Ground 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.

GRILLED PORK BURGERS

Steps:

• In a large bowl, combine the first eight ingredients. Crumble pork over mixture and mix well. Shape into six patties. , Grill burgers, covered, over medium heat for 4-5 minutes on each side or until a thermometer reads 160°., Serve on buns; top with lettuce, tomato and onion if desired.

BEEF AND GROUND PORK SLIDERS

Steps:

• In a saute pan over high heat, add the butter, onions, white pepper and 1 teaspoon salt, and cook over high heat until the butter has melted. Reduce the heat to medium and finish cooking the onions until slightly browned on the edges, 7 to 8 minutes.
• Mix the beef, pork, remaining 1 teaspoon salt, and black pepper in a bowl. Do not over mix or the burger will be too tightly bound. Portion the meat into 12 (2-ounce) balls, then flatten the balls into patties about 2 1/2 inches round.
• Preheat a grill and grill the burgers for 4 to 5 minutes on each side, or until the internal temperature reaches 160 degrees F.
• Combine the mayonnaise-mustard mixture with the lemon juice and shredded romaine. Top the bottom bun with the dressed lettuce, a burger, some caramelized onions, and cheese of choice. Add the top bun and serve.

PERFECT PORK BURGER

Steps:

• Preheat the oven to 350 degrees F.
• Heat the sesame oil in a large skillet. Add the scallions, garlic and ginger and saute until translucent. Add the sambal and cook, mixing constantly, for 30 seconds. Deglaze the pan with the soy sauce. Add the cilantro, basil, 2 tablespoons salt and 3 tablespoons pepper; remove from the heat.
• Place the pork in a large bowl. Add the cooked mixture to the pork and mix well. Form into twenty-five 7-ounce patties. Place the patties on 2 baking sheets. Add 1 1/2 quarts of water to each baking sheet. Cover each baking sheet with a second baking sheet. Bake to medium rare, approximately 10 minutes. Refrigerate until cool, then store in a pan lined with paper towels.
• When ready to serve, oil a hot flattop grill and sear the patties until caramelized on both sides and a thermometer inserted in the center reads 160 degrees F, about 30 seconds per side.
• Toast the buns on the flat top. Spread 1 tablespoon of Bangin' Sauce on each side of the buns. Place 1/4 cup of Kimchi on the bottom buns. Add the grilled patties, then top each with 4 shishito peppers and an egg.
• Combine the hoisin and sweet chili sauce in a small saucepan and bring to a boil. Remove from the heat; strain. Whisk in the lemon juice, lime juice and orange juice.
• Combine the hoisin-juice mixture with the mayonnaise and sriracha in a bowl.
• Place the cabbage in a large bowl, sprinkle with 1/2 cup kosher salt and toss with your hands until the cabbage is coated. Add enough cold water to just cover (about 12 cups), making sure the cabbage is submerged (it's OK if a few leaves break the surface). Cover with plastic wrap or a baking sheet and let sit at room temperature for at least 12 hours and up to 24 hours.
• Drain the cabbage in a colander and rinse with cold water. Gently squeeze out the excess liquid and transfer to a medium bowl; set aside.
• Place the sambal chili paste, ginger, fish sauce, garlic, sugar and scallions in a large bowl and stir to combine. Add the cabbage and toss with your hands until the cabbage is thoroughly coated. Pack into a clean 2-quart container with a tight-fitting lid. Let sit in a cool, dark place for 24 hours. (The mixture may bubble.) Open the jar to let the gases escape, then reseal and refrigerate at least 48 hours. (Kimchi is best after fermenting for about 1 week). Refrigerate for up to 1 month.

QUICK AND EASY PORK BURGERS

Steps:

• Mix all of the ingredients in a bowl.
• Let the mix refrigerate for at least 30 minutes.
• Then press the mixture into patties (I make 4 of them).
• You have many choices on how to cook these!
• You can cook them on your indoor grill for 5-10 minutes each, or until they are cooked throughly.
• You could also cook them on the outdoor grill for 5-10 minutes each, or until they are cooked throughly.
• Lastly, you could cook them on the stove for 5-10 minutes each, or until they are cooked throughly.
• Serve on a bun, or by itself.

