ASIAN PORK BURGER
I am a big fan of American classics like burgers and pizza, but sometimes you need to push things a little bit and try to come up with something that is a bit different. My wife and I both love Asian food and we love burgers, so one day I got inspired to whip up this recipe. They turned out amazing the first time; you just have to try these. They are so flavorful you can eat them without a bun. I would recommend putting some extra teriyaki sauce on them.
Provided by Norm Walker
Categories World Cuisine Recipes Asian
Time 30m
Yield 8
Number Of Ingredients 10
Steps:
- Mix the ground pork, apple, onion, bell pepper, teriyaki sauce, apple cider, ground ginger, bread crumbs, black pepper, and soy sauce together in a mixing bowl until evenly combined; shape into 8 patties. Chill the patties in the freezer for 30 minutes so they are not soft when placed on the grill.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Cook the burgers on the preheated grill until firm, hot, and no longer pink in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
Nutrition Facts : Calories 284.1 calories, Carbohydrate 10.5 g, Cholesterol 73.6 mg, Fat 16.7 g, Fiber 1 g, Protein 21.8 g, SaturatedFat 6.1 g, Sodium 490.5 mg, Sugar 4.5 g
ASIAN PORK LETTUCE WRAPS
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine the rice and 1 1/2 cups water in a medium saucepan; bring to a simmer over medium-high heat and cook until most of the water is absorbed, about 4 minutes. Reduce the heat to low; cover and continue cooking until all of the water is absorbed, about 12 more minutes. Uncover and transfer to a large bowl to cool slightly.
- Preheat a large grill pan or grill over medium heat and brush with oil. Combine 2 tablespoons soy sauce, the vegetable oil, 1 1/2 teaspoons Sriracha and 1 teaspoon ginger in a bowl; rub all over the pork. Transfer the pork to the grill pan; cook about 8 minutes per side for medium doneness. Transfer to a cutting board and let rest 5 minutes; thinly slice.
- Stir the remaining 2 tablespoons soy sauce, 1 1/2 teaspoons Sriracha and teaspoon ginger into the rice. Add the carrots, cucumber, lime juice and brown sugar and toss. Serve the rice and pork in the lettuce leaves; top with cilantro and drizzle with more Sriracha. Serve with lime wedges.
Nutrition Facts : Calories 462 calorie, Fat 12 grams, SaturatedFat 3 grams, Cholesterol 97 milligrams, Sodium 690 milligrams, Carbohydrate 51 grams, Fiber 3 grams, Protein 37 grams
ASIAN BURGERS
This is a nice juicy burger recipe. The waterchestnuts and onions give it a suprising texture. Might wat to take your first bite before pouring on the bottle of ketchup.
Provided by NavyDoc13
Categories Meat
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Soak mushrooms in warm water to cover until softened, about 20 minutes. Drain, discard stems and finely chop caps.
- Crumble meat into a large bowl. Add mushrooms, onion, water chestnuts, green onions, garlic, soy sauce, oyster-flavored sauce, and sesame oil. Mix well. Sprinkle cornstarch over meat mixture & mix well. Divide mixture into 4 equal portions into a patty about 1" thick.
- Place patties on a oiled grill 3-4" above a solid bed of low-glowing coals or on a medium-high gas grill. Cook, turning once, until done to your liking, 3-4 minutes per side for medium-rare.
- Serve in buns with your favorite condiments.
PORK WITH MUSHROOM SAUCE
Treat your family to a festive meal of pork tenderloin without spending hours in the kitchen. It's easy enough to prepare for weekday dinners and impressive enough to serve on special occasions.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Cut tenderloin widthwise into fourths. Slice each piece in half but do not cut all the way through; open and flatten each piece. Melt butter in a large skillet; add pork. Combine thyme, salt and pepper; sprinkle half over the meat. Cook 3-4 minutes per side. Add mushrooms and onion. Cook and stir until vegetables are almost tender and pork is no longer pink. Remove meat to a platter and keep warm. Combine milk, mustard, cornstarch and the remaining thyme mixture; stir into the vegetables. Bring to a boil; cook and stir for 2 minutes. Spoon over pork and serve immediately.
Nutrition Facts :
CROCK POT ASIAN PORK WITH MUSHROOMS
Boneless pork roast slow cooked in Asian spices creates a aromatic pork dish with mushrooms and broth, perfect over noodles or rice with fresh chopped green onions, cilantro and sriracha.
Provided by Gina
Categories Dinner
Time 8h20m
Number Of Ingredients 14
Steps:
- Season pork on all side with salt and fresh cracked pepper.
- Heat a skillet on medium-high heat, spray with a little oil and brown the pork on all sides for about 7 - 8 minutes.
