Barn Burger on Wheat Buns

Yields 8 burgers, about 1/3 pound each. Recipe is by Brenton Day.

2 pounds ground chuck

1 pound ground pork

1 tablespoon grilling blend*

1 teaspoon smoked paprika

1 teaspoon black pepper

1 teaspoon salt

2 cups shredded sharp cheddar or Colby Jack, if desired

8 whole wheat buns**

1. Combine ground beef and pork.

2. Season and stir until well distributed.

3. Form meat into 1/3-pound patties.

4. Grill over an open flame at medium-high heat until desired doneness, about 160 F, for about 5 to 6 minutes per side. Then move the burgers off the direct heat to melt cheese just before removing the burgers from the grill.

5. Allow the burgers to rest 5 minutes.

*We used Red Stick Spice Company’s Spicy Steak & Chop Blend and Bengal Hickory Blend.

**We used Mainstay burger buns from Our Daily Bread.