RANCH-STYLE PORK BURGERS
"We use our grill all year, and this recipe is quick and easy enough for busy weeknights," writes Kathleen Dougherty from Williamsville, Illinois. Her hefty burgers make a nice alternative to ground beef, and the ranch dressing punches up the flavor.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- In a small bowl, combine the pork, dressing mix, onion and pepper. Shape into two patties. , Grill, uncovered, over medium heat for 4-5 minutes on each side or until a thermometer reads 160°. Top each patty with a cheese slice; cover and grill just until cheese begins to melt. Serve on buns with lettuce and tomato if desired.
Nutrition Facts : Calories 374 calories, Fat 16g fat (5g saturated fat), Cholesterol 100mg cholesterol, Sodium 890mg sodium, Carbohydrate 27g carbohydrate (4g sugars, Fiber 1g fiber), Protein 31g protein.
PERFECT PORK BURGERS
Provided by Food Network Kitchen
Time 25m
Yield 4 burgers
Number Of Ingredients 9
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.
SPICY PORK BURGERS WITH BLACK BEANS AND CHUTNEY
Provided by Alex Guarnaschelli
Time 1h35m
Yield 4 servings
Number Of Ingredients 28
Steps:
- For the dried fruit chutney: Heat the oil in a large skillet over medium heat until it begins to smoke lightly, then add the onions and garlic and sprinkle with the salt and red pepper flakes. Cook until the onions and garlic become translucent, 5 to 8 minutes. Add the vinegar, sugar, cloves and cinnamon stick. Stir to blend and bring to a simmer. Cook for 10 to 12 minutes to let the vinegar mellow. Add the raisins, apricots, figs, cognac and 1 cup water and cook over low heat, stirring occasionally, for 25 to 30 minutes. Let cool.
- For the black beans: Meanwhile, heat a large saute pan over medium heat and add the onions, oil and a generous pinch of salt. Add the sugar and cook until the onions are caramelized and tender, 15 to 20 minutes. Stir in the vinegar and beans and cook so the ingredients meld together, 1 to 2 minutes. Set aside.
- For the spicy pork burgers: Break up the meat in a medium bowl and spread it up on the sides so that the seasoning can really permeate the meat. Add the sherry, soy sauce, Worcestershire and cayenne. Mix with your hands to make sure all of the flavors get integrated but do not overmix. (The more you work the meat, the tougher the burger.) Form the meat into 4 even patties about 3/4-inch thick.
- Heat a large cast-iron skillet and add the oil. When the oil begins to smoke lightly, remove the skillet from the heat and arrange the patties in a single layer in the skillet. Return the skillet to the heat and cook, undisturbed, for 5 to 6 minutes. Rotate the patties a quarter turn and cook until cooked through, 3 to 5 more minutes. Use a metal spatula to flip the patties on their second sides and cook for an additional 5 to 8 minutes. Remove the skillet from the heat and place 2 slices of American cheese on each patty. Let the patties rest in the skillet so the cheese melts.
- Arrange the roll bottoms on a work surface and top with lettuce. Top the lettuce with the patties, spoon some of the chutney and black beans on each and finish with the roll tops.
RANCH STYLE PORK BURGERS
These hefty pork burgers makes a nice alternative to ground beef, and the ranch dressing punches up the flavor.
Provided by weekend cooker
Categories Pork
Time 30m
Yield 4 hamburgers, 4 serving(s)
Number Of Ingredients 8
Steps:
- In a small bowl, combine the pork, dressing mix, onion, and pepper.
- Shape into 4 patties.
- Grill uncovered, over medium heat for 7-8 minutes on each side or until meat thermometer reaches 160 degrees.
- Top each patty with a cheese slice, cover and grill until cheese begins to melt,.
- Serve.
Nutrition Facts : Calories 527.9, Fat 33.7, SaturatedFat 14.4, Cholesterol 107.5, Sodium 323.5, Carbohydrate 23.4, Fiber 1, Sugar 3.3, Protein 30.9
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.
Nutrition Facts : Calories 522 calories, Fat 28g fat (11g saturated fat), Cholesterol 145mg cholesterol, Sodium 690mg sodium, Carbohydrate 28g carbohydrate (4g sugars, Fiber 2g fiber), Protein 38g protein.
RANCH BURGERS
The beef burgers stay juicy and delicious on the grill or stove top! Serve on buns with your favorite condiments.
Provided by DAMIANSMOMMY
Categories Main Dish Recipes Burger Recipes 100+ Hamburger Recipes
Time 25m
Yield 8
Number Of Ingredients 5
Steps:
- Preheat the grill for high heat.
