Pan-cooked because it's too damn hot to turn on the oven. Pork because I couldn't find the ground beef in the freezer. Once again, necessity is the mother of invention.
I've covered Mark Bittman's pan-cooked burger recipe before, including here. I went with longer cooking times than I normally would with either beef or lamb. I fear trichinosis. I realize it's a relatively low risk with pork these days but it's not a zero risk
I was pleased with the result - very tasty and, following Bittman's instructions, one gets a nice sear around the outside. That's harder to get in the oven because of temperature management - worth remembering.
And pork is generally a lot cheaper than ground beef these days. I often use sausage as a substitute for ground beef. After all, doesn't hamburger sound more like something from a pig than a cow?
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