Honey Peppered Pork Burger With Fresh Peach Relish Recipes

CLASSIC HAMBURGER

Steps:

• Preheat grill to medium-high (or see Stovetop Variation).
• Combine onion, oil and 1 tablespoon ketchup in a medium saucepan. Cover and cook over medium-high heat, stirring often, until the onion is softened, 5 to 7 minutes. Reduce heat to medium-low, uncover and cook, stirring occasionally, until very soft, 5 to 8 minutes more. Transfer to a medium bowl and let cool for a few minutes.
• Meanwhile, combine the remaining 1 tablespoon ketchup, mayonnaise, relish and vinegar in a small bowl. Set aside.
• Add beef, Worcestershire (or steak sauce) and pepper to the onion and gently combine without overmixing. Form into 4 patties, about 3/4 inch thick.
• Oil the grill rack (see Tip). Grill the burgers, turning once, until an instant-read thermometer inserted in the center registers 165 degrees F, 4 to 5 minutes per side.
• Assemble the burgers on toasted buns with the ketchup-mayonnaise sauce, tomato slices and lettuce.

PEACH AND PEPPER RELISH

Steps:

• In medium bowl, mix all ingredients. Serve or cover and refrigerate.

BOLD HONEY-BARBECUE BURGER

Steps:

• Combine ground beef, green onions, garlic powder and cayenne pepper; form into 4 patties. Sprinkle both sides with steak seasoning. Cover and chill. (These can be made several hours ahead.)
• Brush buns with melted butter, set aside. Mix barbecue sauce with honey in a small bowl; set aside.
• Preheat grill (medium-high heat). Grill burgers to an internal temperature of 160°F, about 4 to 6 minutes per side. Two minutes before burgers are finished, grill buns, butter side down, until golden brown. Place Borden® American Cheese Singles on burgers to melt.
• Serve each burger on a buttered bun topped with 2 slices crisp bacon and onion rings, honey barbeque sauce, lettuce and tomato.

PEACH AND PEPPER RELISH

Steps:

• Place peaches, red bell peppers, and banana pepper in a large pot. Add vinegar, salt, and lemon halves; cook and stir over medium heat, stirring frequently, until peaches and peppers soften, about 30 minutes. Remove lemon halves with a slotted spoon; stir in sugar. Simmer until sugar dissolves and relish is slightly reduced, another 30 minutes.

PORK BURGERS WITH GRILLED PINEAPPLE & PEPPERS

Steps:

• In a small bowl, mix mustard, honey and teriyaki sauce., In a large bowl, combine pork, onions, ginger, allspice and pepper, mixing lightly but thoroughly. Shape into four 1/4-in.-thick patties., Grill burgers, covered, over medium heat until a thermometer reads 160°, 2-3 minutes on each side., Meanwhile, brush pineapple slices with 1 tablespoon mustard mixture. Grill until lightly browned, 2-3 minutes on each side. Grill pepper rings until crisp-tender, 1-2 minutes on each side. Cut pineapple and pepper slices in half. Grill rolls, cut side down, until toasted, 30-60 seconds., Serve burgers on rolls with lettuce, pineapple slices, pepper rings and remaining mustard mixture.

HONEY GLAZED PORK TENDERLOIN WITH FRESH PEACH SALSA

Steps:

• For the salsa:.
• Cut the peach in half. Remove the pit and dice the fruit. Place in a small bowl. Add the cilantro, onion, honey, oil, lime zest and juice, salt and pepper. Stir gently and allow to sit, covered.
• For the pork:.
• Remove excess fat and the silver skin from the tenderloin. Put the tenderloin in shallow bowl large enough to accommodate it. Drizzle with 2 tablespoons of the olive oil and sprinkle with the garlic, salt and pepper. Drizzle with the honey. Let sit for 30 minutes.
• Prepare a grill to medium-high heat. Put the marinated pork on the grill and cook, about 5 minutes. Shift the pork 90 degrees and grill for 5 more minutes. Flip it over and repeat. Cook until the internal temperature is 145 degrees F. Remove from the grill and let sit for 5 minutes.
• Place the remaining 2 tablespoons olive oil in a saute pan. Add the shallots when the oil starts to shimmer. Saute until crispy, and then drain on a paper towel. Sprinkle with salt.
• Slice the pork and serve with the shallots and salsa.

SWEET AND TANGY PEACH RELISH

Steps:

• Combine peaches, sugar, vinegar, and hot pepper flakes, and briskly simmer, uncovered, until liquid thickens slightly, 15 to 20 minutes. Stir in onion and salt and simmer for 5 minutes. Relish will continue to thicken as it cools.

SPICY HONEY-GLAZED GRILLED PORK CHOPS WITH PEACH PICO DE GALLO

Steps:

• Trim excess fat from pork chops. Pat dry and season both sides with salt. Set aside.
• Mix red pepper flakes, garlic powder, onion powder, paprika, ½ tsp. cumin seeds, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a small bowl to combine. Heat honey in a small saucepan over medium just until warm. Remove pan from heat and stir in spice mixture. Set spiced honey aside.
• Toss peaches, red onion, jalapeño, lime juice, cilantro, remaining ½ tsp. cumin seeds, and remaining 2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt in a medium bowl to combine. Chill peach pico de gallo until ready to serve.
• Prepare a grill for 2-zone heat (for a charcoal grill, bank two thirds of coals on one side of grill and scatter remaining coals on other side; for a gas grill, set one burner to high heat and remaining burners to medium-low); oil grate. Grill reserved chops on hotter side of grill, moving to cooler side as needed to control flare-ups, until lightly charred on both sides, about 3 minutes per side. Move pork chops to cooler side of grill, cover, and grill, turning often and basting with reserved spiced honey, until an instant-read thermometer inserted into the thickest part of pork chops registers 145°, about 5 minutes longer. Transfer pork chops to a platter and let rest 10 minutes.
• Spoon peach pico de gallo over pork chops just before serving.

HONEY PEPPER PORK CHOPS

Steps:

• Preheat grill to to medium-high.
• Combine honey and hot pepper sauce in small bowl.
• Season chops with salt and pepper to taste.
• Grill chops, turning and brushing frequently with glaze, 8 to 15 minutes or until done (internal temp 155°F).
• Remove chops from grill and brush with remaining glaze.
• Refrigerate leftovers.

HONEY-PEPPERED PORK BURGER WITH FRESH PEACH RELISH

Steps:

• In a mixing bowl combine pork, coriander, garlic, pepper, salt, ketchup, and peppers. In a small microwavable bowl heat the honey for 10 seconds. Add the mustard to the honey and mix well. Add the honey/mustard mix to the pork. Using your hands or fork work the pork mixture until ingredients are well combined. Do not overmix. Shape the pork into 4 patties. Cook on a grill, grill pan or in saute pan over medium heat. Cook each burger about 5 minutes on each side or until nicely caramelized and cooked thru.
• For the Peach Relish: Combine peaches, red onion, garlic, honey, apple cider vinegar, cayenne, salt and pepper. The relish should be chunky. Keep refrigerated intil ready to use. Can be made a day ahead. To assemble the burger: Serve with toasted onion rolls and top with shredded cabbage and fresh peach relish.