Pork And Sage Burgers Patties Food

APPLE AND SAGE PORK BURGERS

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.

PORK & FENNEL BURGERS WITH FENNEL SLAW

Steps:

• Heat oven to 200C/180C fan/gas 6. Snip the tops off the sausages and squeeze the meat out into a bowl. Stir in the fennel seeds, chilli flakes and half the zest, then shape into 4 patties. Place the burgers on a baking sheet and cook for 25-30 mins until golden and cooked through.
• Meanwhile, mix the remaining zest and juice with the mayo and seasoning, then stir in the onion and fennel. Leave to stand while the burgers finish cooking.
• Place a burger in each roll with some slaw, serving any extra on the side.

PORK, MAPLE AND SAGE SAUSAGE PATTIES

Steps:

• Line baking sheet with waxed paper.
• Process half of pork and half of bacon in processor until pork is coarsely chopped.
• Transfer to large bowl.
• Repeat with remaining pork and bacon.
• Stir in remaining ingredients.
• Form mixture into twelve 2 1/2-inch-diameter patties.
• Transfer to prepared baking sheet.
• (Can be made 1 day ahead).
• Heat heavy large skillet over medium-high heat.
• Add 6 patties and sauté until cooked through, about 5 minutes per side.
• Transfer patties to paper towels.
• Wipe skillet clean.
• Repeat with remaining patties.
• Serve warm with additional maple syrup if desired.

PORK & APPLE BURGERS WITH PICKLED RED CABBAGE

Steps:

• Heat oven to 200C/fan 180C/gas 6. Snip the tops off the sausages and squeeze the meat out into a bowl. Stir through the grated apple and sage, then shape into 4 patties. Place the burgers on a baking sheet and cook for 25-30 mins or until golden and cooked through.
• Meanwhile, mix the vinegar and sugar together with some seasoning. Stir to dissolve the sugar before stirring in the onion, cabbage and mustard. Leave to stand and soften while the burgers finish cooking. Place a burger in each roll and top with some pickled cabbage, serving any extra on the side.

HOMEMADE SAGE SAUSAGE PATTIES

Steps:

• In a bowl, combine all ingredients, mixing lightly but thoroughly. Shape into eight 1/2-in.-thick patties. Refrigerate 1 hour., In a large cast-iron or other heavy skillet, cook patties over medium heat until a thermometer reads 160°, 6-8 minutes on each side.