A pork belly burger? Three unique recipes

Divide ground pork into 4 patties and flatten to 1/4" thick. Season both sides with garlic salt, dried oregano and pepper flakes.

Heat griddle on top of high direct grill and coat with oil and place seasoned patties on flip after 5 minutes add butter to griddle. Cook other side for an additional 5 minutes.

Transfer to grill and place bacon, seasoned green chiles on top, followed by crisp shallots and cheese. cover lid for 1 minute.

Place on toasted potato roll.

Portion the ground lamb into four equal parts and shape them into about 3/4 inch thick patties.

Season with salt and pepper and grill over an open flame to the desired temperature (I recommend medium-rare to medium).

Top the finished burgers with the feta cheese to slightly warm. Place four thick slices of beefsteak tomato in a bowl along with the sliced cucumber, kalamata olives, romaine leaves, and the picked oregano.

Dress the salad with red wine vinaigrette and season with salt and pepper.

Halve the buns and toast on the grill. Place the burger on the bottom half of the bun followed by the thick slices of tomato.

Next pile on the cucumber and olives. Finally the romaine to keep everything sandwiched between. Put the top on and enjoy!