BBQ PORK SMASHED BURGERS
BBQ Pork Smashed Burgers start with a regular smashed burger on a flat top grill and topped with leftover BBQ pork and melty cheese!
Provided by Cheri Renee
Categories Main Course
Number Of Ingredients 7
Steps:
- Divide the ground beef into four equal portions and roll each into a ball.
- Heat the flat top griddle over medium high heat for a few minutes (or could use a cast iron skillet). Spread the oil evenly and place the balls of ground beef on the flat top.
- Press each down to a very thin patty with a heavy spatula or grill press. Sprinkle with kosher salt and pepper. Cook 3 minutes and flip.
- As soon as you flip the burgers, top each with the leftover BBQ pulled pork and a slice of colby jack. Cook 3 more minutes or until cheese is melted.Optional: Place the buns cut side down on the flat top for a few seconds to toast them if desired.
- Place each burger on a burger bun and add additional toppings of choice.
Nutrition Facts : Calories 680 kcal, ServingSize 1 serving
SMASH BURGERS
Now is not the time to cut calories or skimp on salt. Go for ground chuck that is at least 80/20. If you can find a blend with ground brisket or short rib, all the better. The best burger comes with being liberal with kosher salt-it is beef's best friend. -James Schend, Pleasant Prairie, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Place a 9-in. cast-iron skillet over medium heat. Meanwhile, gently shape beef into 4 balls, shaping just enough to keep together (do not compact). , Increase burner temperature to medium-high; add oil. Working in batches, add beef. With a heavy metal spatula, flatten to 1/4- to 1/2-in. thickness; sprinkle each with 1/8 teaspoon salt and pepper. Cook until edges start to brown, about 1-1/2 minutes. Turn burgers and sprinkle with additional 1/8 teaspoon salt and pepper. Cook until well browned and a thermometer reads at least 160°, 1 minute. Repeat with remaining beef., Serve burgers on buns with toppings as desired.
Nutrition Facts : Calories 339 calories, Fat 16g fat (5g saturated fat), Cholesterol 70mg cholesterol, Sodium 760mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 1g fiber), Protein 24g protein.
BBQ PULLED PORK SANDWICHES
Provided by Robert Irvine : Food Network
Categories main-dish
Time 10h10m
Yield 8 servings
Number Of Ingredients 15
Steps:
- Stud the roast with the cloves and rub with the Smokey BBQ Rub. Place the roast in a slow cooker and top with the onions. Cover the roast with 2 cups of water and slow cook for 8 to 10 hours. Remove the pork, discard the cloves and layer of fat, as well as any water and grease remaining in the pot. When the pork is cool enough to handle, use a fork or your hands to shred and pull the meat apart. Return the meat to the slow cooker along with the barbecue sauce. Heat for 1 to 2 hours. Serve on your favorite roll.
- Combine the granulated and brown sugars, chili powder, paprika, garlic powder, onion powder, pepper, salt, mustard and cayenne in a bowl and mix well. Store in an airtight container.
TUSCAN PORK SMASH BURGER
Giada's Tuscan Pork Smash Burgers are inspired by an Italian bed and breakfast in Tuscany called Tenuta Astrone in Sarteano.
Provided by Giada De Laurentiis
Categories Main Course
Time 25m
Yield 4
Number Of Ingredients 13
Steps:
- For the garlic mayo: To a bowl, add the mayonnaise, fresh rosemary leaves, and clove of minced or microplaned garlic. Add ½ teaspoon salt, to taste. Cover and set aside to let the flavors marry.
- For the burgers: In a medium-large bowl, mix the fresh herbs into the ground pork. Form the beef into 4 even ball-shaped portions, about 4 ounces each. Sprinkle them evenly on all sides with the salt.
- Heat a grill pan or large skillet over medium-high until hot, about 2 minutes. Add the olive oil to the pan. Working in batches if necessary to not over-crowd the pan, place the portions on the griddle. With a spatula, immediately smash the burgers down flat. Cook undisturbed for about 3-4 minutes, or until the outer edges of the patties look a deep golden brown. Flip the patties, and top each with a slice of taleggio cheese (or your cheese of choice). Continue to cook for 3 minutes longer, until the cheese is beginning to melt and the other side of the patties are golden brown.
- Transfer the burgers to a plate to allow them to rest, and lower the heat on the stove to medium. Take the burger buns, and place them in the pan cut-side down. Grill for about 30 seconds or until golden and crispy around the bottom edges, being careful not to burn the bread.
- To assemble the burgers: Spread a dollop of the mayonnaise mixture on the tops and bottoms of the toasted buns. To the bottom buns, add a handful of arugula. Place the patties on top. Serve with ketchup if desired.
Nutrition Facts : ServingSize 4, Calories 725
SMOKY BBQ PORK BUNS WITH CRUSHED AVOCADO
Make a one-pot to suit all the family. The smoky BBQ pork can be left to rest on the hob for a few hours, ready for dinner whenever your clan needs it
Provided by Cassie Best
Categories Dinner, Main course
Time 1h20m
Yield Serves 4-6
Number Of Ingredients 10
Steps:
- Heat the oil and fennel in a pan for about 1-2 mins until sizzling. Add the pork and fry until starting to brown in places, breaking it up with your spoon as it cooks. Add the paprika, passata and some seasoning. Cover the pan with a lid and simmer gently for 30 mins, then cook with the lid off for another 15 mins until the mince has broken down and the sauce is thick. Stir through the barbecue sauce and add the beans, then cook for 1 min until warmed through. Turn the heat off but leave on the hob for up to 3 hrs. Can be chilled for up to two days, or frozen for up to two months. Reheat individual portions in the microwave or in a smaller pan.
- Halve the avocados and scoop the flesh into a bowl. Add the lime juice and some salt. Squash the avocados in your palms through your fingers to make a chunky, crushed guacamole consistency - this is a great job for kids. If you don't want to use your hands, use a fork instead. Cover the surface directly with cling film to prevent it from browning. Can be chilled in the fridge for up to a day. Serve the pork mince piled into buns or with a French stick, with the avocado and some grated cheese.
Nutrition Facts : Calories 468 calories, Fat 22 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 11 grams sugar, Fiber 7 grams fiber, Protein 25 grams protein, Sodium 1.1 milligram of sodium
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