Smoky Porky Burgers Recipes

SMOKY PORK BURGERS WITH FENNEL AND RED CABBAGE SLAW

Steps:

• To cook burgers: Prepare a grill.
• Gently toast fennel seeds in a dry skillet until aromatic.
• In a large bowl, combine fennel seeds, onion, garlic, salt and smoked paprika.
• Add pork and bacon. Toss gently until well mixed, without overworking meat.
• Divide into four portions and shape into patties. Place on a plate or platter and chill for at least one hour.
• Cook burgers for about 6 minutes on hot side of grill. After 3 minutes, flip and cook 3 more minutes, then move to cool part of grill for 3 more minutes. Burgers can also be fried in a pan over medium-high heat for about 3 minutes on each side. Let burgers rest for a few minutes, tented with foil, before serving.
• To prepare slaw: Whisk vinegars, mustard and salt in a bowl until salt is dissolved. Add oil and whisk until emulsified.
• Place fennel bulb and cabbage into bowl and toss to combine with dressing. Add fennel fronds and toss again just before serving.
• Place burgers on toasted or lightly grilled buns and top each with a little slaw.

BIG SMOKEY BURGERS

Steps:

• Preheat an outdoor grill for medium-high heat.
• Combine ground sirloin, onion, grill seasoning, liquid smoke, Worcestershire sauce, garlic, adobo sauce, and chipotle pepper in a large bowl. Form the mixture into 6 patties. Season with salt and pepper.
• Place burgers on preheated grill and cook until no longer pink in the center. Place a slice of Cheddar cheese on top of each burger one minute before they are ready. Place burgers on buns to serve.

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.

STUFFED SMOKY PORK BURGERS

Steps:

• In a large bowl, combine the first 8 ingredients, mixing lightly but thoroughly. Shape into 24 thin patties. Divide pineapple, bacon and barbecue sauce over center of 12 patties; top with remaining patties, pressing edges firmly to seal. Refrigerate, covered, for 1 hour., Grill burgers, covered, over medium heat or broil 4 in. from heat until a thermometer reads 160°, 7-8 minutes on each side. If desired, top with cheese; grill, covered, until cheese is melted, 1-2 minutes longer. Serve on buns and if desired top additional barbecue sauce, red onion and fresh basil.

SMOKY PORK BURGERS WITH APPLE AND ONION CHUTNEY

Steps:

• For the chutney: Bring the apples, onion, apple juice, vinegar, maple syrup and thyme to a boil over medium-high heat in a medium saucepan. Reduce the heat and simmer until the liquid has almost evaporated and the apples are soft, about 45 minutes. Cool and season with salt and pepper. The chutney can be made 1 day in advance.
• For the burgers: In a large bowl, combine the cheese, pancetta, apple, garlic, parsley, thyme, salt and pepper. Add the pork and mix well. Form the mixture into 6 burgers, each 4 1/2-inch in diameter and 3/4-inch thick.
• Place a grill pan over medium heat or preheat a gas or charcoal grill. Oil the grill with vegetable oil cooking spray. Drizzle the burgers with oil. Cook on low heat until cooked through, for 10 minutes on each side. The burgers are also ready when a meat thermometer registers 160 degrees F when inserted into the side of the burgers. Allow the burgers to rest for 10 minutes.
• Place the burgers on buns and top with chutney. Serve with lettuce leaves and sliced tomatoes if desired.

SMOKY PORKY BURGERS

Steps:

• In a large mixing bowl, combine meat, panko, onion, basil, smoked paprika and black pepper. Mix with hands until well blended. Form patties and stuff burgers with pineapple, bacon and BBQ sauce, spreading evenly. Place the top patty and seal the edges. Place burgers in a pie plate, cover with cling film and transfer to the fridge for 1 hour.
• Grill burgers at 500ºF preheated BBQ for 7 to 7 ½ minutes per side. If wanted, 3 minutes before the end of cooking, place 2 slices of Jarlsberg cheese per burger.