PERFECT PORK BURGERS
Provided by Food Network Kitchen
Time 25m
Yield 4 burgers
Number Of Ingredients 9
Steps:
- Pulse the bacon and garlic in a food processor until coarsely ground.
- Combine the ground pork, 1 teaspoon salt, 1/4 teaspoon pepper and the sage in a large bowl. Add the bacon mixture and gently mix with your hands. Gently form the meat into 4 balls, then lightly press into 4-inch-wide, 1-inch-thick patties. Make a 2-inch-wide indentation in the center of each with your thumb to prevent the burgers from bulging when grilled.
- Preheat a grill to medium high. Season the patties with pepper. Grill, undisturbed, until marked on the bottom, 5 to 6 minutes. Turn and grill until the other side is marked and the patties feel firm, 4 to 6 more minutes. Meanwhile, spread the cut sides of the buns with butter and toast on the grill.
- Serve the patties on the buns; top with coleslaw.
BEST GROUND PORK BURGER
Ground pork burgers make a nice change to hamburger night! Make the best pork patties with fresh ground pork, your favorite barbecue sauce, minced onion, and a few other ingredients for a quick and easy dinner everyone will love!
Provided by Karin and Ken
Categories Main Course
Time 35m
Number Of Ingredients 13
Steps:
- Mix together ground pork, 1 teaspoon salt, 1 tablespoon pepper, and 1/4 cup barbecue sauce until combined (try not to overmix).
- Form into 8 burger patties about 3/4 of an inch thick.
- I usually divide the burgers into 8 balls, as equal as I can get them, and then make the patties.
- Prepare a rimmed baking sheet with tinfoil and a rack lightly coated in cooking spray. Preheat the oven to 350° F.
- Cook for approximately 25 to 30 minutes. Stop every 10 minutes to baste with barbecue sauce and flip the burgers over. Rotate the tray halfway through for more even cooking.
- Prepare grill for cooking over medium-hot charcoal or medium heat for gas.
- Oil grill rack, and then add the patties.
- Turn the burgers over occasionally, until cooked through, about 10 minutes per side. While cooking brush top of each patty with additional barbecue sauce.
- To melt the cheese, add slices in the last few minutes of cooking time and cook until melted.
- Serve up freshly cooked ground pork burgers with cheese, lettuce, tomato, more barbecue sauce, and anything else you can think of! Enjoy!
Nutrition Facts : Calories 522 kcal, Carbohydrate 45 g, Protein 25 g, Fat 26 g, SaturatedFat 9 g, Cholesterol 82 mg, Sodium 923 mg, Fiber 2 g, Sugar 14 g, UnsaturatedFat 13 g, ServingSize 1 serving
QUICK AND EASY PORK BURGERS
Well, I made these up using our favorite ingredients. Ground pork is sometimes less expensive than ground beef. We have also had this with ground turkey and ground chicken. Everyone who has had them says that they are moist and flavorful. They are also easy to make! I usually make 4, we eat 2 and I freeze 2 to cook later. Enjoy! Let me know what you think of these :) .
Provided by Loves2Teach
Categories Pork
Time 15m
Yield 4 burgers, 4 serving(s)
Number Of Ingredients 7
Steps:
- Mix all of the ingredients in a bowl.
- Let the mix refrigerate for at least 30 minutes.
- Then press the mixture into patties (I make 4 of them).
- You have many choices on how to cook these!
- You can cook them on your indoor grill for 5-10 minutes each, or until they are cooked throughly.
- You could also cook them on the outdoor grill for 5-10 minutes each, or until they are cooked throughly.
- Lastly, you could cook them on the stove for 5-10 minutes each, or until they are cooked throughly.
- Serve on a bun, or by itself.
Nutrition Facts : Calories 325.1, Fat 24.1, SaturatedFat 8.9, Cholesterol 81.8, Sodium 273, Carbohydrate 6.4, Fiber 0.5, Sugar 3, Protein 19.5
PERFECT PORK BURGER
Provided by Food Network
Categories main-dish
Time P3DT13h10m
Yield Twenty-five 7-ounce burgers
Number Of Ingredients 30
Steps:
- Preheat the oven to 350 degrees F.
