Italian Pork Burgers Recipes

ITALIAN BURGER

Steps:

• Gently toss together the chuck and sirloin in a large bowl, making sure not to overwork the mixture.
• Combine the dried parsley, fennel seed, granulated garlic and red pepper flakes in a small bowl. Sprinkle the spice mixture over the beef along, with the Parmesan, and fold gently to combine. Form the beef into four 3/4-inch-thick patties, each about 4 inches in diameter. Sprinkle each generously with salt and a few grinds of black pepper.
• Place the patties in the hot skillet; do not press down with a spatula. When the patties are seared and browned on one side, about 3 1/2 minutes, flip and cook on the other side until browned and the burgers are medium-rare, about 3 1/2 minutes.
• Split the hamburger buns. Arrange some arugula on the bottom buns and top each with a slice of tomato, a burger patty and a dollop of pesto. Top with the top halves of the rolls Serve with giardiniera.
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BIG MOE'S PORK BURGERS

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.

ITALIAN BURGERS

Steps:

• In a small bowl, combine the chili sauce, Parmesan cheese and Italian seasoning. Crumble beef over mixture and mix well. Shape into two patties; set aside., In a large skillet, cook peppers in oil over medium heat until crisp-tender. Remove and keep warm. In the same skillet, cook burgers for 4-5 minutes on each side or until a thermometer reads 160° and juices run clear, topping each with a pepper ring and cheese slice during the last 3 minutes., Meanwhile, combine ricotta cheese and parsley; spread over bun bottoms. Top with spinach and burgers; replace tops.

ITALIAN HAMBURGERS

Steps:

• Combine the first seven ingredients. Crumble beef and sprinkle 3 tablespoons Parmesan cheese over mixture; mix well. Shape into six patties. , In a large skillet, cook patties for 2 minutes on each side or until lightly browned. Combine the tomato sauce and Italian seasoning; pour over patties. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until meat is no longer pink. Sprinkle with remaining cheese. serve patties and sauce over spaghetti if desired.

GRILLED ITALIAN SAUSAGE BURGERS

Steps:

• Heat coals or gas grill for direct heat. Mix beef, sausage and bread crumbs in large bowl. Shape mixture into 6 patties, about 1/2 inch thick and 3 1/2 inches in diameter.
• Cover and grill patties 4 to 6 inches from medium heat 12 to 15 minutes, turning once, until meat thermometer inserted in center reads 160°. Top patties with cheese. Cover and grill about 1 minute longer or until cheese is melted. Add bread slices to side of grill for last 2 to 3 minutes of grilling, turning once, until lightly toasted.
• Spread toasted bread with mayonnaise; top 6 bread slices with lettuce, tomato and patties. Top with remaining bread slices.

ITALIAN PORK BURGERS

Steps:

• In a large bowl combine combine ground pork, 1 teaspoon of italian seasoning, salt and black pepper; mix well. Form mixture into four 3/4-inch thick patties.
• Cook patties, uncovered, on the rack directly over medium coals for 14-18 minutes or until done (160F) and juices run clear, turning once halfway through. Top each burger with cheese. Grill 1-2 minutes more until cheese begins to melt.
• Meanwhile, in a small bowl combine olives, oil, crushed red pepper and remaining 1/4 teaspoon italian seasoning. Top burgers with olive mixture.

GRILLED ITALIAN PORK BURGER

Steps:

• In a medium bowl, mix together the pork, red wine, garlic, fennel seed, salt and pepper.
• Pat gently into 4 patties.
• Brush each patty lightly with olive oil. Place directly over hot coals on grill. Close grill hood and grill for 5 minutes, turn and cook on second side for 4 minutes or no longer pink.
• Serve on hard rolls with cheese,lettuce, tomato, and onion garnish, if desired.

ITALIAN PORK SAUSAGE BURGERS

Steps:

• HEAT grill to medium heat. COMBINE apples, fresh fennel, parsley and raisins in medium bowl. Mix vinegar and oil until blended. Add to apple mixture; mix lightly. Refrigerate until ready to serve. MEANWHILE, grill sausage 10 min. or until done, turning occasionally. Transfer to cutting board; cut diagonally into 4 thin slices. MIX ground pork, peppers, Worcestershire sauce and fennel seed just until blended. Shape into 4 (1-inch-thick) patties. Grill 7 min. on each side or until done (160°F), adding buns, cut sides down, to grill to toast for the last minute. SPREAD cut sides of buns with mayo, then mustard. Place lettuce on bottom halves of buns; top with burgers, tomatoes and sausage. Cover with tops of buns. Serve with apple salad.

ITALIAN PORK SAUSAGE BURGERS

Steps:

• Heat grill to medium heat.
• Combine first 5 ingredients in medium bowl. Mix vinegar and oil until blended. Add to apple mixture; mix lightly. Refrigerate until ready to serve.
• Meanwhile, grill sausage 10 min. or until done (160ºF), turning occasionally. Transfer to cutting board; cut diagonally into 4 thin slices.
• Mix ground pork, peppers, Worcestershire sauce and fennel seed just until blended. Shape into 4 (1-inch-thick) patties. Grill 7 min. on each side or until done (160ºF), adding buns, cut sides down, to grill to toast for the last minute.
• Spread cut sides of buns with mayo, then mustard. Place lettuce on bottom halves of buns; top with burgers, tomatoes and sausage. Cover with tops of buns. Serve with apple salad.

ITALIAN PORK BURGER WITH FRESH TOMATO SALSA

Steps:

• Mix the pork mince with the fennel seeds, chilli flakes, oregano and some seasoning. Mix well with your hands until well combined, then shape into 4 burgers. Heat a drizzle of oil in a large frying pan - or fire up the BBQ and brush the burgers with a little oil - and cook the burgers for 5-7 mins on each side until cooked through.
• Meanwhile, mix the tomatoes, olives, balsamic vinegar and a drizzle more oil with some seasoning to make a salsa. Top the base of each roll with 1 tbsp mascarpone, a few spinach leaves, a burger and a spoonful of the salsa, then sandwich everything with the lid.

GRILLED ITALIAN BURGERS

Steps:

• Mix first 4 ingredients in large bowl. Season with pepper. Divide mixture into quarters. Shape each into 3/4-inch-thick party. Mix tomatoes and mayonnaise in small bowl to blend. (Can be prepared 1 day ahead. Cover patties and tomato mayonnaise separately and chill.)
• Prepare barbecue (medium-high heat). Grill burgers, onions and peppers until burgers are cooked through and onions and peppers are lightly charred, turning occasionally, about 10 minutes. Move peppers and onions to cool side of grill. Top burgers with cheese. Place rolls on grill cut side down. Cover with lid and cook until cheese melts and buns are heated through, about 2 minutes. Transfer buns to plates. Spread 3/4 tablespoon mayonnaise mixture over each bun half. Top with burger, then bell pepper and onion. Cover with top half of buns and serve.

GRILLED ITALIAN BURGERS

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil grate.
• Combine the beef, capers, eggs, olives, garlic powder, oregano, feta cheese, and bread crumbs in a bowl. Divide and form the mixture into 4 patties.
• Cook burgers on preheated grill about 6 minutes, turning once, to an internal temperature of 160 degrees F (70 degrees C), or to desired doneness.