Harissaporkpattiesorburgers Recipes

PERFECT PORK BURGERS

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.

HAMBURGER PATTIES

Steps:

• Sometimes I vary the seasonings- using a steak seasoning or Cajun seasoning instead of salt and pepper.
• Mix ingredients with your hands using a light touch.
• Don't be tempted to overmix.
• If you do, it becomes too dense.
• When charcoal grilling, add 1/2 cup water to the beef mixture to keep it from drying out.
• For pan frying, don't use a nonstick pan- it won't brown as well, and heat some oil in the pan before adding burgers to keep the burgers from sticking and to help sear and form a nice brown, crispy exterior.
• Either method will take about 10- 12 minutes of cooking time, depending on thickness of patty, temperature of heat source and your preference (we like ours medium cooked).
• Note: when pan-frying don't be tempted to press down and squeeze all the juice out, just turn them more often (turn only once on the grill).

JUICIEST HAMBURGERS EVER

Steps:

• Preheat grill for high heat.
• In a large bowl, mix the ground beef, egg, bread crumbs, evaporated milk, Worcestershire sauce, cayenne pepper, and garlic using your hands. Form the mixture into 8 hamburger patties.
• Lightly oil the grill grate. Grill patties 5 minutes per side, or until well done.

HARISSA PORK PATTIES OR BURGERS

Steps:

• In a bowl mix the sausage meat with the all the other ingredients, except the olive oil.
• Shape into 8 patties, it might be sticky, flour your hands if it makes it easier.
• Heat the oil in a frying pan and cook them for 4-5 minutes on each side.
• If you have to do this in batches, use half the oil for the first batch and keep the patties warm whilst you fry the others.

HARISSA BURGERS

Steps:

• Place meat in large mixing bowl. Sprinkle with harissa, fennel, garlic, coriander, cumin and cinnamon. Season with salt and pepper. Mix quickly by hand. Divide into 4 portions. Form each into large patty, making thinner at centres and thicker at edges. Refrigerate until ready to use.
• Barbecue directly over medium-high heat on lightly oiled grill, about 4 minutes per side for medium-rare. Alternately, cook in large skillet or grill pan over medium-high heat.
• Place burgers in buns.

HARISSA-SPICED ROAST PORK

Steps:

• Mix together harissa, thyme, lemon zest and juice, and vinegar for marinade.
• Mix salt, paprika, and pepper for dry rub. Stir 1 tablespoon dry rub into marinade. Place pork, skin side down, in a large roasting pan; pour marinade over pork. Flip pork; with a sharp knife, score skin (but not meat) in a diamond pattern at 1/2-inch intervals. Pat remaining dry rub over skin. Cover, and refrigerate at least 8 hours and up to 1 day. Bring to room temperature before roasting, 1 to 2 hours.
• Preheat oven to 325 degrees. Cover pan with parchment-lined foil, and roast pork until fork-tender, about 5 hours. Remove foil from pan, and roast 30 minutes more. Raise temperature to 425 degrees, and roast until skin is deep brown and crisp, about 45 minutes. Remove from oven, and tent with foil. Let rest 45 minutes before carving. Serve with harissa-spice barbecue sauce.