Pork And Cheese Burgers Recipes

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.

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.

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.

BEEF 'N' PORK BURGERS

Steps:

• In a small skillet, cook bacon, onion and garlic over medium heat until the bacon is crisp; drain and place in a small bowl. Stir in the bread crumbs, egg, water, parsley, salt, marjoram, paprika and pepper. Crumble beef and pork over the mixture and mix well. Shape into eight 3/4-in.-thick patties., Grill, uncovered, over medium-hot heat for 4-5 minutes on each side or until a thermometer reads 160°. Serve on buns with mayonnaise, lettuce and tomato.

PORK AND CHEESE BURGERS

Steps:

• Combine all ingredients in a bowl and mix well, it is probably easiest to add pork last.
• Form into 6 burgers, squeezing tightly to remove any excess moisture.
• Cook on medium to hot barbecue plate until well done, turning once during cooking.

DOUBLE PORK, DOUBLE CHEESE BURGERS

Steps:

• In a skillet, cook the bacon over moderate heat, stirring until cooked through, about 3 minutes.
• Transfer the bacon to paper towels to drain and let cool.
• In a large bowl, mix the bacon with the ground pork, garlic, thyme, salt and pepper.
• Shape into four 1-inch-thick patties.
• Light a grill.
• Drizzle the onion slices with olive oil and grill over moderately high heat until lightly charred, about 2 minutes per side.
• Transfer to a platter.
• Brush the cut sides of the buns with the melted butter and grill, cut sides down, until toasted, about 1 minute.
• Turn and grill for 30 seconds longer.
• Transfer the buns to the platter.
• Grill the burgers until charred outside and cooked through, about 5 minutes per side.
• Arrange 2 Camembert slices and a Gorgonzola slice on each burger and cook until the cheese is melted, 1 minute.
• On the bottom halves of the buns, layer the arugula, tomato, burgers and grilled onion.
• Close the burgers and serve.
• *The burgers can be refrigerated overnight. Bring to room temperature before grilling.

PORK & THYME CHEESEBURGERS

Steps:

• Melt the butter in a small frying pan, add the onion and cook on a medium heat until soft and translucent, then cool. Tip the pork into a large bowl and add the onion, egg yolks and thyme. Season well and mix together with your hands - don't overhandle or you will make the burgers tough. Divide the mixture into 4 and shape into burgers. Chill for 30 mins to firm up.
• Heat the barbecue and cook the burgers for 10 mins each side. Top each burger with a slice of cheese, followed by 1 tbsp apple sauce, then return to the barbecue and close the lid, cooking for a further 5 mins to allow the cheese to melt. If your barbecue doesn't have a lid, loosely cover with foil.
• Quickly toast the buns, then serve with the burgers and some salad leaves inside.