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
ITALIAN PORK BURGERS
Make and share this Italian Pork Burgers recipe from Food.com.
Provided by internetnut
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a large bowl combine combine ground pork, 1 teaspoon of italian seasoning, salt and black pepper; mix well. Form mixture into four 3/4-inch thick patties.
- Cook patties, uncovered, on the rack directly over medium coals for 14-18 minutes or until done (160F) and juices run clear, turning once halfway through. Top each burger with cheese. Grill 1-2 minutes more until cheese begins to melt.
- Meanwhile, in a small bowl combine olives, oil, crushed red pepper and remaining 1/4 teaspoon italian seasoning. Top burgers with olive mixture.
Nutrition Facts : Calories 392.6, Fat 28, SaturatedFat 11.5, Cholesterol 123.1, Sodium 341.7, Carbohydrate 0.3, Sugar 0.2, Protein 32.8
JUICY QUARTER POUNDER BURGERS
my husband loves these. they come out really thick and juicy. i like to eat it with mushrooms and tomato. but you can use any burger topping you like. also feel free to add some cheese if you wish. this recipe is a combination of burger recipes i've tried over the past year or so. hope you like it
Provided by Mayas Mama
Categories Grains
Time 56m
Yield 4 burgers, 4 serving(s)
Number Of Ingredients 15
Steps:
- Pre-heat broiler to 500°F.
- In a large bowl add all the burger ingredients together (except the buns).
- Mix well, (don't be afraid to use your hands, just make sure you wash them well before and after mixing).
- Divide your mixture into 4 equal parts. (i use a scale to make sure the meat is divided equally).
- Shape each of the 4 pieces of meat into burger pates.
- Make the pates thicker at the edges and thinner in the centre, since burgers tend to get rounder and thicker at the centre when you cook them. This way they come out flat once cooked.
- If you are going to grill the burgers it helps if they are frozen first so they don't crumble.
- Place the pates on a baking sheet lined with foil (to help with cleaning).
- Place the baking sheet under the broiler for 16 minutes turning half way threw.
- In a skillet add a little oil (which ever kind you like cooking with).
- Once the oil is hot add the mushrooms.
- Add the minced garlic, salt and Italian seasoning to the mushrooms.
- Stir the mushrooms often, so they are cooked evenly.
- Once the mushrooms are cooked and browned remove them from the skillet.
- One the bottom buns of the burgers spread some mayo.
- Once the burger is cooked add the burger to the bottom bun.
- Then add a zigzag of ketchup to each burger.
- Layer the mushrooms on top of that then the top bun.
- Serve with a side of coleslaw, pickle and backed potato or fries.
CURRIED PORK BURGERS
Make and share this Curried Pork Burgers recipe from Food.com.
Provided by queenbeatrice
Categories Pork
Time 15m
Yield 4 burgers, 4 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 479.6, Fat 30, SaturatedFat 11.4, Cholesterol 92.8, Sodium 630.1, Carbohydrate 25.4, Fiber 1.5, Sugar 4.2, Protein 25.6
BLUE CHEESE & BUTTER BISON BURGERS
Bison is a shockingly healthy and flavorful meat. I've actually grown to like it in burgers better than beef, if done the right way....too bad I like to add a lot of additional fat.
Provided by Melanie B.
Categories Wild Game
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Mix together butter and blue cheese. Shape into a 2-inch diameter log and wrap in wax paper. I like to make this and keep one in the freezer packaged in a protective re-sealable bag.
- Mix bison with scallions, salt, pepper, and thyme in a large bowl. Divide into four even pieces and roll into balls.
- Slice a 4x1/2 inch discs of the blue cheese and butter mixture. Place 1 disc in the center of each bison ball, and shape into burgers.
- Season the outsides of each burger with additional black pepper if desired.
- Grill burgers to desired doneness, being careful not to flatten and cause the juices / flavor to ooze out.
- Serve with your favorite rolls, condiments, and the tomato, onion, and bacon.
