PERFECT PORK BURGER
Provided by Food Network
Categories main-dish
Time P3DT13h10m
Yield Twenty-five 7-ounce burgers
Number Of Ingredients 30
Steps:
- Preheat the oven to 350 degrees F.
- Heat the sesame oil in a large skillet. Add the scallions, garlic and ginger and saute until translucent. Add the sambal and cook, mixing constantly, for 30 seconds. Deglaze the pan with the soy sauce. Add the cilantro, basil, 2 tablespoons salt and 3 tablespoons pepper; remove from the heat.
- Place the pork in a large bowl. Add the cooked mixture to the pork and mix well. Form into twenty-five 7-ounce patties. Place the patties on 2 baking sheets. Add 1 1/2 quarts of water to each baking sheet. Cover each baking sheet with a second baking sheet. Bake to medium rare, approximately 10 minutes. Refrigerate until cool, then store in a pan lined with paper towels.
- When ready to serve, oil a hot flattop grill and sear the patties until caramelized on both sides and a thermometer inserted in the center reads 160 degrees F, about 30 seconds per side.
- Toast the buns on the flat top. Spread 1 tablespoon of Bangin' Sauce on each side of the buns. Place 1/4 cup of Kimchi on the bottom buns. Add the grilled patties, then top each with 4 shishito peppers and an egg.
- Combine the hoisin and sweet chili sauce in a small saucepan and bring to a boil. Remove from the heat; strain. Whisk in the lemon juice, lime juice and orange juice.
- Combine the hoisin-juice mixture with the mayonnaise and sriracha in a bowl.
- Place the cabbage in a large bowl, sprinkle with 1/2 cup kosher salt and toss with your hands until the cabbage is coated. Add enough cold water to just cover (about 12 cups), making sure the cabbage is submerged (it's OK if a few leaves break the surface). Cover with plastic wrap or a baking sheet and let sit at room temperature for at least 12 hours and up to 24 hours.
- Drain the cabbage in a colander and rinse with cold water. Gently squeeze out the excess liquid and transfer to a medium bowl; set aside.
- Place the sambal chili paste, ginger, fish sauce, garlic, sugar and scallions in a large bowl and stir to combine. Add the cabbage and toss with your hands until the cabbage is thoroughly coated. Pack into a clean 2-quart container with a tight-fitting lid. Let sit in a cool, dark place for 24 hours. (The mixture may bubble.) Open the jar to let the gases escape, then reseal and refrigerate at least 48 hours. (Kimchi is best after fermenting for about 1 week). Refrigerate for up to 1 month.
BASIL & GARLIC PORK BURGERS
Summertime is burger time for us - here's an alternative to the usual beef or poultry burger. From the food blog The Hungry Mouse.
Provided by Pinay0618
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Combine all ingredients except oil and shape into four patties.
- Heat oil in a large skillet. Brown patties over medium heat until you get a nice crust on each side, then lower heat and continue cooking until patties are cooked through, 10 to 15 minutes.
Nutrition Facts : Calories 679, Fat 47.2, SaturatedFat 17.5, Cholesterol 213.4, Sodium 166.3, Carbohydrate 1, Fiber 0.3, Protein 58.6
GRILLED PORK CHOPS WITH BASIL-GARLIC RUB
Get ready to serve up fantastic flavor! These savory Grilled Pork Chops with Basil-Garlic Rub are so tender, juicy and deliciously different. They'll get you grilling with pork all year long.
Provided by Food Network
Time 40m
Yield 4 Servings
Number Of Ingredients 8
Steps:
- With machine running, drop garlic through feed tube of food processor to mince. Stop, add fresh basil, and process until chopped. Add lemon juice, oil, salt and pepper and process to make thin wet rub. Spread both sides of pork chops with basil mixture. Let stand 15 to 30 minutes.
- Prepare a medium-hot fire in grill. Brush the grate clean and oil the grate. Grill chops, over direct heat, turning once, to medium rare doneness, 5 to 6 minutes per side, or until the internal temperature reaches 145°F, followed by a 3-minute rest time.
PERFECT PORK BURGERS
Provided by Food Network Kitchen
Time 25m
Yield 4 burgers
Number Of Ingredients 9
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.
PERFECT SUMMER BASIL BURGER
Provided by Melissa d'Arabian : Food Network
Time 13m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Quarter the beef into even portions. Form into burgers, indenting the middle slightly with your thumb. Season with salt and pepper, and brush lightly with vegetable oil. Cook on a hot grill until charred on the outside and pink on the inside, about 4 minutes per side. Two minutes before removing the burgers, top the burgers with the mozzarella cheese.
- Place the toasted muffins on a serving platter. Place the tomato slices on the bottom, and top each with cooked patties. Spread a tablespoon or two of the basil sauce on each bun top and sprinkle with a little Parmesan cheese. Serve extra basil sauce on the side for dipping.
- Blend the green onion, basil, garlic, mayonnaise, sour cream, and Worcestershire sauce in a blender until creamy and pale green. Taste the sauce and season with salt and pepper, if needed.
