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.

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 PORK BURGERS

Steps:

• Preheat a grill for medium-high heat and lightly oil the grate.
• Mix pork, feta cheese, cilantro, curry paste, garlic, ginger, cumin, salt, and black pepper in a bowl. Divide mixture into fourths and form a burger from each portion. Refrigerate for 10 minutes (up to 4 hours).
• Place burgers on preheated grill, close lid, and grill until an instant-read meat thermometer inserted sideways into the center of a burger reads 160 degrees F (70 degrees C), about 5 minutes per side.

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

CURRIED PORK BURGERS

Steps:

• Preheat a grill for medium-high heat and lightly oil the grate.
• Mix pork, feta cheese, cilantro, curry paste, garlic, ginger, cumin, salt, and black pepper in a bowl. Divide mixture into fourths and form a burger from each portion. Refrigerate for 10 minutes (up to 4 hours).
• Place burgers on preheated grill, close lid, and grill until an instant-read meat thermometer inserted sideways into the center of a burger reads 160 degrees F (70 degrees C), about 5 minutes per side.