Pork And Cheese Burgers Recipes

Steps:

• Mix all ingredients in a bowl (except for the mushrooms).
• Refrigerate for about 20 minutes.
• Shape the mixture into patties (I made 4).
• Your choice on how to cook them you could use a grill or a pan (I used a pan with some olive oil).
• Cook for about 5- 10 minutes each or until cooked through.
• In a seperate pan drizzle a bit of olive oil in a pan and saute the mushrooms.
• Serve on a bun or some toast.
• Enjoy!

Steps:

• Melt the butter in a skillet over medium heat. Add the onions; cook until soft and golden, about 10 minutes. Raise the heat to medium-high and continue cooking, stirring, until uniformly brown, 5 to 10 more minutes. Season with salt and pepper and set aside.
• Mix the pork, garlic and parsley in a bowl. Season the mixture with salt and pepper and form into 10 small patties, being careful not to pack them too tightly.
• Heat a grill pan over medium heat; grill the patties until medium-rare, about 4 minutes per side. Place a cheese slice on the bottom half of each roll; top with a burger, some caramelized onions and the roll top.

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.

Steps:

• Melt the butter in a small frying pan, add the onion and cook on a medium heat until soft and translucent, then cool. Tip the pork into a large bowl and add the onion, egg yolks and thyme. Season well and mix together with your hands - don't overhandle or you will make the burgers tough. Divide the mixture into 4 and shape into burgers. Chill for 30 mins to firm up.
• Heat the barbecue and cook the burgers for 10 mins each side. Top each burger with a slice of cheese, followed by 1 tbsp apple sauce, then return to the barbecue and close the lid, cooking for a further 5 mins to allow the cheese to melt. If your barbecue doesn't have a lid, loosely cover with foil.
• Quickly toast the buns, then serve with the burgers and some salad leaves inside.

Steps:

• 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.

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.

Steps:

• Combine all ingredients in a bowl and mix well, it is probably easiest to add pork last.
• Form into 6 burgers, squeezing tightly to remove any excess moisture.
• Cook on medium to hot barbecue plate until well done, turning once during cooking.

Steps:

• In a skillet, cook the bacon over moderate heat, stirring until cooked through, about 3 minutes.
• Transfer the bacon to paper towels to drain and let cool.
• In a large bowl, mix the bacon with the ground pork, garlic, thyme, salt and pepper.
• Shape into four 1-inch-thick patties.
• Light a grill.
• Drizzle the onion slices with olive oil and grill over moderately high heat until lightly charred, about 2 minutes per side.
• Transfer to a platter.
• Brush the cut sides of the buns with the melted butter and grill, cut sides down, until toasted, about 1 minute.
• Turn and grill for 30 seconds longer.
• Transfer the buns to the platter.
• Grill the burgers until charred outside and cooked through, about 5 minutes per side.
• Arrange 2 Camembert slices and a Gorgonzola slice on each burger and cook until the cheese is melted, 1 minute.
• On the bottom halves of the buns, layer the arugula, tomato, burgers and grilled onion.
• Close the burgers and serve.
• *The burgers can be refrigerated overnight. Bring to room temperature before grilling.

Steps:

• Fry bacon until done but not crisp, add minced garlic half way through cooking bacon. Drain fat and set aside.
• In a bowl mix eggs, rosemary, thyme and pepper until blended.
• Add pork, shallot, onion, and the rest of the ingredients including the bacon/garlic, but not the cheese.
• Mix thoroughly and form patties.
• BBQ on medium for 10-12 mins per side.
• Top with cheese and your favorite toppings on a bun.
• * I mixed mayo, mustard and some finely chopped red onion together to spread on the bun -- delicious!

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.