Pork Sage And Bacon Burgers Recipes

GROUND PORK BURGER WITH SMOKED BACON AND CHEDDAR

Steps:

• Heat charcoal or gas grill to medium. Combine ground pork, onion and hot sauce; mix well with hands. Shape into 4 (8-oz.) burgers; season with salt and pepper on both sides.
• Grill burgers until internal temperature reaches 165 degrees F., turning after 8 minutes. Place 2 slices cheese on top of each burger to melt.
• Lightly toast brioche buns on grill, being careful not to burn. Place pork burgers on buns; top each with 4 half strips of bacon.
• Serve with lettuce, tomato, pickles, mayonnaise and mustard on the side.

BEST EVER BBQ PORK BACON BURGERS

Steps:

• Fry bacon until done but not crisp, add minced garlic half way through cooking bacon. Drain fat and set aside.
• In a bowl mix eggs, rosemary, thyme and pepper until blended.
• Add pork, shallot, onion, and the rest of the ingredients including the bacon/garlic, but not the cheese.
• Mix thoroughly and form patties.
• BBQ on medium for 10-12 mins per side.
• Top with cheese and your favorite toppings on a bun.
• * I mixed mayo, mustard and some finely chopped red onion together to spread on the bun -- delicious!

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.

APPLE AND SAGE PORK BURGERS

Steps:

• Put the pork into a large bowl - it is easier to work with if it is not too cold from the fridge. Grate the apple and the onion together (this can be done in the food processor). Add to the pork in the bowl. Add the bread crumbs to the mixture and work together with clean hands until everything is well blended.
• Finely chop the sage and add to the mixture with a pinch of salt and a grind of pepper, and continue working until completely mixed.
• Divide the mixture into eight equal portions and form into patties. Refrigerate until ready to use, or wrap each tightly and freeze for up to 3 months.
• Lightly salt and pepper the patties.
• Put patties on the grill and 20 min or until cooked thoroughly.
• Cut up second onion, and caramelize them in vegetable oil.
• While the burgers are cooking, put butter in a small pan. Put it on medium heat until it starts to bubble. Turn down to low heat, chop the sage and put it in the butter. Cook for 5 minute Dip buns in the browned butter and place on grill to toast.
• Remove buns and burgers and put it all together and top with caramelized onions.