Recipe: Chef Doreen Prei’s Pork Burger

Summer is in full swing and that mean’s it is full-on burger season. Every second Wednesday all summer long, Kathryn Joel and chef Doreen Prei of Get Cooking Edmonton will be hosting a burger night.

I checked out their inaugural event of the season, where chef Prei was serving up a choice of three burgers, including her legendary fried-egg topped Irvings Farm Fresh Alberta pork burger. Check out their schedule for upcoming dates and menus to try Chef Prei’s original – but in the meantime you can check out her recipe.

Chef Doreen Prei’s Pork Burgers (makes 8 small slider size burgers)
Recipe courtesy of Get Cooking Edmonton

What you’ll need…

400 g ground pork, freshly ground
2 shallot, finely cut
salt and pepper to taste
2 tablespoon fresh chopped parsley
2 tablespoon fresh chopped lovage
1/2 bunch chives, finely sliced (or use green onions)
1 eggs, lightly beaten
1 tablespoon pork, duck or goose fat

To serve: bun, greens and sriracha mayonnaise


In a bowl, combine all of the ingredients, mixing with your hands to combine.

Shape into burgers, about 1 cm thick.

Heat a pan over medium high heat, adding pork, duck or goose fat.

Cook the burgers for about 3-4 minutes a side, until caramelized and cooked through. Enjoy!

Porkapalooza BBQ Festival – June 16-17, 2018

Its finally here! The Porkapalooza BBQ Festival is on this Father’s Day weekend, June 16-17, 2018 at Northlands.

Saturday 11:00 am – 11:00 pm
Sunday 11:00 am – 7:00 pm

2018 marks the 5th year for Edmonton’s annual Porkapalooza BBQ Festival. This weekend, Northlands Park Racetrack & Casino will play host to the two-day community event showcasing the art and culture of BBQ.

Let your nose lead the way to the mouth-watering smell of smoked meat and charcoal.  BBQ teams from across Canada will be competing for $16,000 in prize money, and variety of food vendors (including Boss Hog’s BBQFat FranksGator BBQMisty Mountain BBQ, and Smokehouse BBQ) will be serving up meat, meat and more meat.

There are plenty of activities for the whole family, from the Kids Zone to the Entertainment Stage. And don’t forget the opportunity to learn more about BBQ at the Food Demonstration Stage.

This year’s lineup includes:

Stu Whyte of Original Redhead Condiments

Saturday, June 16

Sunday, June 17


The Father’s Day weekend event is organized by the Porkapalooza BBQ Festival Society with generous financial support from Alberta Pork and other sponsors. This year, Porkapalooza will support three local charities:

So grab your family and friends and get your Porkapalooza on!

Brian Misko, award-winning BBQ sauce and spice creator, BBQ teacher, and public speaker with House of Q, based in Vancouver.

Recipe: Steve Furgiuele’s Porchetta

In addition to being a chef and meat artisan, Steve Furgiuele is also an excellent photographer, which helps make his Fuge Fine Meats instagram absolutely drool-worthy.

I recently liked a photo Steve shared of porchetta, which is a savoury, fatty, and moist boneless pork roast of Italian culinary tradition. Since it is not something that Steve is selling at the markets this summer, I asked if he would share the recipe and his photo, which he graciously agreed to do.

It is no secret that Steve has a passion for Alberta pork farmers, which you can taste with every bite of sausage and salumi he creates. Fuge Fine Meats will be available at the 124 Street Grand Market and occasionally at the City Market this summer. To learn more about where you can buy Fuge Fine Meats visit And if you happen to be a pork-belly addict like I am, you’re going to love his porchetta recipe:

What you’ll need…

1 whole pork belly, skin on

1 coppa, shoulder cut

Handfuls of your favourite herbs (I used thyme & rosemary), fresh garlic and sea salt

Extra virgin olive oil

Baking sheet with rack

Butcher twine


Lay down the belly with the meat side down. With a sharp knife, add a series of cuts the length of the belly, just enough to pierce the skin. This will be critical for getting that crispy skin. Flip the belly over and season liberally. Spread minced garlic and fresh herbs all over the belly. Set aside.

Take the coppa cut and proceed to cut it open as you would prepare a roulade. Take your time and carefully cut lengthwise, while allowing the meat to roll open. Generously season the meat on both sides and apply more herbs, garlic and pepper, if you desire. (I marinated mine in hot Calabrese pepperonceno paste, wine and herbs). Roll the meat back up and place in the center of the belly.

Roll the belly over to wrap the coppa cut. Using a butchers’ knot, secure the porchetta firmly. About 6 across the belly and two lengthwise (to create an X) should do the trick. If you need help with this knot, view this YouTube video. 

Once tied up, rub the porchetta with the extra virgin olive oil and apply more salt to the skin. Place on the racked baking sheet seam side down. Allow to rest overnight, uncovered. This step will allow the skin to dry out.

* I cooked mine using a wood pellet smoker, the Louisiana Grills LG900 with Tennessee Whiskey Barrel pellets. With the internal temperature probe set to 140F, this is how I proceeded to cook the porchetta.

550F for 20 minutes

315F until the internal temperature was reached, approximately 3 hours

180F for an additional 2 hours for smoke flavour development

After proper resting, the porchetta probe read about 166F. The skin crackled just right and it made some damn good sandwiches!

Swine and Dine May 31, 2018 at The Common

Swine & Dine at The Common
Thursday, May 31, 2018
$40 for four courses

The Common‘s chef Jesse Morrison has a serious Passion for Pork. This month, chef Morrison will host his fourth Swine and Dine, making it the fourth year in a row the 109th street eatery will be featuring an Alberta Pork menu from appetizer to dessert.

1st course: spring Bouchee a La Reine with asparagus and dried ham

2nd course: Char Siu pork with pickled schezuan salad & lemongrass milk bread

3rd course:  Pork Shoulder with hominy, jus and shaved green bean salad

Dessert: Maple brandy pork fat ice cream with apricot jelly roll & pork soaked apricots

The Swine and Dine menu will be available during the following seating times:

  • 6:30 pm
  • 7:00 pm
  • 7:30 pm
  • 8:00 pm
  • 8:30 pm

Contact the restaurant directly at (780) 452-7333 or to reserve your spot. Please identify any allergies at the time of booking.