- In the crock pot, combine the broth, soy sauce (or Tamari), balsamic, agave, sesame oil, Chinese five spice, garlic and ginger; add the pork and set the slow cooker to 8 hours on low.
- Thirty minutes before the timer goes off, remove the pork and set aside to rest a few minutes; add the mushrooms to the crock pot, cover and cook on low for 30 minutes.
- Meanwhile, shred the pork using two forks.
- When the mushrooms are tender, remove about 1 cup of the broth and reserve if needed.
- Add the shredded pork to the crock pot and mix well.
- If adding baby spinach, add at the end and cover a few minutes until it wilts.
Nutrition Facts : ServingSize 3 oz pork + mushrooms, Calories 224.1 kcal, Carbohydrate 11 g, Protein 25 g, Fat 8.5 g, SaturatedFat 0.1 g, Cholesterol 79 mg, Sodium 854 mg, Fiber 0.4 g, Sugar 7.3 g
GARLIC MUSHROOM PORK BURGERS
My DH cannot eat red meat for health reasons, so I have to get creative sometimes! I made this up last week. DH keeps telling me I need to post this recipe on here because he loved it, so here it is!
Provided by godsjoyfulkid
Categories Lunch/Snacks
Time 30m
Yield 3-5 serving(s)
Number Of Ingredients 4
Steps:
- Sauté mushrooms and garlic.
- Mix with ground pork.
- Add 3 splashes of Worcestershire sauce.
- Mix thoroughly.
- Broil in oven 10 minutes (depending on oven), flipping once.
- *I would also probably add some chopped onion to the sauté, but DH can't have those, so I haven't tried it.
Nutrition Facts : Calories 411.1, Fat 32.2, SaturatedFat 11.9, Cholesterol 109, Sodium 89.7, Carbohydrate 2.4, Fiber 0.4, Sugar 0.7, Protein 26.8
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STICKY ASIAN PORK BURGERS RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
Cuisine Chinese RecipesEstimated Reading Time 1 minServings 8-10Calories 420 per serving
- Place all the burger ingredients in a large bowl and mix well. Season with a little salt and plenty of freshly ground black pepper. Cover and chill in the fridge for 1 hour.
- Using wet hands, shape the mixture into 10 burgers. Place flat between sheets of baking paper in a rigid freezerproof container. Freeze for up to 3 months.
- Defrost the burgers completely in the fridge; this will take 3-4 hours. Mix the maple syrup, soy sauce and oil. Brush over the burgers. Heat a griddle pan or barbecue to hot and cook the burgers for 3-4 minutes each side or until well-browned and cooked.
- Toast the rolls. Top with chilli sauce, soured cream, lettuce, radish and cress. Add the burgers, more salad and the tops of the rolls. Serve with prawn crackers, if you like.
ASIAN PORK BURGER RECIPE - RECIPEZAZZ.COM
From recipezazz.com
5/5 (3)Calories 688 per servingServings 4
- Burger ... This is really best made at least 4 hours or more, ahead of time. The flavors really need to develop or 'mary.' Add all the ingredients except the pork to a bowl; and mix to combine. Then, add the pork; and, mix by hand ... trying not to over mix. Now, I like cilantro; so, I use all 3 tablespoons; but, use less if you are not a fan. Make 4 patties; and, place on a plate or small tray lined with foil or parchment paper. Make sure to cover well with saran wrap - refrigerate at least 4 hours, up to over night. I usually make mine the morning before the night I plan to grill.
- Sauce ... Same thing. Make ahead. Simply mix the mayonnaise, sriracha, lime juice and zest; taste, season lightly with salt and pepper - then, cover and refrigerate. Don't use Miracle Whip in this dressing.
- Toppings ... I prefer the cucumbers and radishes thin sliced; and, the carrots and onions shredded. Now, in my main picture, I used a pre-shredded carrot; just because I had it on hand. But, shredding the carrots and onion really work best when you can.
- Simply add the cucumbers and radish slices to a small bowl with half of the vinegar; and, toss to combine. Add the carrots and onions to another bowl along with the remaining vinegar to another bowl, and toss. Lightly season both with salt and pepper. These can be done right when you start to grill the burgers. Note: When adding the vegetables to your burgers, make sure to use a slotted spoon. You want the flavor of the vinegar; but, not all the liquid.
ASIAN PORK AND MUSHROOM BURGER WRAPS RECIPE | BON …
From bonappetit.com
3/5 (2)Servings 6
- Heat oil in large skillet over medium-high heat. Add lemongrass and garlic; sauté 2 minutes. Add mushrooms. Sprinkle with 1/2 teaspoon coarse salt; sauté until mushrooms are tender, about 4 minutes. Remove from heat; cool in skillet.
