• Place your leg of pork on a clean table and grab your Boning Knife. ( if you are using another type of pork you can skip this part until we start making ground pork.
• Work your way around the place where the leg connects until you can fully expose the bone.
• Apply pressure to disconnect it.
• Use the Boning Knife to take of the pork skin.
• Grab your Chef's Knife and start slicing it into cubes.
• Save some cubes of fat if you can for the seasoning later on in this recipe.

Making Ground Burger Patty's

• Grab a Cleaver and start chopping into the meat until it turns into ground pork meat. Keep an eye out for your fat ratio because you don't want to go over 15% with a fatty type of pork meat.
• Place your pork into a bowl and add 250 ml of fine chopped parsley, 3 tbsp's of pepper, 1 tbsp of salt and 1 tbsp of breadcrumbs to get a firmer texture.
• Create around 12 balls of a 100 gram each.
• Form your patty's over a big sheet of butcher paper or baking paper so you can carve them out after you're finished.

Mushroom Spread

• Chop fine a clove of garlic along with 250 grams of mushrooms.
• Heat up a cast iron skillet over the Napoleon Sizzlezone and toast your walnuts gently over the fire untill you smell that toasty fragance.
• Wipe it of and put in some olive oil.
• Fry your garlic and follow that up by the mushrooms.
• Put it in a blender along with some chopped chives 1½ tbsp of applecider vinegar and 1½ tbsp of pepper
• Mix it al together and do a taste test to be sure if it's salte or sour enough.

Blackberry BBQ Sauce

• Take a Stainless Steel Skottsberg Pan
• Melt a tbsp of butter
• Add 8 tbsp of Blackberry Jam along with a tbsp of ketchup and 2 tsp of worcestershire sauce
• Stir it and let it simmer untill you have a syrupy bubble.

Grilling the patty

• Fire up your 2 burners on the left and heat up a plancha on the Napoleon.
• Toast your burger buns with some olive oil on the plancha.
• Get some of the leftover porkfat on a fork and season the plancha. You can use oil if you don't have any.
• Place the patty's on the planche and start grilling.
• When the first side has dark golden brown spots you can flip it and wait 4 minutes untill you place a slice of cheese on top to let it melt at the end stretch of the cook.
• Build up you burger with a thick layer of that Spread followed by a burger patty with cheese, another patty with cheese, one without cheese, ½ tbsp of Sauce, another layer of Spread and the cap on top. Now your burger is ready to be eaten.