BISON BURGERS WITH SPICY AIOLI
© 2014 Turner Broadcasting System, Inc. All rights reserved. Burger and fries are iconic and delicious, but the bun and French fries are problematic for the paleo diet. Give this fast food favorite a complete makeover resulting in a lower-fat, low-carb and nutrient-dense dish. Use lean bison meat for the patty and eliminate carbs with an iceberg lettuce wrap. Serve these burgers with crunchy kale chips instead of calorie and fat-laden French fries.
Provided by Turner Broadcasting
Categories < 60 Mins
Time 50m
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- For the burgers: Heat the coconut oil in a large nonstick skillet set over medium heat. Cook the onions and garlic, stirring occasionally, until translucent, 3 to 4 minutes. Transfer to a large bowl and cool for 5 minutes.
- Add the bison, tomato paste, cumin, salt, black pepper and cayenne pepper to the onion mixture, and stir to combine. Form into four 1-inch-thick burgers. Place the skillet back over high heat, add the burgers and cook until an instant read thermometer registers 160 degrees F, 5 to 6 minutes per side. Remove from the pan and rest the burgers for 3 to 5 minutes.
- For the aioli: In a small bowl whisk together the mustard, tomato paste, yolk and garlic. While whisking continually, slowly drizzle in the canola and olive oils, until all the oil is incorporated and the mixture is thick and glossy. Whisk in the lemon juice and season with cayenne pepper and salt.
- Place each patty in a lettuce leaf, then top with tomato slices, shaved red onion and 2 teaspoons of the spicy aioli; wrap the burgers in the lettuce and serve with kale chips.
- Cook's Notes: If you have concerns about salmonella, replace the egg yolk and oils with canola mayonnaise.
ASIAN PORK BURGERS
Make and share this Asian Pork Burgers recipe from Food.com.
Provided by dale7793
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Combine the mince, garlic, onion, pepper, egg, sauce and breadcrumbs in a bowl.
- Chopping the vegetables finely is easier in a food processor if you have one.
- Mix together well (use your hands).
- Divide mixture into 4 patties.
- Cook on a heated, oiled grill plate until browned on both sides and cooked through.
- Serve with cut and toasted buns and your choice of toppings, or just with salad!
Nutrition Facts : Calories 529.8, Fat 30.4, SaturatedFat 10.9, Cholesterol 142.9, Sodium 394.1, Carbohydrate 33.2, Fiber 2.1, Sugar 4.6, Protein 29
APPLE AND SAGE PORK BURGERS
Make and share this Apple and Sage Pork Burgers recipe from Food.com.
Provided by agb4z3
Categories Pork
Time 1h15m
Yield 10 Burgers, 10 serving(s)
Number Of Ingredients 9
Steps:
- Put the pork into a large bowl - it is easier to work with if it is not too cold from the fridge. Grate the apple and the onion together (this can be done in the food processor). Add to the pork in the bowl. Add the bread crumbs to the mixture and work together with clean hands until everything is well blended.
- Finely chop the sage and add to the mixture with a pinch of salt and a grind of pepper, and continue working until completely mixed.
- Divide the mixture into eight equal portions and form into patties. Refrigerate until ready to use, or wrap each tightly and freeze for up to 3 months.
- Lightly salt and pepper the patties.
- Put patties on the grill and 20 min or until cooked thoroughly.
- Cut up second onion, and caramelize them in vegetable oil.
- While the burgers are cooking, put butter in a small pan. Put it on medium heat until it starts to bubble. Turn down to low heat, chop the sage and put it in the butter. Cook for 5 minute Dip buns in the browned butter and place on grill to toast.
- Remove buns and burgers and put it all together and top with caramelized onions.
Nutrition Facts : Calories 389.5, Fat 23.3, SaturatedFat 8.1, Cholesterol 65.4, Sodium 273, Carbohydrate 24.5, Fiber 1.7, Sugar 5.2, Protein 19.5
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