Tangy Pork Burgers

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These Pork Burgers rule! I took ground pork and spicy Italian sausage, mixed together and formed into patties, and grilled them over open flame. The glaze was made from equal parts Dijon, whole grain mustard, honey and a dash of Sriracha. I brushed the patties before removing them from the grill.

Served on kaiser rolls with mayonnaise, coleslaw and bread n’ butter chips, these are some of the best burgers ever.

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