Perfect Pork Burger Recipes

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QUICK AND EASY PORK BURGERS



Quick and Easy Pork Burgers image

Well, I made these up using our favorite ingredients. Ground pork is sometimes less expensive than ground beef. We have also had this with ground turkey and ground chicken. Everyone who has had them says that they are moist and flavorful. They are also easy to make! I usually make 4, we eat 2 and I freeze 2 to cook later. Enjoy! Let me know what you think of these :) .

Provided by Loves2Teach

Categories     Pork

Time 15m

Yield 4 burgers, 4 serving(s)

Number Of Ingredients 7

1 lb ground pork (or ground beef if you like)
5 tablespoons Worcestershire sauce
1 garlic clove, crushed
1/2 cup onion, diced
1/2 tablespoon dried basil
1/2 tablespoon Season-All salt (or other favorite seasoning, like Lawry's)
0.25 (1 1/4 ounce) package dry onion soup mix (optional)

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.

Nutrition Facts : Calories 325.1, Fat 24.1, SaturatedFat 8.9, Cholesterol 81.8, Sodium 273, Carbohydrate 6.4, Fiber 0.5, Sugar 3, Protein 19.5

PERFECT BURGER



Perfect Burger image

Bobby's Flay's Perfect Burger recipe from Food Network needs only a handful of ingredients, a hot grill and toasted hamburger buns.

Provided by Bobby Flay

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 5

1 1/2 pounds ground chuck (80 percent lean) or ground turkey (90 percent lean)
Kosher salt and freshly ground black pepper
1 1/2 tablespoons canola oil
4 slices cheese (optional)
4 hamburger buns, split; toasted, if desired

Steps:

  • Divide the meat into 4 equal portions (about 6 ounces each). Form each portion loosely into a 3/4-inch-thick burger and make a deep depression in the center with your thumb. Season both sides of each burger with salt and pepper.
  • IF USING A GRILL: Heat a gas grill to high or heat coals in a charcoal grill until they glow bright orange and ash over. Brush the burgers with the oil. Grill the burgers until golden brown and slightly charred on the first side, about 3 minutes for beef and 5 minutes for turkey. Flip over the burgers. Cook beef burgers until golden brown and slightly charred on the second side, 4 minutes for medium rare (3 minutes if topping with cheese; see step 3) or until cooked to desired degree of doneness. Cook turkey burgers until cooked throughout, about 5 minutes on the second side.
  • IF USING A GRILL PAN: Heat a grill pan over high heat on top of the stove. Cook the burgers as for a grill, above.
  • IF USING A SAUTE PAN OR GRIDDLE (PREFERABLY CAST IRON): Heat the oil in the pan or griddle over high heat until the oil begins to shimmer. Cook the burgers until golden brown and slightly charred on the first side, about 3 minutes for beef and 5 minutes for turkey. Flip over the burgers. Cook beef burgers until golden brown and slightly charred on the second side, 4 minutes for medium rare (3 minutes if topping with cheese) or until cooked to desired degree of doneness. Cook turkey burgers until cooked throughout, about 5 minutes on the second side.
  • Add the cheese, if using, to the tops of the burgers during the last minute of cooking and top with a basting cover, close the grill cover, or tent the burgers with aluminum foil to melt the cheese.
  • Sandwich the hot burgers between the buns and serve immediately.

PERFECT GRILLED BURGERS



Perfect Grilled Burgers image

Provided by Food Network Kitchen

Time 15m

Number Of Ingredients 0

Steps:

  • Preheat a grill to medium high. Form ground beef (preferably chuck) into 6-ounce patties and make an indentation in each. Season the patties on both sides with salt and pepper. Lightly brush the grill grates with vegetable oil, then grill the patties, indentation-side up, until marked on the bottom, about 5 minutes. Flip and cook until marked and slightly firm, about 3 more minutes for medium doneness. For cheeseburgers, top with 2 slices cheese during the last minute of cooking; cover the grill to melt.

BIG MOE'S PORK BURGERS



Big Moe's Pork Burgers image

Shredded Cheddar cheese, feta cheese crumbles, Worcestershire sauce and hot sauce add great flavor to these succulent grilled pork burgers from Moe Cason.

