Farmbar Pork Burgers with Bread-and-Butter Zucchini Pickles

• 1 pound ground pork
• 1 pound fresh chorizo, casings discarded and sausage broken up
• 1/2 cup fresh ricotta cheese
• 3 tablespoons capersdrained, rinsed and finely chopped
• Kosher salt
• Pepper
• 6 thin slices of sharp cheddar cheese
• Mayonnaise
• Ketchup
• 6 brioche burger buns, split and toasted
• Bread-and-Butter Zucchini Pickles and butter lettuce, for serving

1. Light a grill or preheat a grill pan.
2. In a large bowl, gently mix the ground pork with the chorizo, ricotta and capers.
3. Form the meat into six 3/4-inch-thick patties and season lightly with salt and pepper.
4. Grill the burgers over moderately high heat, turning once, until lightly charred and cooked through, about 10 minutes; top the burgers with the cheddar during the last minute of grilling and let melt.
5. Transfer the burgers to a work surface and let rest for 5 minutes.
6. Spread mayonnaise and ketchup on the buns and set the burgers on the bottom halves.
7. Top with the pickles and lettuce and close the burgers; serve right away.

ground pork, sausage, fresh ricotta cheese, kosher salt, pepper, thin, mayonnaise, ketchup, burger buns, bread

Taken from www.foodandwine.com/recipes/farmbar-pork-burgers-with-bread-and-butter-zucchini-pickles (may not work)