Maple Barbecued Pork Burgers Food

BBQ BURGERS

Steps:

• Heat a large cast-iron skillet over medium-high heat for 20 minutes.
• Gently mix the chuck and sirloin together in a large bowl, making sure not to overwork the mixture.
• Combine the paprika, brown sugar, cayenne, coriander, cumin, garlic powder, mustard powder and onion powder in a small bowl. Sprinkle the spice mixture over the beef along with the Worcestershire sauce and fold gently to combine. Form the beef into 4 3/4-inch-thick patties, each about 4-inches in diameter. Sprinkle them generously with salt and a pepper.
• Put the patties in the hot skillet (do not press down with a spatula). When the patties are seared and browned on one side, about 3 1/2 minutes, flip and cook on the other side until browned and the burgers are medium-rare, about 3 1/2 minutes more.
• Put the burgers on buns and top with coleslaw and serve with potato chips if using.

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.

MAPLE-BARBECUE PORK SANDWICHES

Steps:

• Preheat oven to 350°. Place pork in a large roasting pan; brush with vinegar. Add 1/2 in. water to pan. Cover and bake until tender, 2-1/2 to 3 hours. Remove roast; when cool enough to handle, shred meat with 2 forks., In a large saucepan, combine ketchup, barbecue sauce, syrup, mustard, liquid smoke if desired, pepper and salt. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 2 minutes. Add pork; heat through. Serve on buns.

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.

GRILLED MAPLE MUSTARD PORK BURGERS

Steps:

• In a bowl, mix the sausage, onion, garlic, salt, and pepper until combined.
• Shape into 4 patties, ½-inch thick.
• In a small bowl, whisk the maple syrup, dijon mustard, vinegar, dry mustard, orange zest, and curry powder; reserve half the mixture for topping.
• Lightly oil a grill or grill pan over med-high heat; cook burgers 5 minutes; flip the burgers, baste with the maple syrup mixture and cook until cooked through, about 5 minutes.
• Serve on kaiser rolls with remaining maple syrup mixture.

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.

CANADIAN MAPLE BURGER

Steps:

• Blend crumbs with HP sauce,, egg, salt and pepper and half the Worcestershire sauce; crumble in beef and mix gently.
• Form firmly into 6 equal patties. Chill for 30 minutes.
• Meanwhile, preheat grill to medium; grease grate well. Arrange onions in the center of a large sheet of heavy foil. Drizzle with remaining Worcestershire Sauce and 1/4 cup BBQ sauce. Fold and crimp foil edges to form a secure packet; grill for 20 minutes, turning often.
• Add burgers and bacon to grill alongside the onion packet. Grill for 6-7 minutes. Turn meat and baste well with remaining BBQ sauce. Grill for an additional 4-6 minutes or until burgers are cooked through and bacon is browned.
• Top burgers with sliced cheddar cheese, grilled onions and bacon; srve on buns.

BARBECUED PORK BURGERS

Steps:

• Mix all ingredients.
• Form into 4-5 equal size patties.
• Re-chill for 30 minutes.
• Grill over charcoal.
• Baste with the same bbq used in the mix when burgers are halfway done.

MAPLE-MUSTARD PULLED PORK

Steps:

• Mix the sea salt and 200g of the sugar in a large food bag, add the pork and coat it well. (If you don't have a bag, rub over the pork in a dish and cover with cling film.) Leave in the fridge overnight.
• The next day, remove the pork and wipe down the meat with kitchen paper. Heat oven to 140C/120C fan/gas 1. Mix the remaining sugar, the maple syrup, mustards and some ground pepper. Rub half the mixture over the pork and sit it on a rack in a roasting tin. Roast for 6 hrs.
• Spoon the remaining maple mixture over the pork and roast for 1 hr more.
• Rest the meat for 30 mins on a plate loosely covered with foil. To serve, tear the pork into big fat chunks and, after skimming the surface, spoon over any juices from the tin.