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Valley, NE | back in my AGR fraternity days, we had a couple guys that came from hog finishing operations back home and we always had unseasoned ground pork in the kitchen. We would mince up some onion, real garlic and some rib rub type seasoning and mix and patty it all together. We had a big flat top griddle in the kitchen and fried them up on it regularly on the weekends. they were dang good, as is or with a bit of BBQ sauce.
now i'm craving them! | |
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Pork burgers
