Herb And Mustard Pork Burger Recipes

APPLE & MUSTARD PORK BURGERS

Steps:

• Heat the grill to medium-hot. Boil the potatoes for 20-25 mins or until tender.
• Meanwhile, use your hands to squeeze any excess juice from the apple, then place in a bowl with the mince, onions, breadcrumbs, mustard, parsley and some seasoning. Use your hands to mix the ingredients until well combined. Add half the egg (reserve the rest for Chinese leaf pork wraps, see 'goes well with') and mix again. With clean, wet hands (to prevent sticking), shape the mixture into 2 burgers. Grill the burgers on a foil-lined tray for 18-20 mins, turning once until golden.
• Drain the potatoes, toss in the tzatziki straight away and serve with the burgers and rocket, if you like.

HERB BURGERS

Steps:

• In a bowl, combine the first 11 ingredients. Crumble beef over mixture and mix well. Shape into eight patties. , Grill, uncovered, over medium heat for 5-6 minutes on each side or until meat is no longer pink. Serve on buns with mayonnaise, lettuce, tomatoes and onion.

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.

HERB BURGER

Steps:

• Prepare and heat the barbecue.
• Place ground beef in mixing bowl and combine with the herbs, lemon juice, breadcrumbs, egg, and salt and pepper.
• Mix with your hands until well combined.
• Divide in to 8 portions.
• Shape the portions in to rectangular shaped patties about 6 inches long.
• Place on a hot barbecue plate and cook for 8-10 minutes each side, until well browned and cooked through.
• Cut each bread stick in to 4 sections, then each piece in half horizontally.
• Top each half with lettuce, tomato a herb burger and ketchup.
• Place remaining half of bread on top and serve immediately.

HERB-STUFFED PORK ROAST WITH MUSTARD GRAVY

Steps:

• Let pork sit at room temperature 30 minutes. Preheat oven to 400 degrees. In a food processor, puree parsley, oil, fennel seed, and garlic until smooth. Add raisins; pulse until finely chopped. Season with salt and pepper.
• On a cutting board, hold a knife parallel to bones of pork and cut down about 2 inches, being careful not to remove ribs.
• Turn pork so bones lie flat against board. Steadying pork and holding knife horizontally, continue to cut, unrolling pork, until you have a flat 1 1/2-inch-thick piece. Season with salt and pepper.
• Evenly spread herb mixture on top, leaving a 1/2-inch border. Tightly roll pork toward bones and secure with kitchen twine between bones. Season generously with salt and pepper. Place pork in a heavy-bottomed metal roasting pan.
• Roast until an instant-read thermometer inserted in center reads 145 degrees, about 1 hour. Transfer pork to a cutting board, tent with foil, and let rest 30 minutes. Pour pan drippings into a measuring cup and skim fat. Set pan across 2 burners.
• Add wine to pan and cook over medium, scraping up browned bits with a wooden spoon, until wine is reduced by half. Whisk in flour, then slowly whisk in broth and pan drippings. Cook, whisking, until gravy is thickened, 4 minutes. Stir in mustard and season with salt and pepper. Cut pork into chops and serve with gravy.

HERB AND MUSTARD PORK BURGER

Steps:

• In a mixing bowl, mix together the pork, mustard, honey, sage, parsley, yolk, breadcrumbs, lemon zest and shallots.
• Shape the pork mixture into
• 4 even-sized patties.
• Heat the olive oil in a frying pan. Add in the patties and fry until golden brown on both sides and cooked through.
• Serve the freshly fried patties between freshly griddled sourdough bread. Top the patties with red onion, gherkins, capers, Parmesan, a drizzle of olive oil, arugula and watercress.
• Serve with a relish of your choice.