Caribbean Pork Burgers Recipes

Steps:

• Heat gas or charcoal grill. In medium bowl, mix all ingredients except onion, bread and oil. Shape mixture into 4 patties, about 3/4 inch thick.
• Place patties on grill over medium heat. Cover grill; cook 15 to 18 minutes, turning once, until no longer pink in center. For last 8 to 10 minutes of cooking, add onion slices; cook, turning once, until golden brown. Brush both sides of bread slices with oil. Add bread to grill for last 2 to 3 minutes of cooking; cook, turning once, until golden brown.
• Serve burgers and onion between bread slices.

Steps:

• Make the jerk sauce: Whisk the lemon juice, olive oil, jarred jerk sauce, Cajun seasoning and red pepper flakes in a bowl until combined. Stir in the bell pepper, jalapeno and garlic; cover and refrigerate overnight.
• Make the vegetables: Heat a large skillet over medium-high heat and add the olive oil. Add the carrots, zucchini and bell pepper, season with salt and cook, tossing occasionally, until slightly softened, about 5 minutes. Add 1/4 cup of the prepared jerk sauce and cook until the vegetables are glazed, 1 to 2 more minutes. Remove from the heat and cover to keep warm.
• Grill the burgers: Preheat a grill to medium high and brush the grates with canola oil. Form the beef into four 3/4-inch-thick patties and season generously with salt and pepper. Grill about 4 minutes per side for medium rare. Meanwhile, lightly toast the buns on the grill.
• Serve the burgers on the buns; top with the sauteed vegetables.

Steps:

• Place onion in a 5-qt. slow cooker. Cut roast in half; place over onion. In a small bowl, combine chipotle peppers, adobo sauce, barbecue sauce, water, garlic, cumin, salt and pepper; pour over meat. Cook, covered, on low 8-10 hours or until meat is tender., Remove roast; cool slightly. Skim fat from cooking juices. Shred pork with 2 forks. Return pork to slow cooker; heat through. , For coleslaw, in a large bowl, combine cabbage, mango, pineapple, cilantro, lime juice, salt and pepper. Place 1/4 cup pork mixture on each roll bottom; top with 2 tablespoons coleslaw. Replace tops.

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.

Steps:

• 1. Combine dressing, mayonnaise and seasoning. Set aside.
• 2. Place frozen burgers on baking sheet. Bake at 350 degrees F for 10 minutes. Turn burgers. Spread half of jerk mixture on top of burgers. Bake for 8 to 10 minutes more.
• 3. Toss together cabbages and remaining jerk mixture. Top burgers with cabbage mixture.
• ON THE GRILL:
• Preheat grill
• Use a food thermometer to be sure patties reach minimum internal temperature of 165 degrees F.
• Helpful Hints: Save time and energy by substituting purchased cole slaw mix for both the red and green cabbage in this spicy burger recipe. The fabulous flavor stays the same, but you don't have to clean and chop cabbage.
• Note: Recipe is vegan only if vegan cole slaw dressing, vegan mayonnaise, and Morningstar Farms® Grillers® Vegan Veggie Burgers are used.
• ®, ™, ©, 2010 Kellogg NA Co. Morningstar Farms Recipes are the property of the Kellogg Company.
• This recipe has been tested and endorsed by Kellogg and Morningstar Farms®.

Steps:

• Heat the grill to medium.
• Combine everything but the olive oil and form into 4 patties.
• Cook burgers on the grill.
• Lightly coat each burger bun with olive oil.
• Toast the buns.
• Serve topped with your favorite condiments.

Steps:

• Combine egg, crumbs, onion, and jerk seasoning.
• Add in the ground beef and mix well.
• Shape into patties and grill or pan fry.
• Serve in a crusty roll with fresh tomato slice and mayo, and lettuce.

Steps:

• In a large skillet, heat oil over medium-high heat. Add onions; cook and stir until tender, 6-8 minutes. Add beer, brown sugar, 8 garlic cloves, cumin, 5 teaspoons chipotle peppers, salt and pepper; cook and stir until combined., Place roast in a 5- or 6-qt. slow cooker. Pour onion mixture over meat. Cook, covered, on low until pork is tender, 6-8 hours., Meanwhile, combine mayonnaise, cilantro, remaining 2 garlic cloves and chipotle peppers. Cover and refrigerate until serving., Remove roast; shred with 2 forks. Strain cooking juices. Reserve vegetables and 1 cup juices; discard remaining juices. Skim fat from reserved juices. Return pork and reserved vegetables and cooking juices to slow cooker; heat through. Serve on buns with avocado and mayonnaise mixture., Freeze option: Place shredded pork and vegetables in freezer containers; top with cooking juices. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring gently. Add a little broth if necessary.