SMOKY PORK BURGERS WITH APPLE AND ONION CHUTNEY
Provided by Giada De Laurentiis
Categories main-dish
Time 1h30m
Yield 6 servings
Number Of Ingredients 20
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.
MANCHEGO-STUFFED PORK BURGERS
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 15
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
GROUND PORK BURGER WITH SMOKED BACON AND CHEDDAR
Served on buttery brioche buns, these pork burgers with smoked bacon and Cheddar cheese will be a hit at the next barbecue.
Provided by Smithfield(R)
Categories Trusted Brands: Recipes and Tips Smithfield®
Time 30m
Yield 4
Number Of Ingredients 13
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.
Nutrition Facts : Calories 1402.2 calories, Carbohydrate 26.1 g, Cholesterol 348.5 mg, Fat 108.6 g, Fiber 1.1 g, Protein 77.6 g, SaturatedFat 49.2 g, Sodium 1428.7 mg, Sugar 2 g
SMOKY PORK BURGERS WITH FENNEL AND RED CABBAGE SLAW
Jennifer Hess, a food blogger from Providence, R.I., was an early Food52 member. Her smoky pork burger with fennel and red cabbage slaw won the "Your Best Grilled Pork Recipe" contest.
Provided by Kim Severson
Categories dinner, quick, main course
Time 30m
Yield 4 burgers
Number Of Ingredients 15
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.
Nutrition Facts : @context http, Calories 473, UnsaturatedFat 18 grams, Carbohydrate 16 grams, Fat 32 grams, Fiber 4 grams, Protein 29 grams, SaturatedFat 11 grams, Sodium 565 milligrams, Sugar 3 grams, TransFat 0 grams
STUFFED PORK BURGERS
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
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 :
STUFFED SMOKY PORK BURGERS
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
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.
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