Hog Farmer Mike Patterson and his daughter Leia join us on the patio grilling up some Smokey Pork Burgers. 

1 lb Ground Pork
5 slices Bacon
1tsp salt
1 garlic clove, minced
¼ tsp black pepper
¼ tsp sage
¼ tsp thyme

Pulse the bacon and garlic in a food processor until coarsely ground.  Combine the pork, salt, pepper, sage, thyme and bacon/garlic mixture and incorporate together using your hands.  Form into 4 burgers about 4 inches in diameter, and 1 inch thick.  Press your thumb in the center to make an indentation so the burger won’t dome up.  Grill the burgers on a hot grill about 4-5 minutes per side until the burgers register 160 degree internal temperature.  Top with your favorite cole slaw, serve on toasted buns.