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The Kentucky State Fair is being held in Louisville this week. My husband and I plan to visit on Friday. I am super excited! When I was a kid, my grandparents used to take my siblings and I every year. We would have a group discussion about when we should go- the beef cattle week or the dairy cattle week. (There are many points to consider here. 1) We grow beef cattle. Do we really want to see what we know already? 2) What other animals are there this same week? Pigs? Fowl? Goats? Sheep? Mules and horses? 3) What did we see last year? There are other points but you get the idea.) We would get up really early and make the two hour drive to the fairgrounds. Then we would meander around for hours, looking at all the exhibits. Some of them twice. On the way home, we would discuss the whole experience and each try to pick out our favorite part of the day. This usually occupied us until we got home or we fell asleep.

Food was also a big point of consideration. Under the food tent are so many things that need careful consideration. Which to choose – pork or beef or catfish or mutton from their local producers? Do we leave room for the Erhler’s ice cream later in the afternoon? My grandfather usually picked a rib eye steak sandwich while my grandmother chose a pork burger.  In honor of these precious memories, I decided a pork burger would be a nice change from our usual beef burger. The texture of a pork burger is somewhat different. The meat is more tender and less grainy in texture. The pork is a more subtle flavor that can be easily complimented with spices, such as the cumin I used here.

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Pork Burgers with Peppers and Onions (from Martha Stewart)

  • 1 pound ground pork
  • 1 tsp cumin
  • 1 tablespoon olive oil
  • 1 red bell pepper, cut into thin strips
  • 1 yellow bell pepper, cut into thin strips
  • 1 small yellow onion, thinly sliced
  • Coarse salt and ground pepper
  • 4 slices Pepper Jack cheese
  • 4 toasted buns

Prepare your charcoal grill to medium high heat. In a bowl, combine the pork with the cumin. Form into 4 patties. Make a foil packet to hold the onions, peppers, and the olive oil. Season with salt and pepper. Grill the burgers until the juices run clear, about 5 minutes on each side (maybe a bit longer depending on how hot your grill is). Grill the veggie packet until the veggies are tender. On the toasted buns, add a burger. Top with a slice of cheese and a good amount of the peppers and onions. Use other condiments if desired (I used mayo). Serves 4.

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