Number Of Ingredients 4 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!
Time 25m Yield 4 burgers Number Of Ingredients 9 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.
Time 40m Yield 6 burgers Number Of Ingredients 16 Steps:
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium high. For the Dressing: combine the mayonnaise, basil, cilantro, green onions, and lime juice in a bowl. Cover and refrigerate. For the Patties: combine the fish sauce, jaggery, and chili sauce in a medium bowl. Add the pork, peanut butter, ginger, garlic, and star anise and blend loosely with a fork. Form into 6 equal patties the approximate dimensions of the rolls, making a slight depression in the middle of the patties to compensate for the tendency to bulge during cooking. Brush the grill rack with oil. Grill the patties with the grill top closed for 4 minutes. Turn and grill until an instant-read thermometer inserted into the center of the patties registers 160 degrees F, about 4 minutes longer. During the last 2 minutes of grilling the patties, place the rolls, cut side down, on the grill to toast. To assemble the burgers: spread the roll bottoms with a thin layer of dressing, followed by a lettuce leaf. Add the patties and top with generous dollops of the dressing. Add the roll tops.
Time 25m Yield 6 servings. Number Of Ingredients 11 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.
Time 1h55m Yield 8 Number Of Ingredients 16 Steps:
Preheat the oven to 400 degrees F (200 degrees C). Layer pineapple and peppers on a baking sheet. Drizzle evenly with 1 tablespoon olive oil. Bake in the preheated oven until browned, 15 to 20 minutes. Stir occasionally to prevent overbrowning. Meanwhile heat remaining olive oil in a large skillet over medium heat. Cook and stir onion until soft, about 5 minutes. Combine pineapple-pepper mixture, onion, orange juice, salt, and pepper in a blender or food processor. Puree until salsa is thoroughly combined. Add cilantro and blend lightly. Chill for approximately 1 hour. Combine ground pork, seasoned salt, paprika, dill, garlic powder, hot sauce, and red pepper in a large bowl. Blend well using your hands. Shape mixture into 8 patties. Preheat a gas or charcoal grill for medium-high heat and lightly oil the grate. Grill burgers until browned, 5 to 7 minutes per side. Cook 5 minutes for medium-well; 7 minutes for well done. Place burgers on buns and garnish with pineapple salsa.
Time 38m Yield 4 Number Of Ingredients 9 Steps:
Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat. Mix all ingredients except onion, bread and oil. Shape mixture into 4 patties, about 3/4 inch thick. Cover and grill patties 4 to 5 inches from medium heat 15 to 18 minutes, turning once, until no longer pink in center. Add onion slices to grill for last 8 to 10 minutes of grilling, turning once, until golden brown. Brush both sides of bread slices with oil. Add bread to grill for last 2 to 3 minutes of grilling, turning once, until golden brown. Serve burgers and onion between bread slices.
Time 20m Yield 10 servings. Number Of Ingredients 8 Steps:
In a large bowl, combine the first 5 ingredients; add beef and mix gently. Shape into 10 patties. , Grill, uncovered, over medium heat for 4-5 minutes on each side or until meat is no longer pink. Serve on buns with desired toppings.
Time 30m Yield 10 Number Of Ingredients 9 Steps:
Heat charcoal or gas grill to medium. Combine ground pork, onion, cheeses, Worcestershire sauce, hot sauce and garlic in large bowl; mix well with hands. Shape into 1-inch thick patties (9 to 12); sprinkle pepper and salt on both sides. If a smokier flavor is wanted, add a small handful of pecan or oak wood chips to fire about 10 minutes before putting patties on. Grill burgers approximately 15 minutes until internal temperature reaches 165 degrees F, turning every 5 minutes.
Time 1h15m Number Of Ingredients 23 Steps:
In a medium-sized bowl, combine the vinegar, soy sauce, olive oil, and lime juice. Add the coleslaw and scallion and mix well. Refrigerate until ready to use. In a medium-sized bowl, whisk together the mayonnaise, tomato paste, vinegar, paprika, garlic powder, sugar, and melted butter. Season to taste with salt and pepper. Adjust to your desired consistency with water, adding 1 tablespoon at a time. Refrigerate until ready to use. In a large bowl, combine the pork, ginger, scallions, garlic, sesame oil, salt, and pepper, mix well. Divvy the pork mixture into four equal portions, shaping each into a 1-inch (2.5-cm) thick patty. Refrigerate patties for at least 30 minutes, or until you’re ready to cook. If using a Big Green Egg, set it up for 400°F (200°C) direct grilling. Fill your firebox with natural lump charcoal, and with the top and bottom vents wide open, light the fire and close the EGG. After about 10 minutes, close the bottom draft screen. When the temperature nears your 400°F (200°C) target temperature, partially close the bottom vent door and the top of the daisy wheel, leaving both vents 40 percent open. Make minor adjustments as necessary.If using a gas or charcoal grill, prepare it for direct grilling at 400°F (200°C). Place the patties directly on the grill and cook for 5 to 6 minutes. Flip the burgers and continue to cook until they reach an internal temperature of 160°F (71°C), 5 to 7 minutes more. Transfer the cooked burgers to a plate and tent them with foil to rest. To build each burger, layer the bottom half of each bun with the sauce, a burger patty, and crunchy slaw. Top with the other half of the bun. Devour.
Time 15m Number Of Ingredients 0 Steps:
Preheat a grill to medium high. Form ground beef (preferably chuck) into 6-ounce patties and make an indentation in each. Season the patties on both sides with salt and pepper. Lightly brush the grill grates with vegetable oil, then grill the patties, indentation-side up, until marked on the bottom, about 5 minutes. Flip and cook until marked and slightly firm, about 3 more minutes for medium doneness. For cheeseburgers, top with 2 slices cheese during the last minute of cooking; cover the grill to melt.
Time 15m Yield 4 serving(s) Number Of Ingredients 11 Steps:
In a medium bowl, mix together the pork, red wine, garlic, fennel seed, salt and pepper. Pat gently into 4 patties. Brush each patty lightly with olive oil. Place directly over hot coals on grill. Close grill hood and grill for 5 minutes, turn and cook on second side for 4 minutes or no longer pink. Serve on hard rolls with cheese,lettuce, tomato, and onion garnish, if desired.
Time 45m Yield 12 serving(s) Number Of Ingredients 9 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.
More about “grilled pork burgers recipes”
Time 1h Yield 4 serving(s) Number Of Ingredients 9 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.
