Stuffed Pork Burgers Recipes

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MANCHEGO-STUFFED PORK BURGERS



Manchego-Stuffed Pork Burgers image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 15

2 tablespoons vegetable oil, plus more for brushing
1/4 cup pimento-stuffed Spanish olives
4 cloves garlic
1 tablespoon dried oregano
1 tablespoon chili powder
2 teaspoons smoked paprika
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon ground allspice
3 tablespoons mayonnaise
1 1/4 pounds coarsely ground pork
Kosher salt and freshly ground pepper
1/4 pound manchego cheese, broken into bite-size pieces
4 Portuguese rolls, split
Pimentos, tomato, red onion and/or lettuce, for topping

Steps:

  • Preheat a grill to medium-high. Place the 2 tablespoons vegetable oil, the olives, garlic, oregano, chili powder, paprika, coriander, cumin and allspice in a food processor; pulse until smooth. Scrape the mixture into a large bowl and stir in 2 tablespoons mayonnaise.
  • Mix the pork into the olive mixture; season with salt and pepper. Shape into 4 patties, about 1/2 inch thick. Make a deep pocket in each; stuff with some manchego, then close the patty around the cheese.
  • Brush the burgers with oil; season with salt and pepper. Brush the grill with oil; grill the burgers until marked on the bottom, 5 minutes. Flip and continue grilling until just cooked through, 5 more minutes.
  • Brush the cut sides of the rolls with the remaining 1 tablespoon mayonnaise; grill until lightly toasted. Serve the burgers on the rolls with your choice of toppings.

Nutrition Facts : Calories 751, Fat 51 grams, SaturatedFat 18 grams, Cholesterol 117 milligrams, Sodium 1,024 milligrams, Carbohydrate 33 grams, Fiber 4 grams, Protein 39 grams

STUFFED SMOKY PORK BURGERS



Stuffed Smoky Pork Burgers image

These smoky pork burgers are far from ordinary. The ground pork makes them juicy and extra flavorful. Stuffing them takes a bit of extra time, but it's well worth it! -Francine Lizotte, Surrey, British Columbia

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 12 servings.

Number Of Ingredients 13

2 pounds ground beef
2 pounds ground pork
1/2 cup panko bread crumbs
1/2 cup finely chopped red onion
3 tablespoons minced fresh basil
2 teaspoons smoked paprika
1/2 teaspoon salt
1/2 teaspoon pepper
3/4 cup finely chopped fresh pineapple
12 bacon strips, cooked and crumbled
3/4 cup barbecue sauce
Sliced Jarlsberg cheese, optional
12 hamburger buns, split

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.

Nutrition Facts : Calories 508 calories, Fat 25g fat (9g saturated fat), Cholesterol 105mg cholesterol, Sodium 724mg sodium, Carbohydrate 33g carbohydrate (10g sugars, Fiber 1g fiber), Protein 35g protein.

STUFFED PORK BURGERS



Stuffed Pork Burgers image

Having raised hogs in the past, I've served pork often and in a variety of ways. Everyone who has sampled these burgers agrees that they are the best.-Jean Smith, Monona, Iowa

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 14

1/2 cup chopped fresh mushrooms
1/4 cup sliced green onions
1/4 teaspoon garlic powder
1 tablespoon butter
2 tablespoons Worcestershire sauce
1 teaspoon ground mustard
1/2 teaspoon salt
1/2 teaspoon pepper
1-1/2 pounds ground pork
4 kaiser rolls, split
4 lettuce leaves
4 slices red onion
8 thin slices tomato
Prepared mustard

Steps:

  • In a small skillet, saute the mushrooms, onions and garlic powder in butter until vegetables are tender. Remove from the heat. , In a large bowl, combine the Worcestershire sauce, mustard, salt and pepper. Crumble pork over mixture and mix well. , Shape into eight patties. Spoon mushroom mixture into the center of four patties to within 1/2 in. of edges. Top with remaining patties; pinch edges to seal. , Grill, uncovered, over medium heat for 4-5 minutes on each side or until a thermometer inserted in the meat reads 160°. Serve on rolls with lettuce, onion, tomato and mustard.

Nutrition Facts :

PERFECT PORK BURGERS



Perfect Pork Burgers image

Provided by Food Network Kitchen

Time 25m

Yield 4 burgers

Number Of Ingredients 9

5 slices bacon
1 clove garlic, minced
1 pound ground pork
Kosher salt and freshly ground pepper
1/4 teaspoon dried rubbed sage
Freshly ground pepper
4 potato buns, split
Unsalted butter, softened, for spreading
Coleslaw, for topping

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.

