Porky Beef Burger Food

TERIYAKI PORK AND BEEF BURGER

Steps:

• Combine the ground beef, ground pork, onion, garlic and 1 tablespoon each salt and pepper in a large bowl; stir until well mixed. Form the mixture into 6 balls. Press 1 teaspoon butter into the center of each ball; wrap the meat around the butter to enclose it and form a patty. Place the patties on a plate and refrigerate for 1 hour.
• Combine 1 tablespoon of the brown sugar, half of the pineapple and the dragon fruit and cilantro in a medium bowl. Toss until well mixed. Season with salt and pepper.
• Preheat a grill pan or outdoor grill to medium-high.
• Combine the soy sauce, ginger and the remaining pineapple and brown sugar in a large skillet. Bring to boil, then reduce the heat and maintain a gentle simmer. Remove the patties from the refrigerator and let stand at room temperature for 10 minutes.
• Place the patties on the grill and cook, flipping halfway through, until no longer pink in the center, 6 to 8 minutes. As the patties finish cooking, transfer them to the simmering sauce and cook, rotating in the sauce, until they are well coated and have absorbed some of the sauce, about 1 minute.
• Place each patty on a bun, top with some of the salsa and serve hot.

BEEF 'N' PORK BURGERS

Steps:

• In a small skillet, cook bacon, onion and garlic over medium heat until the bacon is crisp; drain and place in a small bowl. Stir in the bread crumbs, egg, water, parsley, salt, marjoram, paprika and pepper. Crumble beef and pork over the mixture and mix well. Shape into eight 3/4-in.-thick patties., Grill, uncovered, over medium-hot heat for 4-5 minutes on each side or until a thermometer reads 160°. Serve on buns with mayonnaise, lettuce and tomato.

PORKY BEEF BURGER

Steps:

• Chop mushrooms up. Chop them like you would pecans for a pecan pie. Place in large bowl.
• Cut tenderloin up in 1/8" x 1/4" x 2" strips. The size is not exact just to illustrate how small to cut it. Toss them in with the mushrooms.
• Toss in the beef.
• Toss in all the mozzarella.
• Toss in the whisked eggs.
• Mix together well and divide into 6 even sized balls (approximately 8 oz each). Cover and let sit in refrigerator for 20 minutes.
• Remove from refrigerator and pat out in patties and grill. Do not try to turn to quickly as they will fall apart.
• I like to cook mine to a core temperature of 140 then let them rest covered for 20 minutes. Do not press or squeeze them, cook them either by timing or temperature. Squeezing them will dry them out and makes them tough.

PORK BURGER

Steps:

• Ensure grill grates are clean and oiled. Preheat to medium-high heat.
• In a medium-sized mixing bowl combine ground pork, salt, pepper, garlic, worstershire and dijon mustard. Stir to combine. Divide into 3 equal parts and create patties. Push down gently in the center of each with your thumb to create an indent. Season the top with just a bit of extra salt and pepper.
• In small bowl combine the mayo and Sriracha. Add green cabbage, purple cabbage, carrots and green onions to a medium bowl. Toss. Add in the mayo mixture, rice wine vinegar and pinch of salt. Toss to combine.
• Place burgers over direct heat for 4-5 minutes per side or until the internal temperature reaches 155 degrees F. If using cheese, add when burgers reach approx. 153 degrees F. and close the lid to allow the burger to continue cooking and the cheese to melt. Remove from grill and set on a plate. Let rest 5 minutes.
• Take the bottom of the bun and add a piece of butter lettuce. Top with some slaw followed by the burger and then some avocado followed by a bit more slaw. Add the top bun and enjoy!

BURGERS

Steps:

• Preheat a grill or grill pan to medium-high heat. If you're not using an outdoor grill, preheat a second grill pan over medium heat (for a side griddle).
• Gently mix together the brisket, short rib and sirloin in a large bowl. Divide the mixture into 4 equal pieces and gently form into burgers, being careful not to pack too tightly.
• Season both sides of the burgers with a good amount of salt and freshly ground black pepper.
• When the grill or first grill pan is at medium-high, place the burgers on the grill and cook to your desired temperature, 3 to 4 minutes per side for medium rare. Add a piece of cheese to each burger and cook for another minute or so until it is melted.
• In the meantime, spread the mayo on the cut side of the buns and place them over medium heat or on the secondary grill pan to toast.
• Build the burgers by placing a burger on each bottom bun and top with 2 pieces of bacon, some red onion, pickles and mustard.

BEEF AND PORK BURGERS

Steps:

• Preheat broiler.
• In skillet, cook bacon, onion, and garlic until bacon is crisp.
• Drain; put into lg bowl.
• Add all remaining ingredients; mix well.
• Shape into 8 patties.
• Broil, 6 inches from the heat, 7-8 minutes per side, or until done.

SMOKY PORKY BURGERS

Steps:

• In a large mixing bowl, combine meat, panko, onion, basil, smoked paprika and black pepper. Mix with hands until well blended. Form patties and stuff burgers with pineapple, bacon and BBQ sauce, spreading evenly. Place the top patty and seal the edges. Place burgers in a pie plate, cover with cling film and transfer to the fridge for 1 hour.
• Grill burgers at 500ºF preheated BBQ for 7 to 7 ½ minutes per side. If wanted, 3 minutes before the end of cooking, place 2 slices of Jarlsberg cheese per burger.

BEEF 'N' PORK BURGERS

Steps:

• In a skillet, cook bacon, onion and garlic over medium heat until the bacon is crisp.
• Drain and place in a bowl.
• Stir in the bread crumbs, egg, water, parsley, salt, marjoram, paprika and pepper.
• Crumble beef and pork over the mixture and mix well.
• Shape into eight 3/4-in thick patties.
• Grill uncovered or medium-hot heat for 9-12 minutes or until juices run clear, turning occasionally.
• Serve on buns with desired toppings.