Sweet And Spicy Pork Burgers Recipes

SESAME PORK BURGERS WITH SWEET AND SPICY SLAW

Steps:

• Make the Slaw:
• Whisk mayonnaise, vinegar, Sriracha, sugar, and 1 tsp. salt in a large bowl. Transfer about 1/4 cup dressing to a small bowl; set aside.
• Add cabbage and scallions to remaining dressing and toss to evenly coat. Season with remaining 1/2 tsp. salt. Cover and chill both the salad and dressing until ready to serve.
• Do Ahead: Dressing and slaw can be made 8 hours ahead. Keep chilled.
• Make the Burgers:
• Using your hands or a wooden spoon, mix pork, garlic, Sriracha (if using), sesame oil, fish sauce, 1/4 cup cilantro, and 1/2 tsp. salt in a large bowl until well combined.
• Shape pork mixture into 4 patties, slightly larger in diameter than English muffins (about 4").
• Heat olive oil in a large skillet over medium. Working in batches if necessary, fry patties until browned on both sides and cooked through, 6-8 minutes.
• Spread reserved dressing on muffins. Place a patty on bottom halves. Season with salt and pepper. Pile on some slaw, pickles, and cilantro, then close muffins. Serve with remaining slaw alongside.
• Do Ahead: Patties can be made 1 day ahead. Separate with parchment if stacking. Cover and chill, or freeze up to 1 month.

SWEET AND SPICY PORK HASH

Steps:

• Bring a pot of water to a boil in a medium saucepan. Add the sweet potatoes and cook until fork tender, about 10 minutes, then drain and set aside.
• Heat the oil in large nonstick skillet set over high heat. Add the pork and cook, stirring occasionally, until it is no longer pink, about 5 minutes. Reduce the heat to medium, add the fennel seeds, crushed red pepper and black pepper and stir for 1 minute. Add the garlic and onions to the pan, stirring constantly, and cook until the onions are translucent, about 5 minutes. Stir in the sweet potatoes and add the salt if using. Cook the hash until the sweet potatoes and pork are slightly golden.
• Heat a large nonstick skillet over medium heat. Cook the eggs sunny-side up, 3 to 4 minutes. Put a lid on the pan and remove from the heat to warm the yolk without cooking it all the way through (it should still be soft and runny), 1 minute.
• Divide the hash evenly among four plates and place an egg on top of each serving. Serve warm.

SWEET & SPICY PULLED PORK SANDWICHES

Steps:

• Place onions in a 4- or 5-qt. slow cooker. Mix brown sugar, paprika, salt and pepper; rub over roast. Place over onions., In a small bowl, mix broth, vinegar, soy sauce, Worcestershire sauce, chili sauce, molasses, garlic and mustard; pour over roast. Cook, covered, on low 8-10 hours or until meat is tender., Remove roast; cool slightly. Skim fat from cooking juices. In a small bowl, toss coleslaw mix with lime juice. Shred pork with two forks. Return pork to slow cooker; heat through. Serve on rolls with coleslaw.

SWEET AND SPICY PORK BURGERS

Steps:

• In a large bowl mix bbq sauce, breadcrumbs, and pepper blend. Add pork and mix well. Shape into 4 patties.
• Direct grill over medium coals for about 15 minutes, turning halfway through grilling.
• Serve on kaiser rolls, topped with lettuce, tomato, onions, or your favorite toppings!

SWEET & SPICY FUSION BURGERS

Steps:

• Place cabbage in a small bowl. In another small bowl, combine the sesame seeds, lemon juice, mustard and oil; pour over cabbage and toss to coat., In a large bowl, combine the chili sauce, soy sauce, honey, vinegar, salt and pepper. Crumble turkey over mixture and mix well. Shape into four patties., Lightly oil the grill rack. Grill burgers, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until a thermometer reads 165° and juices run clear. , Serve on naan with cabbage mixture, cucumber, red pepper and cheese.

HAWAIIAN PORK BURGERS

Steps:

• Prepare a charcoal or gas grill for medium heat (350° to 450°; you can hold your hand 5 inches above cooking grate only 5 to 7 seconds). In a small bowl, combine pineapple, barbecue sauce, and soy sauce. Set aside.
• In a medium bowl, combine pork, bread crumbs, onion, ginger, brown sugar, cayenne, and salt. Shape mixture into 4 patties. Cook, turning once, until slightly charred and cooked the way you like them, about 7 minutes total for medium.
• Put each burger on a muffin half. Top each with 2 basil leaves, about 2 tablespoons sauce, and the muffin top.

PORK BURGERS WITH SPICES

Steps:

• Put pork in a bowl and set aside.
• Heat 1 tablespoon butter in a small skillet and add onions and garlic. Cook, stirring, until wilted. Let cool briefly and add onion mixture to pork. Add chopped pickles.
• Add cumin, mustard, egg, 1/2 cup bread crumbs, 1/4 cup of the broth, salt and pepper. Blend well with fingers.
• Shape the mixture into 8 equal portions. Shape each portion into a ball. Flatten each into a patty, about 4 inches in diameter and 1/2 inch thick. Spoon or pour out remaining bread crumbs onto a flat surface and coat patties all over.
• Heat oil in one or two skillets or, preferably, nonstick fry pans. Cook on one side 4 to 5 minutes and carefully turn patties with pancake turner or spatula. Continue cooking 8 minutes. Transfer patties to a warm platter.
• Pour off fat from the skillet and add vinegar. Cook briefly, stirring, and add remaining 3/4 cup of chicken broth and the tomato paste. Cook, stirring, about 5 minutes or until reduced to about 1/2 cup. Swirl in the remaining tablespoon of butter and strain the sauce through a sieve. Pour sauce over patties and serve.