MUSHROOM STUFFED GRILLED PORK BURGERS



Mushroom Stuffed Grilled Pork Burgers image

These are wonderful grilled, of course you may season the ground pork to suit your taste, but I find if you are grilling the pork burgers, that they are better mixed with just the bare basics such as salt and pepper, Worcestershire sauce and mustard (if using) as the middle filling has a lot of flavor. I just stated the basics LOL! The filling alone, can be prepared up to a day ahead, also the pork burgers can be stuffed a day ahead, covered an refrigerated until ready to grill. This recipe produces a lot of pork patties (around 12-14) I most always prepare/stuff the patties and freeze half for next time, unless that is, you are feeding a gang of hungry people! I have used half ground pork and half ground beef for this also.

Provided by Kittencalrecipezazz

Categories     Pork

Time 45m

Yield 12 serving(s)

Number Of Ingredients 9

1 1/2 cups thinly sliced fresh mushrooms
1/2 cup thinly sliced green onion
2 -3 minced fresh garlic cloves
1 -2 tablespoon butter or 1 -2 tablespoon margarine
3 lbs ground lean pork
1 tablespoon Worcestershire sauce (or to taste)
1 teaspoon seasoning salt
black pepper
2 tablespoons prepared mustard (optional and to taste)

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.

Nutrition Facts : Calories 314, Fat 25.2, SaturatedFat 9.6, Cholesterol 84.3, Sodium 115.5, Carbohydrate 1.2, Fiber 0.3, Sugar 0.4, Protein 19.7

STUFFED PORK BURGERS



Stuffed Pork Burgers image

Make and share this Stuffed Pork Burgers recipe from Food.com.

Provided by Jolene20fan

Categories     Pork

Time 20m

Yield 4 serving(s)

Number Of Ingredients 5

5 tablespoons pesto sauce
1/2 teaspoon salt
1 teaspoon pepper
1 1/2 lbs ground lean pork
2 ounces low fat mozzarella, cute into 4 cubes

Steps:

  • Stir together pesto, salt and pepper in a mixing bowl.
  • Add pork and gently combine (do not overmix).
  • Shape pork mixture into 4 equal sized balls. Press 1 mozzarella cube into the center of each ball, gently form a 3/4 inch thick patty, enclosing the cheese.
  • Lightly coat a nonstick skillet with cooking spray.
  • Heat over medium heat and add burgers,cooking in batches, reduce heat to medium, cooking 5 minutes per side.

Nutrition Facts : Calories 484.7, Fat 38.3, SaturatedFat 14.8, Cholesterol 131.5, Sodium 473.9, Carbohydrate 0.7, Fiber 0.1, Sugar 0.2, Protein 32.2

MOM'S LEGENDARY STUFFED HAMBURGERS



Mom's Legendary Stuffed Hamburgers image

These are enormous, stick-to-your-ribs kind of burgers with a surprise in the center. A real family favorite. I like to serve them on a bun topped with sauteed mushrooms and Swiss cheese. Use extra lean or lean ground beef instead of medium because the bacon adds to the fat content of the meat.

Provided by LAURASC

Categories     Meat and Poultry Recipes     Pork

Time 35m

Yield 4

Number Of Ingredients 6

1 small onion, chopped
4 slices bacon, chopped
fresh-ground black pepper
2 pounds lean ground beef
1 (1 ounce) envelope dry onion soup mix
4 hamburger buns

Steps:

  • Prepare a grill for medium heat. When hot, lightly oil the grate.
  • Fry the bacon in a skillet over medium heat for about 5 minutes, stirring frequently. Add onions to the pan; cook and stir until bacon is browned, but not crisp and onion is soft. Remove from the pan and drain on a paper towel-lined plate. Season to taste with black pepper.
  • In a large bowl, mix together the ground beef and onion soup mix. Divide into 8 balls and then flatten into thin patties. Place a quarter of the bacon mixture onto each of four patties. Top with the remaining patties and press the edges together to seal.
  • Grill the burgers for about 15 minutes, turning once, until well done. Serve on buns with your favorite condiments.

Nutrition Facts : Calories 873.8 calories, Carbohydrate 27.6 g, Cholesterol 189.3 mg, Fat 61.6 g, Fiber 1.7 g, Protein 48.2 g, SaturatedFat 23.6 g, Sodium 1215.1 mg, Sugar 3.8 g

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