Provided by Smithfield(R)

Categories     Trusted Brands: Recipes and Tips     Smithfield®

Time 30m

Yield 10

Number Of Ingredients 9

3 (1 pound) packages Farmland® Fresh Ground Pork
1 small sweet onion, chopped
¾ cup feta cheese crumbles
¾ cup shredded Cheddar cheese
¼ cup Worcestershire sauce
¼ cup hot sauce
2 tablespoons minced garlic
Fresh cracked black pepper
Coarse sea salt

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.

Nutrition Facts : Calories 459.7 calories, Carbohydrate 3.3 g, Cholesterol 129.2 mg, Fat 37.4 g, Fiber 0.2 g, Protein 25.9 g, SaturatedFat 15.4 g, Sodium 527.5 mg, Sugar 1.6 g

THE PERFECT BASIC BURGER



The Perfect Basic Burger image

Nothing beats a simple hamburger on a warm summer evening! Ground beef is blended with an easy to prepare bread crumb mixture. Pile these burgers with your favorite condiments, pop open a cool drink and enjoy!

Provided by Lindsay Perejma

Categories     Main Dish Recipes     Burger Recipes     100+ Hamburger Recipes

Time 35m

Yield 4

Number Of Ingredients 5

1 egg
½ teaspoon salt
½ teaspoon ground black pepper
1 pound ground beef
½ cup fine dry bread crumbs

Steps:

  • Preheat an outdoor grill for high heat and lightly oil grate.
  • In a medium bowl, whisk together egg, salt and pepper. Place ground beef and bread crumbs into the mixture. With hands or a fork, mix until well blended. Form into 4 patties approximately 3/4 inch thick.
  • Place patties on the prepared grill. Cover and cook 6 to 8 minutes per side, or to desired doneness.

Nutrition Facts : Calories 317.3 calories, Carbohydrate 10 g, Cholesterol 124.5 mg, Fat 17.8 g, Fiber 0.7 g, Protein 27.4 g, SaturatedFat 6.8 g, Sodium 474.5 mg, Sugar 0.9 g

JUICIEST HAMBURGERS EVER



Juiciest Hamburgers Ever image

No more dry, lackluster burgers. These are juicy, and spices can be easily added or changed to suit anyone's taste. Baste frequently with your favorite barbeque sauce. If you find the meat mixture too mushy, just add more bread crumbs until it forms patties that hold their shape.

Provided by Jane

Categories     Main Dish Recipes     Burger Recipes     100+ Hamburger Recipes

Time 35m

Yield 8

Number Of Ingredients 7

2 pounds ground beef
1 egg, beaten
¾ cup dry bread crumbs
3 tablespoons evaporated milk
2 tablespoons Worcestershire sauce
⅛ teaspoon cayenne pepper
2 cloves garlic, minced

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.

Nutrition Facts : Calories 288.1 calories, Carbohydrate 9.1 g, Cholesterol 95.5 mg, Fat 17.8 g, Fiber 0.5 g, Protein 21.5 g, SaturatedFat 7 g, Sodium 196.3 mg, Sugar 1.7 g

PERFECT PORK BURGERS



Perfect Pork Burgers image

Make and share this Perfect Pork Burgers recipe from Food.com.

Provided by Kerena

Categories     Pork

Time 25m

Yield 4 burgers, 4 serving(s)

Number Of Ingredients 9

5 slices bacon
1 garlic clove, minced
1 lb ground pork
1 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper, plus more for seasoning burgers
1/4 teaspoon dried rubbed sage
4 potato buns, split
unsalted butter, softened, for spreading
Coleslaw, for topping

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.

Nutrition Facts : Calories 346.2, Fat 28.6, SaturatedFat 10.4, Cholesterol 88.6, Sodium 583.1, Carbohydrate 0.4, Fiber 0.1, Protein 20.4

