Curried Pork Burgers Bhg Magazine May 2013 Food

CURRY PORK BURGERS WITH SPICY KETCHUP

Steps:

• In a large bowl, using your hands mix together pork, coriander, curry powder, Worcestershire, cayenne, scallions and garlic, seasoning well with salt and pepper. Make 6 even patties and put in refrigerator until ready to cook. Heat a large fry pan over medium-high heat, add oil. Sear patties until golden brown on both sides and cooked through, about 5 minutes per side. Cook in batches, if necessary. Serve inside hamburger buns topped with lettuce leaf, tomato slice and spicy ketchup.
• In a saucepan over medium heat, lightly saute garlic in butter, about 2 minutes. Add ketchup, red pepper flakes and cayenne pepper. Cook another 5 minutes. Remove from heat and stir in scallions. Cool before serving.

CURRY PORK BURGERS WITH SPICY KETCHUP

Steps:

• Season the pork. In a large bowl gently combine the pork, coriander, curry powder, Worcestershire, cayenne pepper, scallions, garlic, salt, and a few grinds of black pepper. Make 4 to 6 even patties. If refrigerating, allow to come to room temperature before cooking.
• Make the spicy ketchup. In a small saucepan over low heat, lightly cook the red pepper flakes and garlic in butter until tender and fragrant, 3 to 4 minutes. Stir in the ketchup, cayenne pepper and scallion. Cook another 5 minutes. Remove from heat, store in an airtight container in the refrigerator and serve at room temperature.
• Cook the burgers. Preheat the oven to 175 to 200 degrees F. Heat a large frying pan over medium-high heat and coat with oil. Sear the patties until golden brown on both sides and cooked through, about 5 minutes per side. When you flip the burgers, put the buns in the oven to toast. Cook the burgers in batches, if necessary.
• Assemble the burgers. Place a burger on each bun and top with lettuce, tomato, and a generous squirt of the spicy ketchup.

CURRIED PORK BURGERS

Steps:

• In large bowl, mix together pork, coriander, feta, curry paste, garlic, ginger, jalapeño pepper, cumin, salt and pepper. Divide into quarters; shape into burgers. Cover and refrigerate for 10 minutes or for up to 4 hours.
• Place on greased grill over medium-high heat; close lid and grill, turning once, until digital instant-read thermometer inserted sideways into centre of each reads 160°F (71°C), about 10 minutes.
• Grilled Red Onions: Meanwhile, peel onion; cut crosswise into 1/2-inch (1 cm) thick slices. Insert small skewer horizontally through each slice to keep rings in place. Brush both sides with oil; sprinkle with salt and pepper.
• Place onion on greased grill over medium-high heat; close lid and grill, turning once, until softened, about 10 minutes. Serve with lettuce on burgers in buns.

CURRIED CIDER PORK STEW (BHG)

Steps:

• Trim fat from pork; cut pork in 1-inch cubes. Peel, core, and chop two apples; set aside.
• In a 4-quart Dutch oven brown pork, half at a time, in hot oil; return all pork to pan. Add chopped apples, onion, and curry powder; cook and stir 2 minutes. Add broth, cider, salt, and pepper.
• Bring to boiling; reduce heat. Simmer, covered, 30 minutes, stirring occasionally.
• Add carrots and celery to pork mixture; return to boiling. Reduce heat; simmer, covered, 20 minutes, stirring occasionally.
• Cut remaining apples into 1/4-inch-thick wedges. Add apples and squash to pan. Cover; cook 10 to 12 minutes or until pork and vegetables are tender.

CURRIED PORK BURGER

Steps:

• Mix together the pork, cilantro, feta, curry paste, garlic, ginger, Jalapeno & cumin.
• Do not over handle the meat mixture or your burger will be tough.
• Divide the mixture into quarters, form patties, make a thumb print in the center of each patty.
• Cover and refridgerate for at least 10 minutes or up to 4 hours.
• Spray a skillet lightly with Pam and cook the burger over high heat for 1 minute, flip the burger, lower temperature to medium heat, cover pan and cook slowly on one side for 5 minutes.
• If you are adding mushrooms add them to the pan now.
• Flip the burger and continue cooking for a further 5 minutes.
• Serve with lettuce & tomato on a light toasted buttered bun.
• I really recommend adding some Mango chutney on the burger.

CURRIED PORK BURGERS (BHG MAGAZINE) MAY 2013

Steps:

• In a small bowl combine mayonnaise and the 1/4 tsp. curry powder; set aside. In a large bowl combine pork, chopped red onion, garlic, 1 tsp. curry powder, Worcestershire sauce, salt, black pepper and crushed red pepper. Shape into four 3/4-inch-thick patties. Lightly brush red onion slices with olive oil. Grill patties on the rack of a covered grill directly over medium heat for 14 to 18 minutes or until done (160 degrees ), turning once halfway through grilling. Add red onion slices the last 8 minutes of grilling, turning once. Grill Texas toast slices for 1 to 2 minutes per side or until toasted. Place a cabbage leaf on each slice of Texas toast. Spread with mayonnaise mixture. Top with pork patties and some of the red onion. Nutrition Facts (Curried Pork Burgers) Per serving: 647 kcal cal., 45 g fat (15 g sat. fat, 6 g polyunsaturated fat, 19 g monounsatured fat), 128 mg chol., 711 mg sodium, 28 g carb., 3 g fiber, 7 g sugar, 33 g pro. Percent Daily Values are based on a 2,000 calorie diet