Porkmapleandsagesausagepatties Recipes

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:

• For the patties:
• In a large bowl, use your hands to mix together all of the ingredients, then form the mixture into twelve 2-inch patties (about 3/4 inch thick). Arrange the patties on a plate and refrigerate for at least 30 minutes, until firm.
• Preheat the grill for at least 10 minutes and set it up to grill over moderately high heat. Oil the grates. Grill the patties until brown grill marks form on the bottom, about 4 minutes. Flip the patties, then grill for 3 to 4 minutes longer, until cooked through but still juicy.
• For the sauce and assembly:
• In a small mixing bowl, whisk the vinegar with the sugar and water. Add the fish sauce, then taste and season with more vinegar or sugar, depending on your taste.
• Arrange the lettuce leaves and herb sprigs on a platter. To serve, wrap the pork patties and herb sprigs in lettuce and dip in the sauc

Steps:

• Line a baking sheet with parchment paper; set aside.
• Finely crumble the sage into a large bowl. Add salt, black pepper, nutmeg, coriander and cayenne to the sage, and stir to combine. Add pork and syrup to the spice mixture.
• Using your hands, mix thoroughly for 1 full minute, until the pork begins to appear tacky and sticks to the palm of your hand.
• Heat a cast-iron pan over medium heat. Use a heaping tablespoon of pork mixture to make a small, thin sausage patty. Add a teaspoon or so of olive oil to the pan. and cook the patty for 2 to 3 minutes on each side, or until cooked through. Taste, and if needed, add salt or any other seasonings to the uncooked sausage mixture, and mix to combine.
• Divide and form the remaining sausage into 8 2 1/2-inch patties, placing them on the prepared baking sheet as you go. Cover, and refrigerate for 30 minutes to allow the flavors to come together. (Patties can be made ahead and covered and refrigerated or frozen at this point until ready to use.)
• To cook, wipe out cast-iron pan, and return it to medium heat. Add 1 tablespoon olive oil. When it shimmers, add patties in a single layer, leaving space between them. Cook 3 to 4 minutes per side, or until browned on the surface and just cooked through.
• Drain sausages on paper towels. Serve hot.

Steps:

• In a large bowl, combine the first six ingredients. Crumble sausage over mixture and mix well. Shape into six patties. , In a large skillet, cook patties over medium heat for 6 minutes on each side or until meat is no longer pink, turning occasionally. Freeze option: Prepare uncooked patties and freeze, covered, on a plastic wrap-lined baking sheet until firm. Transfer patties to a resealable plastic bag; return to freezer. To use, cook frozen patties as directed, increasing time as necessary for a thermometer to read 160°.

Steps:

• Mix pork, maple syrup, sage, salt, fennel seed, red pepper flakes, garlic powder, onion powder, and anise seed in a large bowl until evenly blended. Shape pork into small patties.
• Heat olive oil in a large skillet over medium heat; fry patties in batches until pork is browned and no longer pink in the center, 4 to 5 minutes per side.

Steps:

• Line baking sheet with waxed paper. Process half of pork and half of bacon in processor until pork is coarsely chopped. Transfer to large bowl. Repeat with remaining pork and bacon. Stir in remaining ingredients. Form mixture into twelve 2 1/2-inch-diameter patties. Transfer to prepared baking sheet. (Can be made 1 day ahead. Cover and chill.)
• Heat heavy large skillet over medium-high heat. Add 6 patties and sauté until cooked through, about 5 minutes per side. Transfer patties to paper towels. Wipe skillet clean. Repeat with remaining patties. Serve warm.

Steps:

• Preheat the grill or broiler to high.
• Put all the ingredients in a bowl, mix well to combine and season to taste. Divide into four and mould into burgers, squashing flat with your hand.
• Cook the burgers on the grill or under the broiler for 1015 mins, turning regularly.
• Test they are cooked through by inserting a knife, if the blade comes out clean, they are cooked.

Steps:

• Line baking sheet with waxed paper.
• Process half of pork and half of bacon in processor until pork is coarsely chopped.
• Transfer to large bowl.
• Repeat with remaining pork and bacon.
• Stir in remaining ingredients.
• Form mixture into twelve 2 1/2-inch-diameter patties.
• Transfer to prepared baking sheet.
• (Can be made 1 day ahead).
• Heat heavy large skillet over medium-high heat.
• Add 6 patties and sauté until cooked through, about 5 minutes per side.
• Transfer patties to paper towels.
• Wipe skillet clean.
• Repeat with remaining patties.
• Serve warm with additional maple syrup if desired.