Mix together the pork, cilantro, feta, curry paste, garlic,
In a mixing bowl combine pork, coriander, garlic, pepper, salt, ketchup,
dd the all the remaining burger ingredients.
Mix it all
Heat charcoal or gas grill to medium. Combine ground pork, onion and hot sauce; mix well with hands. Shape into 4 (8-oz.) burgers; season with salt and pepper on both sides.
Grill burgers until internal temperature reaches 165 degrees F., turning after 8 minutes. Place 2 slices cheese on top of each burger to melt.
Lightly toast brioche buns on grill, being careful not to burn. Place pork burgers on buns; top each with 4 half strips of bacon.
Serve with lettuce, tomato, pickles, mayonnaise and mustard on the side.
I prepare the sauce ahead of time and put it into my crock-pot to simmer about 3 hours ahead of time.
The sauce consists of the hamburger, pork burger, spaghetti sauce, green pepper and onion. This makes the sauce thicker.
In a mixing bowl, mix together the pork, mustard, honey, sage, parsley, yolk, breadcrumbs, lemon zest and shallots.
Shape the pork mixture into
4 even-sized patties.
Heat the olive oil in a frying pan. Add in the patties and fry until golden brown on both sides and cooked through.
Serve the freshly fried patties between freshly griddled sourdough bread. Top the patties with red onion, gherkins, capers, Parmesan, a drizzle of olive oil, arugula and watercress.
Serve with a relish of your choice.
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.
Mix the ground pork, apple, onion, bell pepper, teriyaki
p olive oil. Sprinkle the pork generously with salt and brush
In a large bowl, combine ground pork, breadcrumbs and cilantro. Shape into 6 patties.
Preheat grill. Oil grates and cook patties until browned on both sides and cooked through. Place on burger buns along with cucumbers and sweet chili sauce.
Serve immediately.
Mix ground beef, ground pork, green onion, red pepper and
cut open both Kaiser Rolls.
Cover the bottom halves with ketchup,
cover with the salad. Ad the cold left over Pork Schnitzel, salt and pepper to taste.
Ad a slice of hard boiled egg.
Cover the top half of the Kaiser Roll with mayo and put on the Schnitzel.
Serve cold alone or with a side of potato salad.
he pan and brown the pork on both sides for about
br>Lightly knead the ground pork with the bacon and liquid
ix together the ground venison, pork sausage, 2 tablespoons barbecue sauce
Marinate the pork with the above ingredients
Combine beef and sausage, mix well.
Form six burger patties out of the meat mixture. Place in the refrigerator until chilled.
Grill patties to well done, 170\u00b0F.(There's pork in there!).
Near the end of grilling, top each patty with a slice of provolone and a slice of cheddar to melt.
Toast buns.
Assemble burgers: bottom bun, bbq sauce, burger, bacon, ranch dressing, top bun.
oes seem moister than most burger recipes; insuring it is mixed well
ups.
For the Venison Burger: Mix the ground venison, oil
Preheat a grill for medium-high heat and lightly oil the grate.
Mix pork, feta cheese, cilantro, curry paste, garlic, ginger, cumin, salt, and black pepper in a bowl. Divide mixture into fourths and form a burger from each portion. Refrigerate for 10 minutes (up to 4 hours).
Place burgers on preheated grill, close lid, and grill until an instant-read meat thermometer inserted sideways into the center of a burger reads 160 degrees F (70 degrees C), about 5 minutes per side.