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.
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.
GARLIC MUSHROOM PORK BURGERS
My DH cannot eat red meat for health reasons, so I have to get creative sometimes! I made this up last week. DH keeps telling me I need to post this recipe on here because he loved it, so here it is!
Provided by godsjoyfulkid
Categories Lunch/Snacks
Time 30m
Yield 3-5 serving(s)
Number Of Ingredients 4
Steps:
- Sauté mushrooms and garlic.
- Mix with ground pork.
- Add 3 splashes of Worcestershire sauce.
- Mix thoroughly.
- Broil in oven 10 minutes (depending on oven), flipping once.
- *I would also probably add some chopped onion to the sauté, but DH can't have those, so I haven't tried it.
Nutrition Facts : Calories 411.1, Fat 32.2, SaturatedFat 11.9, Cholesterol 109, Sodium 89.7, Carbohydrate 2.4, Fiber 0.4, Sugar 0.7, Protein 26.8
BASIL & GARLIC PORK BURGERS
Summertime is burger time for us - here's an alternative to the usual beef or poultry burger. From the food blog The Hungry Mouse.
Provided by Pinay0618
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Combine all ingredients except oil and shape into four patties.
- Heat oil in a large skillet. Brown patties over medium heat until you get a nice crust on each side, then lower heat and continue cooking until patties are cooked through, 10 to 15 minutes.
Nutrition Facts : Calories 679, Fat 47.2, SaturatedFat 17.5, Cholesterol 213.4, Sodium 166.3, Carbohydrate 1, Fiber 0.3, Protein 58.6
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
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