- Heat the sesame oil in a large skillet. Add the scallions, garlic and ginger and saute until translucent. Add the sambal and cook, mixing constantly, for 30 seconds. Deglaze the pan with the soy sauce. Add the cilantro, basil, 2 tablespoons salt and 3 tablespoons pepper; remove from the heat.
- Place the pork in a large bowl. Add the cooked mixture to the pork and mix well. Form into twenty-five 7-ounce patties. Place the patties on 2 baking sheets. Add 1 1/2 quarts of water to each baking sheet. Cover each baking sheet with a second baking sheet. Bake to medium rare, approximately 10 minutes. Refrigerate until cool, then store in a pan lined with paper towels.
- When ready to serve, oil a hot flattop grill and sear the patties until caramelized on both sides and a thermometer inserted in the center reads 160 degrees F, about 30 seconds per side.
- Toast the buns on the flat top. Spread 1 tablespoon of Bangin' Sauce on each side of the buns. Place 1/4 cup of Kimchi on the bottom buns. Add the grilled patties, then top each with 4 shishito peppers and an egg.
- Combine the hoisin and sweet chili sauce in a small saucepan and bring to a boil. Remove from the heat; strain. Whisk in the lemon juice, lime juice and orange juice.
- Combine the hoisin-juice mixture with the mayonnaise and sriracha in a bowl.
- Place the cabbage in a large bowl, sprinkle with 1/2 cup kosher salt and toss with your hands until the cabbage is coated. Add enough cold water to just cover (about 12 cups), making sure the cabbage is submerged (it's OK if a few leaves break the surface). Cover with plastic wrap or a baking sheet and let sit at room temperature for at least 12 hours and up to 24 hours.
- Drain the cabbage in a colander and rinse with cold water. Gently squeeze out the excess liquid and transfer to a medium bowl; set aside.
- Place the sambal chili paste, ginger, fish sauce, garlic, sugar and scallions in a large bowl and stir to combine. Add the cabbage and toss with your hands until the cabbage is thoroughly coated. Pack into a clean 2-quart container with a tight-fitting lid. Let sit in a cool, dark place for 24 hours. (The mixture may bubble.) Open the jar to let the gases escape, then reseal and refrigerate at least 48 hours. (Kimchi is best after fermenting for about 1 week). Refrigerate for up to 1 month.
GARLICKY PORK BURGER
If you are cautious, you can cook a little meat and then taste it. Though there are virtually no reported cases of trichinosis from commercial pork in the United States, few people will sample raw pork - or lamb, with which the danger is even less. So the thing to do is season the meat, then cook up a spoonful in a skillet, taste and season as necessary. Remember that the burger is the cousin not only of the steak - which often takes no seasoning beyond salt and pepper - but also of the meatloaf and the meatball, both of which are highly seasoned. Think about adding minced garlic in small quantities, chopped onion, herbs (especially parsley), grated Parmesan, minced ginger, the old reliable Worcestershire, hot sauce, good chili powder and so on. It's hard to go wrong here.
Provided by Mark Bittman
Categories dinner, easy, lunch, quick, burgers, main course
Time 20m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Start a charcoal or wood fire or preheat a gas grill. Or, on stove top, heat a large, heavy skillet over medium-high heat for 3 or 4 minutes.
- Put meat, salt, pepper, garlic and fennel in food processor, in batches if necessary, and pulse until coarsely ground: finer than chopped, but not much. Put it in a bowl and sprinkle with salt and pepper. Taste, then add more seasoning if necessary. (If desired, cook a teaspoon of meat in a pan before tasting.) Handling meat as little as possible to avoid compressing it, shape it lightly into 4 or more burgers.
- Fire is hot enough when you can barely stand to hold your hand 3 or 4 inches over rack for a few seconds. Grill burgers about 5 minutes a side, or until medium. (Timing on stove top is the same.)
- Serve on buns, toast or hard rolls, garnished as you like.
Nutrition Facts : @context http, Calories 476, UnsaturatedFat 20 grams, Carbohydrate 1 gram, Fat 36 grams, Fiber 1 gram, Protein 34 grams, SaturatedFat 12 grams, Sodium 468 milligrams, Sugar 0 grams
BARBECUE PORK BURGERS
These burgers take their inspiration from barbecued pulled pork, so it's no surprised that the patties themselves are made with chopped red onion and barbecue sauce.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes Ground Pork Recipes
Time 35m
Number Of Ingredients 6
Steps:
- Heat grill to medium-high. In a medium bowl, place pork, minced onion, 1/4 cup barbecue sauce, 1 teaspoon coarse salt, and 1/4 teaspoon pepper. Mix very gently with a fork to combine, being careful not to overwork meat (which would make burgers dense).
