension of La Tour Café and the Ba-Le Sandwich chain. The prices at the farmers market is quite a bit cheaper than at the brick and mortar businesses.

Smoked Pork Burger (Raw)

From Guava Smoked. I’ve been curious about their products for a little while, but the pork burgers seem to sell out, and I won’t buy the smoked pork unless I’m going to an event (too much for the two of us).

According to the owner, fry or grill  the pork burger on medium low and caramelize the outside. That’s what I did.

Pork Burger Patty

If you’ve read other posts on this blog, you might guess what’s coming next.

The Makings of an Epic Sandwich

Yup, had to add a fried egg. I contemplated adding lettuce, tomato, and onion, but for the maiden sandwich, I didn’t want to detract from the pork patty.

The Sandwich!

Dressed lightly with coarse brown mustard. Pretty awesome (socks came off). The pork is coarse ground or chopped, lightly smoked, a hint of sweetness from the smoking. Seasoned just right. I bought mild, a hot version is also available.

You could say this is just a smoked pork sausage patty, but there seems to be a lot of care and pride that went into making the product, which comes out in the taste.

The patties came in a package of four. More tasting is in order. I’m thinking about putting the pork burger on a biscuit with sausage gravy next. Or making a loco moco variation. Hmmm.

Good thing going on a diet wasn’t one of my new year resolutions.

Enjoy. Eat well.

The Mouse

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