- Place pork in large bowl. Mix in 1 tablespoon soy sauce, 1 teaspoon sesame oil, cracked pepper, and 1/2 teaspoon coarse salt, then fold in mushroom mixture. Using 2 generous tablespoonfuls for each, shape into 18 patties, each about 2 1/4 inches in diameter; arrange on plastic-lined baking sheet.
- Whisk hoisin sauce, ginger, vinegar, chili sauce, and remaining 1 tablespoon soy sauce and 2 teaspoons sesame oil in small bowl for sauce. DO AHEAD Burgers and sauce can be made 6 hours ahead. Cover separately; chill.
- Spray grill rack with nonstick spray. Prepare barbecue (medium-high heat). Grill burgers until cooked through, about 3 minutes per side. Arrange burgers on platter; set out sauce. Place lettuce, bell pepper, carrot, and cilantro in separate bowls. Serve, allowing guests to wrap burgers in lettuce and add sauce and vegetables as desired.
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5/5 (2)Total Time 15 minsServings 8
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ASIAN PORK, MUSHROOM AND NOODLE STIR-FRY - FOOD & WINE
From foodandwine.com
4/5 Total Time 45 minsServings 4
- Cook the noodles according to the package directions, then drain and rinse under cold water. In a measuring cup, mix the stock with the soy sauce, Shaoxing, sesame oil and crushed red pepper. In a small bowl, mix the cornstarch with the water.
- In a very large skillet, heat 2 tablespoons of the vegetable oil. Add the garlic and cook over moderate heat until golden, about 3 minutes. Using a slotted spoon, transfer the garlic to a plate. Add the eggs to the skillet and cook, stirring frequently, until set, about 1 minute. Transfer the eggs to the plate. Season the pork with salt and pepper. Add the pork to the skillet and stir-fry over moderately high heat until browned and just cooked through, about 3 minutes. Transfer the pork to the plate with the garlic and egg.
- In the same skillet, heat the remaining 1 tablespoon of oil. Add the mushrooms, season with salt and pepper and cook over moderate heat until tender, about 4 minutes. Add the bok choy and cook until softened, about 3 minutes. Add the noodles and soy sauce and cornstarch mixtures and cook over moderate heat, tossing, until the sauce thickens, about 2 minutes. Add the garlic, egg, pork and any accumulated juices and cook, tossing until the pork is heated through, 1 minute. Transfer to bowls and serve.
ASIAN PORK AND MUSHROOM LETTUCE WRAPS - PERRY'S PLATE
From perrysplate.com
5/5 (1)Category Gluten-FreeServings 8Total Time 40 mins
- Pour the avocado and sesame oils into a very large skillet. Heat over medium-high heat. Add the pork and cook, stirring occasionally, breaking up the meat, until the meat is cooked through and begins to brown, about 10 minutes.
- While the pork is cooking, place the quartered onion, garlic, and ginger in the work bowl of a food processor. Pulse until finely minced. Transfer the mixture to a large bowl.
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From myrecipes.com
Servings 12Calories 124 per servingTotal Time 45 mins
- Warm 1 Tbsp. oil in a large nonstick skillet over medium-high heat. Add mushrooms and cook, stirring occasionally, until golden brown, 8 to 10 minutes.
- Stir in remaining oil, garlic, ginger and white parts of scallions. Cook, stirring constantly, until fragrant, about 30 seconds. Add pork and sauté, breaking up meat, until just cooked through, about 3 minutes longer.
- Add carrot and bell pepper to skillet and sauté until vegetables begin to soften, about 3 minutes. Stir in rice, water chestnuts, soy sauce and sesame oil. Cook, stirring constantly, until rice is coated and heated through, about 3 minutes. Turn off heat and stir half of reserved scallion greens into pork mixture.
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From fifteenspatulas.com
5/5 (4)Total Time 25 minsCategory Main CourseCalories 373 per serving
- Heat up the oil over medium high heat in a large skillet, then brown the pork for 3 minutes, stirring enough so it doesn’t burn. Add the water chestnuts and tofu.
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4/5 Category BurgersServings 4Total Time 25 mins
- Light a grill or preheat a grill pan. In a large bowl, mix the pork with the scallions, ginger, garlic, 1 teaspoon of the sesame oil, 2 teaspoons of kosher salt and 1/2 teaspoon pepper. Form the meat into four 3/4-inch thick patties.
- Grill the burgers, turning once, until cooked through, about 8 minutes. Lightly toast the buns on the grill.
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Reviews 1Estimated Reading Time 3 minsServings 4Total Time 30 mins
- Heat the grill to medium high. Tightly fold a paper towel, using a long pair of tongs, dip it in oil. Brush oil-soaked paper towels over the grates.
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