Recipes For Grilled Pork Burgers

GRILLED SOUTHWEST PORK BURGERS RECIPE

Steps:

• Using a fork in a large bowl mix together the bread, shallot, milk, hot peppers, soy sauce, Worcestershire, chili powder, thyme, pepper, salt, and rosemary. Mash the bread with the fork while mixing to kind of form a paste. Add the pork to the mixture, and mix using your hands until well combined. Divide meat into 4 equal parts and form 4 patties about ½ inch thick.
• Preheat and prepare grill on high heat, reduce heat to medium, and grill patties until nicely browned and slightly charred on one side; flip and continue cooking until done. (150F.) while patties are cooking lightly toast buns cut side down.
• Serve with your choice of condiments

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.

GRILLED PORK BURGERS

Steps:

• Place the ground pork in a large bowl. Add the ginger, sage, salt and pepper. Mix until well combined.
• Using the ground pork, form 7 large burgers.
• Heat the gas grill to 400 degrees.
• While the grill is heating, saute the peppers and onions in the olive oil in a frying pan over medium heat until they are tender (4-5 minutes).
• Place the burgers on the preheated grill and allow them to cook for 6-7 minutes on each side, until the burgers are cooked through.
• Place a cooked burger on the bun and top it with the sautéed peppers and onions.
• Add cheese and spinach, if desired.

GRILLED PORK BURGERS INDOCHINE

Steps:

• Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium high.
• For the Dressing: combine the mayonnaise, basil, cilantro, green onions, and lime juice in a bowl. Cover and refrigerate.
• For the Patties: combine the fish sauce, jaggery, and chili sauce in a medium bowl. Add the pork, peanut butter, ginger, garlic, and star anise and blend loosely with a fork. Form into 6 equal patties the approximate dimensions of the rolls, making a slight depression in the middle of the patties to compensate for the tendency to bulge during cooking.
• Brush the grill rack with oil. Grill the patties with the grill top closed for 4 minutes. Turn and grill until an instant-read thermometer inserted into the center of the patties registers 160 degrees F, about 4 minutes longer.
• During the last 2 minutes of grilling the patties, place the rolls, cut side down, on the grill to toast.
• To assemble the burgers: spread the roll bottoms with a thin layer of dressing, followed by a lettuce leaf. Add the patties and top with generous dollops of the dressing. Add the roll tops.

GRILLED PORK BURGERS

Steps:

• Patty out your ground pork into 4-6 patties, depending on how thick you prefer.
• Salt and pepper both sides.
• Grill to an internal temperature of 160 degrees - 4-7 minutes on each side depending on the thickness of your patty.
• Top the way you like!

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.

GRILLED ITALIAN PORK BURGER

Steps:

• In a medium bowl, mix together the pork, red wine, garlic, fennel seed, salt and pepper.
• Pat gently into 4 patties.
• Brush each patty lightly with olive oil. Place directly over hot coals on grill. Close grill hood and grill for 5 minutes, turn and cook on second side for 4 minutes or no longer pink.
• Serve on hard rolls with cheese,lettuce, tomato, and onion garnish, if desired.

MUSHROOM STUFFED GRILLED PORK BURGERS

Steps:

• In a skillet, saute the mushrooms, onion and garlic until tender in butter (about 2-3 minutes); set aside to cool.
• In a bowl, combine ground pork, mustard (if using) Worcestershire sauce, seasoning salt and pepper; mix well.
• Shape into 24 even size patties about 4-5-inches in diameter (this is for the top and bottom patties).
• Divide and spoon the mushroom mixture evenly onto center of 12 patties; place another pattie on top, and seal the edges of the meat tightly all around.
• Place patties on grill about 6-inches over medium coals.
• Grill about 20-22 minutes turning once until the patties are thoroughly cooked.
• Serve on buns.

GRILLED PORK BURGERS WITH PINEAPPLE SALSA

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Layer pineapple and peppers on a baking sheet. Drizzle evenly with 1 tablespoon olive oil.
• Bake in the preheated oven until browned, 15 to 20 minutes. Stir occasionally to prevent overbrowning.
• Meanwhile heat remaining olive oil in a large skillet over medium heat. Cook and stir onion until soft, about 5 minutes.
• Combine pineapple-pepper mixture, onion, orange juice, salt, and pepper in a blender or food processor. Puree until salsa is thoroughly combined. Add cilantro and blend lightly. Chill for approximately 1 hour.
• Combine ground pork, seasoned salt, paprika, dill, garlic powder, hot sauce, and red pepper in a large bowl. Blend well using your hands. Shape mixture into 8 patties.
• Preheat a gas or charcoal grill for medium-high heat and lightly oil the grate.
• Grill burgers until browned, 5 to 7 minutes per side. Cook 5 minutes for medium-well; 7 minutes for well done.
• Place burgers on buns and garnish with pineapple salsa.

GRILLED PORK BURGERS WITH CREAMY THAI-INSPIRED SLAW

Steps:

• Preheat the grill to 425ºF-450ºF. A grill pan sprayed with non-stick cooking spray over medium-high heat on the stove also works.
• In a bowl, combine all burger ingredients. Use your hands to mix well until all ingredients are incorporated together. Shape burgers into 4 patties, using your thumb to make a slight indentation in the middle of each one.
• Grill burgers for 9 to 10 minutes on one side, flip, and grill for another 5-8 minutes on the other side, or until cooked to 160ºF internal temp.
• While the burgers are grilling, prepare the slaw ingredients and place in a medium bowl. In a separate bowl, whisk together all of the dressing ingredients. Pour dressing over slaw ingredients and toss together until well incorporated.
• To serve, place burgers on buns or lettuce wraps. Top each burger with a generous amount of the slaw, and serve any extra slaw on the side.

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.