Country Pork And Peppercorn Burgers Food

PEPPER-JACK PORK BURGERS

Steps:

• Heat grill or grill pan to medium-high. Clean and lightly oil hot grill. Brush chiles and onion with oil, then season with salt and pepper. Grill vegetables, turning occasionally, until crisp-tender, 10 minutes. Transfer to a cutting board. Slice chiles, discarding stems and seeds.
• Season patties with salt and pepper, then brush with oil. Grill until cooked through, about 4 minutes per side; during last minute of cooking, top each burger with cheese and cover grill. Serve burgers on buns with chiles, onion, and other desired toppings.

THE ULTIMATE SALAMI BURGERS

Steps:

• Preheat the oven to 350 degrees F.
• Put the ground beef and pork in a large bowl and douse with the wine. Grate 3 to 4 tablespoons onion directly into the bowl to catch the juices. Add the oregano, garlic, chile, cheese, 1 tablespoon pepper and a drizzle of EVOO. Mix until just combined. Shape into 4 large patties or 12 small patties for sliders. Make an indentation in the center of each patty to help them cook evenly and prevent them from puffing up. Sprinkle with a little salt.
• Arrange the salami slices on a rack set over a rimmed baking sheet. Bake until they crisp up a bit, about 10 minutes. Let cool.
• Heat a heavy griddle or cast-iron skillet over medium-high heat. Add the patties and cook, turning occasionally, about 10 minutes for regular ones and 6 minutes for sliders. Top with the provolone and cook until melted.
• Spread some of the giardiniera relish on the bottom halves of the rolls and top with the patties. Top with the salami and some Quick Marinara Sauce. Cover with the top halves of the rolls.
• Heat the EVOO in a small pot over medium to medium-high heat. Add the garlic, chile and onion and cook, stirring, 1 to 2 minutes. Add the wine and cook 30 seconds. Add the tomatoes, oregano, basil and thyme. Season with salt and pepper. Simmer over low heat until thickened.

COUNTRY-STYLE PORK LOIN

Steps:

• Cut roast in half. In a large shallow dish, combine the flour, onion powder and mustard. Add pork, 1 portion at a time, and turn to coat. In a large skillet, brown pork in oil on all sides., Transfer to a 5-qt. slow cooker. Pour broth over pork. Cover and cook on low for 5-6 hours or until tender. Remove pork and keep warm. Let pork stand for 10-15 minutes before slicing. , Strain cooking juices, reserving 2-1/2 cups juices; skim fat from reserved juices. Transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve pork and gravy with mashed potatoes if desired., Freeze option: Cool pork and gravy. Freeze sliced pork and gravy in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet until heated through, stirring occasionally; add broth or water if necessary. Serve as directed.

PORK BURGERS WITH PEPPERS

Steps:

• Heat a grill to medium-high. Clean and lightly oil hot grill. In a bowl, mix pork with fennel seeds. Form into 4 patties. On a large piece of foil, combine oil, peppers, and onion. Season with salt and pepper. Fold foil around vegetables and crimp ends. Grill packet until vegetables are crisp-tender, about 8 minutes. Season patties with salt and pepper. Grill until cooked through, about 6 minutes per side.
• In a medium bowl, toss vegetables with vinegar. Top each patty with vegetables and a slice of mozzarella. Cover grill and cook until cheese is bubbling, 1 to 2 minutes. Serve burgers on toasted buns.

PEPPERCORN BURGERS

Steps:

• Mix all ingredients except pepper, cheese and rolls.
• Shape mixture into 6 patties, about 3/4 inch thick.
• Press 3/4 teaspoons of the pepper into each side of the patty.
• Cover and refrigerate 2 hours before grilling.
• Heat grill.
• Grill patties uncovered about 4 inches from medium heat 12 to 17 minutes, turning once, until no longer pink in center and juices run clear.
• top each burger with cheese slice for last 2 minutes of grilling.
• Serve burgers on rolls.

GROUND PEPPERCORN BURGER

Steps:

• Mix salt and pepper with the ground meat and make 4 patties.
• Mix Mustard and Cajun seasoning(Cayenne pepper too if you want, or chipotle powder, or both hehe).
• Brush the mustard mixture on the patties to cover thickly and completely. You don't need to use all the mustard, just make sure they are coated.
• Roll them in the cracked peppers until fully coated.
• Grill the burgers to desired doneness.
• Serve on a Grilled bun with lots of blue cheese dressing and onion strips on the bottom half underneath the burger.
• On top goes more blue cheese dressing, lettuce, tomatoes and pickles. MMMM, enjoy.
• *you can crush them under a heavy skillet. Don't use ground pepper in this recipe.