- Gently form meat into 4 equal-size patties, 4 inches in diameter and 1 inch thick. With thumb, make a 1/2-inch-deep indentation in the center of each (this helps keep burgers flat during grilling).
- Moisten a folded paper towel with oil; grasp with tongs and rub over grates. Season burgers with salt and pepper; grill until cooked throughout, 5 to 8 minutes per side.
- Serve on onion rolls (toasted on grill, if you like), with sliced onion and remaining barbecue sauce.
BIG MOE'S PORK BURGERS
Shredded Cheddar cheese, feta cheese crumbles, Worcestershire sauce and hot sauce add great flavor to these succulent grilled pork burgers from Moe Cason.
Provided by Smithfield(R)
Categories Trusted Brands: Recipes and Tips Smithfield®
Time 30m
Yield 10
Number Of Ingredients 9
Steps:
- Heat charcoal or gas grill to medium. Combine ground pork, onion, cheeses, Worcestershire sauce, hot sauce and garlic in large bowl; mix well with hands. Shape into 1-inch thick patties (9 to 12); sprinkle pepper and salt on both sides.
- If a smokier flavor is wanted, add a small handful of pecan or oak wood chips to fire about 10 minutes before putting patties on.
- Grill burgers approximately 15 minutes until internal temperature reaches 165 degrees F, turning every 5 minutes.
Nutrition Facts : Calories 459.7 calories, Carbohydrate 3.3 g, Cholesterol 129.2 mg, Fat 37.4 g, Fiber 0.2 g, Protein 25.9 g, SaturatedFat 15.4 g, Sodium 527.5 mg, Sugar 1.6 g
BEEF 'N' PORK BURGERS
The combination of meats is the secret behind these beef and pork burgers. They're ideal for summer grilling, and everyone loves them. Plus, you can easily double or triple the recipe for large get-togethers. -Sharon Adamczyk, Wind Lake, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- In a small skillet, cook bacon, onion and garlic over medium heat until the bacon is crisp; drain and place in a small bowl. Stir in the bread crumbs, egg, water, parsley, salt, marjoram, paprika and pepper. Crumble beef and pork over the mixture and mix well. Shape into eight 3/4-in.-thick patties., Grill, uncovered, over medium-hot heat for 4-5 minutes on each side or until a thermometer reads 160°. Serve on buns with mayonnaise, lettuce and tomato.
Nutrition Facts : Calories 412 calories, Fat 20g fat (7g saturated fat), Cholesterol 105mg cholesterol, Sodium 992mg sodium, Carbohydrate 28g carbohydrate (5g sugars, Fiber 2g fiber), Protein 28g protein.
GRILLED PORK BURGERS
Steps:
- In a large bowl, combine the first eight ingredients. Crumble pork over mixture and mix well. Shape into six patties. , Grill burgers, covered, over medium heat for 4-5 minutes on each side or until a thermometer reads 160°., Serve on buns; top with lettuce, tomato and onion if desired.
Nutrition Facts : Calories 522 calories, Fat 28g fat (11g saturated fat), Cholesterol 145mg cholesterol, Sodium 690mg sodium, Carbohydrate 28g carbohydrate (4g sugars, Fiber 2g fiber), Protein 38g protein.
GROUND PORK BURGERS
Make and share this Ground Pork Burgers recipe from Food.com.
Provided by SoupCookie
Categories Pork
Time 25m
Yield 4 burgers, 4 serving(s)
Number Of Ingredients 7
Steps:
- Put all ingredients in a large bowl. mix & mash together with a fork, form into 1/4 lb. patties.
- I grilled these on a small indoor grill type machine which drains excess fat. Grill 10 min's or until no longer pink in center.
Nutrition Facts : Calories 308.2, Fat 24.1, SaturatedFat 8.9, Cholesterol 81.7, Sodium 396.6, Carbohydrate 2.5, Fiber 0.3, Sugar 0.9, Protein 19.4
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