1 slice hearty white sandwich bread, torn into pieces (you can also process in a blender)
1 shallot (finely chopped)
2 tablespoons low-fat milk (I used 2%)
2 tablespoons jarred hot pepper rings (chopped)
4 teaspoons soy sauce
1 tablespoon Worcestershire sauce
1 1/2 teaspoons chili powder
1/2 teaspoons thyme (crushed)
1 teaspoon pepper
1/2 teaspoon salt
1/8 teaspoon dried rosemary (crushed)
1 1/2 pounds lean ground pork
4 onion buns (toasted on the grill)
Using a fork in a large bowl mix together the bread, shallot, milk, hot peppers, soy sauce, Worcestershire, chili powder, thyme, pepper, salt, and rosemary. Mash the bread with the fork while mixing to kind of form a paste. Add the pork to the mixture, and mix using your hands until well combined. Divide meat into 4 equal parts and form 4 patties about ½ inch thick.
Preheat and prepare grill on high heat, reduce heat to medium, and grill patties until nicely browned and slightly charred on one side; flip and continue cooking until done. (150F.) while patties are cooking lightly toast buns cut side down.