- In a bowl, mix the ground beef, ranch dressing mix, egg, crushed crackers, and onion. Form into hamburger patties.
- Lightly oil the grill grate. Place patties on the grill, and cook 5 minutes per side, or until well done.
Nutrition Facts : Calories 268 calories, Carbohydrate 7.7 g, Cholesterol 97.6 mg, Fat 15.2 g, Fiber 0.4 g, Protein 23.1 g, SaturatedFat 5.7 g, Sodium 392.7 mg, Sugar 0.7 g
GARLICKY PORK BURGER
If you are cautious, you can cook a little meat and then taste it. Though there are virtually no reported cases of trichinosis from commercial pork in the United States, few people will sample raw pork - or lamb, with which the danger is even less. So the thing to do is season the meat, then cook up a spoonful in a skillet, taste and season as necessary. Remember that the burger is the cousin not only of the steak - which often takes no seasoning beyond salt and pepper - but also of the meatloaf and the meatball, both of which are highly seasoned. Think about adding minced garlic in small quantities, chopped onion, herbs (especially parsley), grated Parmesan, minced ginger, the old reliable Worcestershire, hot sauce, good chili powder and so on. It's hard to go wrong here.
Provided by Mark Bittman
Categories dinner, easy, lunch, quick, burgers, main course
Time 20m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Start a charcoal or wood fire or preheat a gas grill. Or, on stove top, heat a large, heavy skillet over medium-high heat for 3 or 4 minutes.
- Put meat, salt, pepper, garlic and fennel in food processor, in batches if necessary, and pulse until coarsely ground: finer than chopped, but not much. Put it in a bowl and sprinkle with salt and pepper. Taste, then add more seasoning if necessary. (If desired, cook a teaspoon of meat in a pan before tasting.) Handling meat as little as possible to avoid compressing it, shape it lightly into 4 or more burgers.
- Fire is hot enough when you can barely stand to hold your hand 3 or 4 inches over rack for a few seconds. Grill burgers about 5 minutes a side, or until medium. (Timing on stove top is the same.)
- Serve on buns, toast or hard rolls, garnished as you like.
Nutrition Facts : @context http, Calories 476, UnsaturatedFat 20 grams, Carbohydrate 1 gram, Fat 36 grams, Fiber 1 gram, Protein 34 grams, SaturatedFat 12 grams, Sodium 468 milligrams, Sugar 0 grams
RANCH BURGER
Make and share this Ranch Burger recipe from Food.com.
Provided by mightyro_cooking4u
Categories Lunch/Snacks
Time 11m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl, combine beef, salad dressing, bread crumbs, onion, salt and pepper. Shape into 6 patties. Grill over medium-hot coals 5 to 6 minutes until no longer pink in center (160 degreesF). Place on sesame seed buns with lettuce, tomato and red onion slices, if desired. Serve with a generous amount of additional salad dressing.
Nutrition Facts : Calories 527.4, Fat 32.3, SaturatedFat 8.6, Cholesterol 72.4, Sodium 1042.1, Carbohydrate 33, Fiber 1.7, Sugar 5, Protein 23.9
RANCH BURGER
Lean grilled beef burgers are served on whole wheat buns with onion slices, lettuce, tomato, and creamy ranch dressing.
Provided by Beef. It's What's for Dinner.
Categories Trusted Brands: Recipes and Tips Beef. It's What's for Dinner
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Combine Ground Beef, bread crumbs, egg white and seasoned salt in medium bowl, mixing lightly but thoroughly. Lightly shape into four 1/2-inch thick patties. Brush onion slices with 1/2 tablespoon oil.
- Place patties and onion slices on grid over medium, ash-covered coals. Grill patties, covered, 8 to 10 minutes (over medium heat on preheated gas grill 7 to 9 minutes), until instant-read thermometer inserted horizontally into center registers 160 degrees F, turning occasionally. Grill onions, 11 to 13 minutes or until tender, brushing with remaining 1/2 tablespoon oil and turning occasionally.
- Line bottom of each bun with lettuce. Place tomatoes and burgers on lettuce. Spoon dressing over burgers; top with onions. Close sandwiches.
Nutrition Facts : Calories 732 calories, Carbohydrate 86.9 g, Cholesterol 65.9 mg, Fat 26.8 g, Fiber 7.7 g, Protein 38.1 g, SaturatedFat 8 g, Sodium 1274.9 mg, Sugar 13.9 g
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