RECIPES: Recipe Details
Jersey Pork Roll, Egg and Cheese Burgers
Since the mid-1800s, Taylor Pork Roll has been produced by the Taylor Provisions Company of Trenton, New Jersey. This unique sausage-like product is the cornerstone of New Jersey's semi-official state sandwich - pork roll, egg and cheese on a hard roll. It is so popular that two moms in central Jersey have created a company to ship pork roll to people who have moved out-of-state and crave its salty, spicy goodness. Adding a juicy hunk of beef elevates this Jersey classic to burger heaven.
2 pounds ground chuck
2 tablespoons ice water
1 tablespoon Lea & Perrins Worcestershire Sauce
1 1/2 teaspoons salt, plus more for eggs
1/2 cup ketchup
6 tablespoons Dijon mustard
2 teaspoons honey
1 teaspoon chili garlic sauce
2 tablespoons vegetable oil for brushing the grill rack
1 tablespoon butter
6 large eggs
Salt and pepper to taste (for eggs)
6 thick slices (1 1/2 ounces each) Taylor Pork Roll (3/4" slits cut in outer edges)
6 pieces (3/4 ounce each) pasteurized American cheese (Velveeta is preferred)
6 seeded Kaiser rolls, split
Preheat gas grill to medium high or prepare a medium-hot fire in a charcoal grill.
To make patties, put beef, ice water, Worcestershire sauce and salt into a large bowl. Handling the meat as little as possible, mix well and form into 6 patties that fit the size of the rolls. Cover with plastic wrap and set aside.
To make the sauce, whisk together the ketchup, mustard, honey and chili garlic sauce in a small bowl. Cover with plastic wrap and set aside.
When grill is ready, brush one half of rack with vegetable oil. Set a 12 inch nonstick, fire-proof skillet on the other side of the grill to heat. Place the patties on the prepared rack and cook for 4-6 minutes per side, turning once. When the beef patties are turned, melt the butter in the skillet, and add the eggs one at a time. Season with salt and papper to taste. When the whites have set, break the yolks, flip the eggs and cook until done.
When the beef patties are cooked, remove them to a plate to rest. Place the pork roll slices on the grill; cook for 1 minute, turn, and cook for 1 additional minute. Place a piece of cheese on each pork roll slice and cook until melted. Place the rolls, cut side down, on the outer edges of the grill to toast for about 1 minute.
To assemble the burgers, distribute an equal amount of sauce on the bottom half of each roll, followed by a pattie, an egg, and a slice of pork roll with cheese. Add a roll top to each burger and serve.
It is traditional to make four cuts on a slice of pork roll, from the outer edges inward about 3/4 inch towards the center, evenly spaced around the outside edge. This prevent the pork roll from curling up in the middle as it cooks. With these cuts, the cooked slices look something like a Maltese cross.