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.
DIJON BURGERS
Make and share this Dijon Burgers recipe from Food.com.
Provided by skat5762
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Combine all ingredients and gently work into beef (easiest using wet hands).
- Gently shape beef into patties.
- Bake on stovetop or grill to desired degree of doneness.
DIJON PORK BURGERS
Make and share this Dijon Pork Burgers recipe from Food.com.
Provided by dicentra
Categories Pork
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine the pork, mustard, mayonnaise, onion, pepper and salt. Shape into 4 burgers.
- Preheat the grill and spray with cooking spray.
- Grill the patties for 7-8 minutes or until fully cooked. Serve on Kaiser rolls.
NIMAN RANCH BURGERS
Steps:
- Build a charcoal fire or heat a gas grill.
- Place the ground beef in a large bowl and add the mustard, olive oil, salt, and pepper. Mix gently with a fork to combine, taking care not to compress the ingredients. Shape the meat into 6 (3 1/2-inch) patties of equal size and thickness.
- When the grill is medium-hot, brush the grill grate with oil to keep the burgers from sticking. Place the burgers on the grill and cook for 4 minutes. Using a big spatula, turn the burgers and cook for another 3 to 4 minutes, until medium-rare or more, or cook longer if you prefer hamburgers more well done.
- Meanwhile, break apart the English muffins and toast the 6 halves cut side down on the grill. Spread each half with mayonnaise and top with a burger and then with a heaping tablespoon of caramelized onions. Serve hot.
- Heat the olive oil and butter in a large shallow pot, add the onions and thyme, and toss with the oil. Place the lid on top and cook over medium-low heat for about 10 minutes to sweat the onions. Remove the lid and continue to cook over medium-low heat, stirring occasionally, for 25 to 30 minutes, until the onions are caramelized and golden brown. If the onions are cooking too fast, lower the heat. Add the vinegar, salt, and pepper and cook for 2 more minutes, scraping the brown bits from the pan. Season to taste (they should be very highly seasoned).
TEMPTING PORK TENDERLOIN BURGERS
Pork tenderloin is a family favorite at my house. I'm always looking for new ways to cook it, so I came up with this burger recipe for an easy weeknight dinner. Chopped prunes, dried figs or dried blueberries can be substituted for the dried cranberries with great success! -Deborah Biggs, Omaha, Nebraska
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, mix first four ingredients. In a food processor, pulse pork until finely chopped. Add to egg white mixture; mix lightly but thoroughly. Shape into four 1/2-in.-thick patties. Mix mustard, mayonnaise and syrup. , Place patties on an oiled grill rack; grill, covered, over medium heat until a thermometer reads 160°, 4-6 minutes per side. Serve in buns with arugula and mustard mixture.
Nutrition Facts : Calories 378 calories, Fat 14g fat (3g saturated fat), Cholesterol 64mg cholesterol, Sodium 620mg sodium, Carbohydrate 33g carbohydrate (11g sugars, Fiber 4g fiber), Protein 28g protein. Diabetic Exchanges
PORK BURGERS WITH SPICES
Provided by Pierre Franey
Categories lunch, burgers, main course
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Put pork in a bowl and set aside.
- Heat 1 tablespoon butter in a small skillet and add onions and garlic. Cook, stirring, until wilted. Let cool briefly and add onion mixture to pork. Add chopped pickles.
- Add cumin, mustard, egg, 1/2 cup bread crumbs, 1/4 cup of the broth, salt and pepper. Blend well with fingers.
- Shape the mixture into 8 equal portions. Shape each portion into a ball. Flatten each into a patty, about 4 inches in diameter and 1/2 inch thick. Spoon or pour out remaining bread crumbs onto a flat surface and coat patties all over.
- Heat oil in one or two skillets or, preferably, nonstick fry pans. Cook on one side 4 to 5 minutes and carefully turn patties with pancake turner or spatula. Continue cooking 8 minutes. Transfer patties to a warm platter.
- Pour off fat from the skillet and add vinegar. Cook briefly, stirring, and add remaining 3/4 cup of chicken broth and the tomato paste. Cook, stirring, about 5 minutes or until reduced to about 1/2 cup. Swirl in the remaining tablespoon of butter and strain the sauce through a sieve. Pour sauce over patties and serve.
Nutrition Facts : @context http, Calories 535, UnsaturatedFat 20 grams, Carbohydrate 26 grams, Fat 30 grams, Fiber 3 grams, Protein 42 grams, SaturatedFat 8 grams, Sodium 857 milligrams, Sugar 4 grams, TransFat 0 grams
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
GRILLED PORTOBELLO BURGERS WITH CREAMY DIJON SAUCE
Make and share this Grilled Portobello Burgers With Creamy Dijon Sauce recipe from Food.com.