PERFECT PORK BURGER



Perfect Pork Burger image

Provided by Food Network

Categories     main-dish

Time P3DT13h10m

Yield Twenty-five 7-ounce burgers

Number Of Ingredients 30

1/4 cup sesame oil
1 cup thinly sliced scallions, white part only
1/2 cup minced garlic
1/4 cup minced ginger
1/2 cup sambal chili paste
1/2 cup soy sauce
1 cup finely chopped fresh cilantro
1/4 cup finely chopped fresh basil
Salt and black pepper
10 pounds ground pork
Brioche buns, for serving
Bangin' Sauce, recipe follows
Kimchi, recipe follows
100 shishito peppers, blistered
25 over-easy eggs
2 tablespoons gluten-free hoisin sauce
1 1/2 teaspoons sweet chili sauce
1 1/2 teaspoons fresh-squeezed lemon juice
1 1/2 teaspoons fresh-squeezed lime juice
1 1/2 teaspoons fresh-squeezed orange juice
2 1/2 cups mayonnaise
1 cup sriracha
One 2-pound Napa cabbage, cut into 1-inch pieces
Kosher salt
1/2 cup sambal chili paste
1/4 cup peeled and minced fresh ginger
1/4 cup fish sauce
1 tablespoon minced garlic cloves
1 1/2 teaspoons sugar
4 medium scallions, cut into 1-inch pieces

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.

THE PERFECT PORK BURGER RECIPE - UNLIKE BEEF IT'S TRANS FAT FREE



The Perfect Pork Burger Recipe - Unlike Beef It's Trans Fat Free image

A yummy, healthier version of my Perfect Burger recipe, which is made with beef. In an attempt to eliminate trans fats from our diet, my fiancee and I have discovered that almost ALL ground beef, extra lean or not, has trans fats! We went without burgers for months until we found trans-fat-free ground pork at our grocery. I've also recently discovered the wonders of paprika in just about everything, and came up with this slight variation for a healthier burger! My fiancee LOVES them, I make them at least once a week.

Provided by kittyroara

Categories     Lunch/Snacks

Time 15m

Yield 4-6 burgers, 4-6 serving(s)

Number Of Ingredients 10

1 lb ground lean pork
1 medium onion, finely chopped
2 eggs
8 tablespoons Worcestershire sauce
1 1/2-2 cups oats
1 cup corn flake crumbs (or bread crumbs, but the cornflake crumbs hold it together better)
4 tablespoons mild paprika
1 -2 tablespoon garlic powder
ground pepper (to taste)
4 -6 whole grain buns

Steps:

  • Chop your onions while you preheat a non-stick frypan or barbeque at medium heat.
  • Place all ingredients in a large bowl, and mix thoroughly. I use my hands, but you can use a fork or spoon. Wear gloves for safety against bacteria and food-borne illnesses!
  • If you have to let the mixture sit, DO NOT mix in the oats and cornflake crumbs until just before you will cook them. Otherwise, the grains absorb too mcuh liquid and get mushy, making the mixture fall apart.
  • The mixture should hold together quite well and not crumble. If it does, you probably need a little more of the oats and cornflake crumbs.
  • Form the mixture into 4-6 patties (depending on the size of your buns). Keep in mind these do not shrink at much as beef burgers normally do - they hardly shrink at all actually.
  • Fry or barbeque on medium heat for a few minutes per side.
  • Garnish with your favourite toppings and enjoy!

Nutrition Facts : Calories 652.3, Fat 31.5, SaturatedFat 10.6, Cholesterol 174.8, Sodium 491.3, Carbohydrate 59.7, Fiber 9.5, Sugar 6.2, Protein 34.3

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From bbc.co.uk


HOW TO MAKE PERFECT BURGER PATTIES - SIMPLY RECIPES
2021-10-24 Wet your hands to keep the meat from sticking, then place 5-ounce mounds of beef on the parchment paper. Lori Rice. Press each mound gently in the center with the palm of one hand, while the other hand cups the beef and helps shape it into a circle. Lori Rice. The end result should be a depression, or dimple, in the middle of the patty with a 1 ...
From simplyrecipes.com


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Top Asked Questions

How to cook a pork burger on the grill?
Directions 1 In a large bowl, combine the first eight ingredients. Crumble pork over mixture and mix well. Shape into six patties. 2 Grill burgers, covered, over medium heat for 4-5 minutes on each side or until a thermometer reads 160°. 3 Serve on buns; top with lettuce, tomato and onion if desired.
What is the best way to make a Burger?
—Dawnita Phillips, Drexel, Missouri. 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.
How do you make a bacon and Pepper Burger?
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.
What are the ingredients in a pork burger?
A combination of sauteed onions, shallots, roasted garlic, bacon and spices pack these pork burgers full of flavor! THIS PORK BURGERS RECIPE IS: PALEO, GLUTEN FREE, PRIMAL, LOW CARB AND WHEAT BELLY FRIENDLY.

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