Perfect Pork Burger Recipes

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.

QUICK AND EASY PORK BURGERS

Steps:

• Mix all of the ingredients in a bowl.
• Let the mix refrigerate for at least 30 minutes.
• Then press the mixture into patties (I make 4 of them).
• You have many choices on how to cook these!
• You can cook them on your indoor grill for 5-10 minutes each, or until they are cooked throughly.
• You could also cook them on the outdoor grill for 5-10 minutes each, or until they are cooked throughly.
• Lastly, you could cook them on the stove for 5-10 minutes each, or until they are cooked throughly.
• Serve on a bun, or by itself.

BEST GROUND PORK BURGER

Steps:

• Mix together ground pork, 1 teaspoon salt, 1 tablespoon pepper, and 1/4 cup barbecue sauce until combined (try not to overmix).
• Form into 8 burger patties about 3/4 of an inch thick.
• I usually divide the burgers into 8 balls, as equal as I can get them, and then make the patties.
• Prepare a rimmed baking sheet with tinfoil and a rack lightly coated in cooking spray. Preheat the oven to 350° F.
• Cook for approximately 25 to 30 minutes. Stop every 10 minutes to baste with barbecue sauce and flip the burgers over. Rotate the tray halfway through for more even cooking.
• Prepare grill for cooking over medium-hot charcoal or medium heat for gas.
• Oil grill rack, and then add the patties.
• Turn the burgers over occasionally, until cooked through, about 10 minutes per side. While cooking brush top of each patty with additional barbecue sauce.
• To melt the cheese, add slices in the last few minutes of cooking time and cook until melted.
• Serve up freshly cooked ground pork burgers with cheese, lettuce, tomato, more barbecue sauce, and anything else you can think of! Enjoy!

PERFECT PORK BURGERS

Steps:

• Pulse the bacon and garlic in a food processor until coarsely ground.
• Combine the ground pork, salt, pepper and sage in a large bowl. Add the bacon mixture and gently mix with your hands. Gently form the meat into 4 balls and then lightly press into 4" wide, 1" thick patties. Make a 2" wide indention in the center of each with your thumb to prevent the burgers from bulging when grilling.
• Preheat grill to medium high. Season patties with pepper. Grill, undisturbed, until marked on the bottom, 5-6 minutes. Turn and grill other side until marked and patties feel firm, 4-6 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 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.

PERFECT PORK BURGER

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.