Fridge Raid Burger

Directions

1. Divide the pork mince into four equal portions and gently shape into loose balls, being careful not to overwork the meat.

2. Preheat one side of your Blackstone griddle to high heat and another side to medium heat for toasting the rolls.

3. Combine the softened butter and minced garlic in a small dish. Place on the griddle to melt, then move to the cooler side to keep warm.

4. Lightly oil the hot griddle surface if needed. Place the pork balls onto the griddle and firmly smash into thin patties, leaving slightly rough edges to create a crispy crust.

5. Cook until a deep golden-brown crust forms underneath. Carefully scrape beneath each patty and flip. Continue cooking until the pork is fully cooked through.

6. Place the salami slices directly onto the griddle and cook briefly on each side until the fat begins to render and the edges become crispy.

7. Add the mozzarella slices over the salami and allow the cheese to melt.

8. Brush the cut sides of the potato rolls with the melted garlic butter. Place cut-side down on the medium-heat section of the griddle and toast until golden brown.

9. To assemble each burger, place a cooked pork patty onto the bottom half of a toasted potato roll.

10. Top with the crispy salami and melted mozzarella, then add the top half of the roll.

11. Gently press the burger together and serve immediately.