BASIL-GARLIC GRILLED PORK CHOPS
I was tired of the same old chops, and decided to try something new... WOW! These chops are fantastic!! They are great for casual entertaining or family dinner. With the fresh basil and grated garlic, the flavor is very refreshing! Everyone will love these!
Provided by Gina-Li
Categories Main Dish Recipes Pork Pork Chop Recipes
Time 1h
Yield 4
Number Of Ingredients 5
Steps:
- Toss the pork chops with the lime juice in a bowl until evenly covered. Toss with garlic and basil. Season the chops to taste with salt and pepper. Set aside to marinate for 30 minutes.
- Preheat an outdoor grill for medium heat, and lightly oil the grate.
- Cook the pork chops on the preheated grill until no longer pink in the center, 5 to 10 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Nutrition Facts : Calories 323.8 calories, Carbohydrate 2.8 g, Cholesterol 130.6 mg, Fat 11.1 g, Fiber 0.6 g, Protein 50.4 g, SaturatedFat 3.8 g, Sodium 82.6 mg, Sugar 0.3 g
BASIL BURGERS
If you like basil, this is a great way to spice up a normal burger in no time!
Provided by EmmaandAvasmom
Categories Main Dish Recipes Burger Recipes 100+ Hamburger Recipes
Time 16m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat an outdoor grill for high heat.
- In a bowl, mix the ground beef, Worcestershire sauce, basil, garlic salt, and pepper. Form the mixture into 4 burger patties.
- Lightly oil the grill grate, and cook burgers about 6 minutes, turning once, to an internal temperature of 160 degrees F (70 degrees C), or to desired doneness. Serve on hamburger buns.
Nutrition Facts : Calories 419.1 calories, Carbohydrate 24.7 g, Cholesterol 88 mg, Fat 22.4 g, Fiber 1.6 g, Protein 27.5 g, SaturatedFat 8.5 g, Sodium 560.6 mg, Sugar 1.3 g
GRILLED PORK BURGERS
Steps:
- In a large bowl, combine the first eight ingredients. Crumble pork over mixture and mix well. Shape into six patties. , Grill burgers, covered, over medium heat for 4-5 minutes on each side or until a thermometer reads 160°., Serve on buns; top with lettuce, tomato and onion if desired.
Nutrition Facts : Calories 522 calories, Fat 28g fat (11g saturated fat), Cholesterol 145mg cholesterol, Sodium 690mg sodium, Carbohydrate 28g carbohydrate (4g sugars, Fiber 2g fiber), Protein 38g protein.
BASIL BURGER PATTIES
"We've been making these refreshing burgers for years," Jill Christopher explains from Grants Pass, Oregon. "Served on onion rolls with cream cheese and avocado on top, they're a nice change from the regular cheeseburger. Everybody asks for them when we barbecue."
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a bowl, combine the first five ingredients. Crumble beef over mixture and mix well. Shape into four patties. , Grill, uncovered, over medium-hot heat for 5-7 minutes on each side or until juices run clear. , Spread cream cheese over cut side of roll tops. Place burgers, onion and avocado on roll bottoms; replace tops.
Nutrition Facts : Calories 669 calories, Fat 41g fat (15g saturated fat), Cholesterol 145mg cholesterol, Sodium 432mg sodium, Carbohydrate 30g carbohydrate (3g sugars, Fiber 3g fiber), Protein 43g protein.
BASIL BURGERS
Chopped fresh basil leaves add a welcome spark to these hamburgers and wonderfully capture the taste of summer. Grilling brings out the best flavors in the ground beef as well as the basil. They're a pleasant surprise at a family cookout.
Provided by Lavender Lynn
Categories Meat
Time 30m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- In a large bowl, combine the basil, onion, bread crumbs, wine and garlic salt. Crumble beef over mixture and mix well. Shape into eight patties.
- Grill, covered, over medium heat for 5-7 minutes on each side or until a meat thermometer reads 160° and juices run clear. Top with cheese if desired. Serve on buns. Yield: 8 servings.
DR NICK'S BISON & PORK BURGERS
These make a nice change from beef burgers. The lean bison meat is balanced out by the pork leaving a juicy, flavourful burger. I've tried these with equal parts bison & pork and thought they were a bit too 'porky'. I think this mix is just right.
Provided by Dr Nick
Categories Lunch/Snacks
Time 35m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Wash your hands!
- Finely chop the red onion and add to bison and pork in a large mixing bowl (the bigger the better). Mix together briefly by hand.
- Add remaining ingredients and mix throughly by hand until mixture is homogenous. No egg necessary.
- Form mixture into 10 equal balls. Place each ball individually onto plastic cling wrap and form into patties (nice and thick). Wrap patty in cling wrap and freeze for later use, or cook immediately on the barbeque.
- Serve with whatever burger condiments you desire.
Nutrition Facts : Calories 251.5, Fat 11.3, SaturatedFat 4.1, Cholesterol 74.4, Sodium 415.8, Carbohydrate 8.5, Fiber 0.6, Sugar 1.7, Protein 27.4
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