Curried Pork Burgers 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.

PERFECT PORK BURGERS

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.

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

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.

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:

• 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 VEGETABLE BURGERS

Steps:

• Heat half the oil in a large frying pan over medium-low heat, add the onion and cook for 5 minutes or until softened.
• Add the garlic, zucchini and carrot, then cook, stirring, for 2-3 minutes until wilted and softened. Drain off any liquid.
• Place bread and chickpeas in the bowl of a food processor and pulse to combine.
• Add softened vegetables, curry paste, peanut butter, yolk and coriander. Process until mixture comes together.
• Form the mixture into 6 patties and chill for 10 minutes. Heat the remaining tablespoon of oil in a non-stick frypan over medium heat and cook the burgers, in batches if necessary, for 1-2 minutes each side until golden.
• Serve in rolls with mayonnaise, chutney, lettuce, tomato and extra coriander leaves.

PORK BURGERS WITH CURRY MAYO #RSC

Steps:

• Cook 8 strips of bacon until crisp and set aside.
• In a small bowl, mix the yogurt, dressing, 1/4 tsp curry, 1/4 tsp garlic powder, 1/8 tsp cayenne pepper and 1/8 tsp salt. Set aside.
• Season ground pork with remaining salt and black pepper, 3/4 tsp curry, 3/4 tsp garlic powder, and crushed red pepper. Form into 4 patties.
• In 3 shallow bowls, place cornstarch, buttermilk and bread crumbs. After patties are formed, dredge them first in the cornstarch (shake off the extra); then into buttermilk and finally into bread crumbs. Place onto plate and let sit for about 10 minutes.
• Heat non-stick skillet with 3 tsp olive oil over med-high heat. Place patties in the skillet and cook until internal temperature registers approximately 170 degrees. While patties are cooking on the second side, place a bit of water into skillet with the burgers (no more than 1/4 cup) and put cover on and let them steam a bit.
• While the burgers are cooking, heat a small non-stick pan with 1/2 tsp olive oil and cook the shallots until the start to brown. Remove to a plate.
• When the burgers are done, place each on the bottom part of the bun. Top with the shallots, some spinach leaves, and 2 strips of bacon. Divide the curry mayo among the four bun tops and place on the rest of the burger. Enjoy!

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

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.