AIR FRYER CAJUN PORK BURGERS

Steps:

• Combine the pork mince, Cajun seasoning, breadcrumbs egg and a pinch of salt and pepper.
• Shape the ground pork mixture into 2 evenly sized patties.
• Preheat air fryer to 360°F/ 180°C.
• Spray air fryer basket with oil.
• Add patties to air fryer basket. Ensure they are not touching.
• Air fry patties at 360°F/ 180°C for 10 minutes, until cooked through [Note 1].
• Heat a drizzle of oil in a medium fry pan or grill.
• When the oil is hot, cook the burger patties for 4-5 minutes each side, until cooked through [Note 1].
• Slice the burger buns in half and place under a hot broiler for 2 minutes until just starting to brown.
• Slice tomato and avocado.
• Spread onion jam onto burger bun base. Add a patty, top with slices of tomato and avocado, and cos leaves. Spread mayo inside top of burger bun. Enjoy.

26 BEST WAYS TO USE GROUND PORK (+ EASY DINNER)

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a pork dinner in 30 minutes or less!

GROUND PORK BURGERS

Steps:

• Put all ingredients in a large bowl. mix & mash together with a fork, form into 1/4 lb. patties.
• I grilled these on a small indoor grill type machine which drains excess fat. Grill 10 min's or until no longer pink in center.

GROUND TURKEY OR GROUND PORK BURGERS

Steps:

• Mix ground meat with onion powder, salt and pepper. Make four patties. Cover and chill for 15-30 minutes.
• Pour flour into shallow bowl. Pour breadcrumbs into 2nd shallow bowl. Add egg to third shallow bowl.
• Dredge patties in flour, then dip in egg, then in breadcrumbs. Place on wire rack (with paper towel underneath) for 15 minutes.
• Heat oil in fry pan on medium heat. Fry patties until cooked through and crispy.
• Serve on buns with choice of condiments, such as lettuce and tomato. I also like mine with mayonnaise.

GRILLED PORK BURGERS

Steps:

• Patty out your ground pork into 4-6 patties, depending on how thick you prefer.
• Salt and pepper both sides.
• Grill to an internal temperature of 160 degrees - 4-7 minutes on each side depending on the thickness of your patty.
• Top the way you like!

MAPLE MUSTARD PORK BURGERS

Steps:

• In a medium size bowl combine the ground pork, diced shallots, minced garlic, salt and pepper.
• Form the mixture into 6 patties of equal size about 1 inch thick (2.5cm).
• At this point, you could freeze the patties, or place patties on to a tray and cover with plastic wrap.
• Place in the refrigerator until ready to grill.
• In a medium size bowl whisk together all glaze ingredients.
• Preheat barbeque grill to 375°F/190°C or medium high heat.
• Oil the grill.
• Brush the pork burgers with prepared glaze.
• Place pork patties on grill for 7-8 minutes basting every 2 minutes or until dark golden brown and slightly crisp on exterior.
• Flip the burgers and continue to cook for another 7 minutes basting every 2 minutes.
• Remove burgers from grill and place on tray.
• Place sliced buns on the bun rack for 1 minute.
• Serve burgers with warm onion buns and desired toppings.

MUSHROOM STUFFED GRILLED PORK BURGERS

Steps:

• In a skillet, saute the mushrooms, onion and garlic until tender in butter (about 2-3 minutes); set aside to cool.
• In a bowl, combine ground pork, mustard (if using) Worcestershire sauce, seasoning salt and pepper; mix well.
• Shape into 24 even size patties about 4-5-inches in diameter (this is for the top and bottom patties).
• Divide and spoon the mushroom mixture evenly onto center of 12 patties; place another pattie on top, and seal the edges of the meat tightly all around.
• Place patties on grill about 6-inches over medium coals.
• Grill about 20-22 minutes turning once until the patties are thoroughly cooked.
• Serve on buns.

CUBAN-STYLE PORK BURGERS

Steps:

• Finely chop chorizo in a food processor or with a large knife. Gently mix together ground pork, chopped chorizo, breadcrumbs, egg, onion, green pepper, garlic and salt. Shape into 6 patties about 3/4-inch thick. Refrigerate for 10 to 15 minutes. Prepare a grill for direct cooking over medium-high heat, about 450 degrees F. Grill burgers, with the lid closed, for 5 minutes. Turn and finish cooking for 4 to 5 minutes more, until cooked through or until the internal temperature reads 160 degrees F on a digital meat thermometer. Remove from grill. Toast buns on the grill, about 1 minute per side. Build burgers on buns with 1 1/2 tablespoons dressing, 1/3 cup shoestring potatoes and one lettuce leaf. Serve immediately.

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.