Whether you're short on ground beef or want to try something new, mixing ground pork and ground beef together to create hamburgers is a viable option. Depending on your preference or availability, you can mix the beef and pork in a 50:50 ratio, or use a bit more of one than the other to make the patties.
Mixing the Meat Safely
Both ground pork and ground beef need to be cooked to an internal temperature of 160 degrees Fahrenheit, so as long as the burger patty registers 160 F, the exact ratio of meats won't matter for safety purposes. The ratio will matter for the overall taste of the burgers, so make your hamburger patties in a ratio that you and your guests will enjoy. Season the meat lightly with salt and pepper and cook the burgers on a medium grill or in a medium frying pan on the stovetop. Garnish and serve just as you would any regular hamburger.
Joshua McCarron has been writing both online and offline since 1995. He has been employed as a copywriter since 2005 and in that position has written numerous blogs, online articles, websites, sales letters and news releases. McCarron graduated from York University in Toronto with a bachelor's degree in English.
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