Provided by VegChef88
Categories Vegetable
Time 19m
Yield 4 burgers, 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat a grill pan on medium-high (or use regular grill). Lightly brush mushroom caps and onion with oil. Grill both for 4 to 5 minutes per side or until mushrooms are tender. (NOTE: Mushrooms will begin to release their juices when they are tender.) Set aside on separate plate. Grill buns, cut-sides-down, for 1 to 2 minutes per side or until toasted.
- Meanwhile, prepare sauce: Combine all sauce ingredients in a small bowl. Spread sauce on bottom half of each bun, dividing evenly. Top with onion, mushroom caps, cheese and lettuce.
Nutrition Facts : Calories 345.4, Fat 20.3, SaturatedFat 4.8, Cholesterol 10.7, Sodium 2104.5, Carbohydrate 31.1, Fiber 7.2, Sugar 5.8, Protein 14.2
BROILED DIJON BURGERS
Betty Crocker's Heart Healthy Cookbook shares a recipe! Dinner ready in just 25 minutes! These beef burgers are broiled for a warm, hearty and delicious meal.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 6
Number Of Ingredients 9
Steps:
- Set oven control to broil. Spray broiler pan rack with cooking spray.
- Mix egg product, milk, mustard, salt and pepper in medium bowl. Stir in bread crumbs and onion. Stir in beef. Shape mixture into 6 patties, each about 1/2 inch thick. Place patties on rack in broiler pan.
- Broil with tops of patties about 5 inches from heat 6 minutes. Turn, broil until meat thermometer inserted in center reads 160°, about 4 to 6 minutes longer. Serve patties in buns.
Nutrition Facts : Calories 260, Carbohydrate 26 g, Cholesterol 45 mg, Fiber 3 g, Protein 21 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 470 mg, Sugar 5 g, TransFat 1 g
DANISH PORK BURGERS
Make and share this Danish Pork Burgers recipe from Food.com.
Provided by Lavender Lynn
Categories Pork
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine the pork, onion, saltines, milk, eggs, salt, and pepper in a large bowl.
- Use your hands to mix well together.
- Lightly brush a large, nonstick skillet with vegetable oil.
- Heat on medium high heat.
- Divide the pork mixture into 8 equal portions.
- Working in batches, drop them from a spoon into the hot pan, spacing them evenly.
- Pat down with the back of a spoon to form into patties.
- Cook each patty, turning once, for 4 to 5 minutes per side, until golden brown.
- Serve the burgers hot with a dollop of dijon mustard.
Nutrition Facts : Calories 450.4, Fat 28.2, SaturatedFat 10.2, Cholesterol 215.3, Sodium 838.8, Carbohydrate 12.6, Fiber 0.8, Sugar 1.4, Protein 34.4
DIJON PORK WITH APPLES AND CABBAGE
A honey-mustard marinade gives pork a tangy-sweet punch. Charred cabbage and apple make a crunchy side dish.
Provided by Molly Gilbert
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 55m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Place 1 rack in center position and another 4 inches from broiler. Spray a rimmed sheet pan with cooking spray.
- Toss together cabbage and apples with 3 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper on prepared sheet pan and arrange in an even layer.
- Pat pork dry and season with remaining teaspoon salt and 1/4 teaspoon pepper. Whisk together remaining 2 tablespoons oil with mustard, vinegar, honey, and thyme in a small bowl. Spread over all sides of pork and set pork on top of cabbage and apples.
- Roast on center rack until an instant-read thermometer inserted into center of thickest part of each tenderloin registers 130 degrees F, about 25 minutes.
- Remove pan from oven and turn oven to broil. When broiler is hot, put pan on top rack and broil until pork has a golden-brown crust, thermometer registers 145 degrees F, and cabbage and apples have a light char, about 5 minutes. Cover pan loosely with foil and let pork rest 10 minutes before slicing. Serve pork warm with cabbage and apples, sprinkled with parsley (if using).
Nutrition Facts : Calories 353.8 calories, Carbohydrate 18.2 g, Cholesterol 84.3 mg, Fat 18.8 g, Fiber 4.2 g, Protein 28.3 g, SaturatedFat 4.3 g, Sodium 619.4 mg, Sugar 12.5 g
GRILLED DIJON PORK ROAST
I created this recipe one day when I was scrambling to find ingredients for dinner. My husband absolutely loved it. Now it's the only way I make pork!-Cyndi Lacy-Andersen, Woodinville, Washington
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 12 servings.
Number Of Ingredients 5
Steps:
- In a large resealable plastic bag, whisk vinegar, mustard, honey and salt. Add pork; seal bag and turn to coat. Refrigerate at least 8 hours or overnight., Prepare grill for indirect heat, using a drip pan. , Drain pork, discarding marinade. Place pork on a greased grill rack over drip pan and cook, covered, over indirect medium heat for 1 to 1-1/2 hours or until a thermometer reads 145°, turning occasionally. Let stand 10 minutes before slicing.
Nutrition Facts : Calories 149 calories, Fat 5g fat (2g saturated fat), Cholesterol 56mg cholesterol, Sodium 213mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 22g protein. Diabetic Exchanges
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