MANCHEGO-STUFFED PORK BURGERS
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat a grill to medium-high. Place the 2 tablespoons vegetable oil, the olives, garlic, oregano, chili powder, paprika, coriander, cumin and allspice in a food processor; pulse until smooth. Scrape the mixture into a large bowl and stir in 2 tablespoons mayonnaise.
- Mix the pork into the olive mixture; season with salt and pepper. Shape into 4 patties, about 1/2 inch thick. Make a deep pocket in each; stuff with some manchego, then close the patty around the cheese.
- Brush the burgers with oil; season with salt and pepper. Brush the grill with oil; grill the burgers until marked on the bottom, 5 minutes. Flip and continue grilling until just cooked through, 5 more minutes.
- Brush the cut sides of the rolls with the remaining 1 tablespoon mayonnaise; grill until lightly toasted. Serve the burgers on the rolls with your choice of toppings.
Nutrition Facts : Calories 751, Fat 51 grams, SaturatedFat 18 grams, Cholesterol 117 milligrams, Sodium 1,024 milligrams, Carbohydrate 33 grams, Fiber 4 grams, Protein 39 grams
STUFFED SMOKY PORK BURGERS
These smoky pork burgers are far from ordinary. The ground pork makes them juicy and extra flavorful. Stuffing them takes a bit of extra time, but it's well worth it! -Francine Lizotte, Surrey, British Columbia
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first 8 ingredients, mixing lightly but thoroughly. Shape into 24 thin patties. Divide pineapple, bacon and barbecue sauce over center of 12 patties; top with remaining patties, pressing edges firmly to seal. Refrigerate, covered, for 1 hour., Grill burgers, covered, over medium heat or broil 4 in. from heat until a thermometer reads 160°, 7-8 minutes on each side. If desired, top with cheese; grill, covered, until cheese is melted, 1-2 minutes longer. Serve on buns and if desired top additional barbecue sauce, red onion and fresh basil.
Nutrition Facts : Calories 508 calories, Fat 25g fat (9g saturated fat), Cholesterol 105mg cholesterol, Sodium 724mg sodium, Carbohydrate 33g carbohydrate (10g sugars, Fiber 1g fiber), Protein 35g protein.
STUFFED PORK BURGERS
Having raised hogs in the past, I've served pork often and in a variety of ways. Everyone who has sampled these burgers agrees that they are the best.-Jean Smith, Monona, Iowa
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a small skillet, saute the mushrooms, onions and garlic powder in butter until vegetables are tender. Remove from the heat. , In a large bowl, combine the Worcestershire sauce, mustard, salt and pepper. Crumble pork over mixture and mix well. , Shape into eight patties. Spoon mushroom mixture into the center of four patties to within 1/2 in. of edges. Top with remaining patties; pinch edges to seal. , Grill, uncovered, over medium heat for 4-5 minutes on each side or until a thermometer inserted in the meat reads 160°. Serve on rolls with lettuce, onion, tomato and mustard.
Nutrition Facts :
PERFECT PORK BURGERS
Provided by Food Network Kitchen
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.
EASY BACON, ONION AND CHEESE STUFFED BURGERS
Wonderful stuffed burger that can be easily changed to suit different tastes. My kids who normally don't have onions on their burgers REALLY enjoyed these. We served with french fries and root beer floats!
Provided by AmyThompson
Categories Meat and Poultry Recipes Pork
Time 35m
Yield 6
Number Of Ingredients 9
Steps:
- In a large mixing bowl, mix together the ground beef, salt, black pepper, barbeque sauce and garlic powder using your hands. Taking a small handful at a time (approximately 1/4 pound), shape into 12 patties. Lay patties out on a cookie sheet and cover with plastic wrap; place patties in the refrigerator.
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown, about 5 minutes. Remove bacon from skillet with a slotted spoon and drain on paper towels. Turn the heat down to medium and pan fry the onions in the remaining bacon drippings until soft and translucent and just beginning to brown. Mix together onions and bacon in a small bowl.
- Prepare a grill or large skillet for medium heat.
- As the grill heats, pull beef patties out of the refrigerator; top 6 of the patties with 1- 1/2 tablespoons of the bacon and onion mixture each, and sprinkle with shredded cheese. Top each with one of the remaining patties and press the edges together to seal.
- Grill or pan fry the stuffed and sealed patties until cooked through, 2 to 3 minutes per side. Serve on hamburger buns with condiments of your choice.
Nutrition Facts : Calories 669.2 calories, Carbohydrate 26.8 g, Cholesterol 166.3 mg, Fat 38.7 g, Fiber 1.6 g, Protein 50 g, SaturatedFat 15.7 g, Sodium 929.4 mg, Sugar 2.9 g
MUSHROOM STUFFED GRILLED PORK BURGERS
These are wonderful grilled, of course you may season the ground pork to suit your taste, but I find if you are grilling the pork burgers, that they are better mixed with just the bare basics such as salt and pepper, Worcestershire sauce and mustard (if using) as the middle filling has a lot of flavor. I just stated the basics LOL! The filling alone, can be prepared up to a day ahead, also the pork burgers can be stuffed a day ahead, covered an refrigerated until ready to grill. This recipe produces a lot of pork patties (around 12-14) I most always prepare/stuff the patties and freeze half for next time, unless that is, you are feeding a gang of hungry people! I have used half ground pork and half ground beef for this also.
Provided by Kittencalrecipezazz
Categories Pork
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.
Nutrition Facts : Calories 314, Fat 25.2, SaturatedFat 9.6, Cholesterol 84.3, Sodium 115.5, Carbohydrate 1.2, Fiber 0.3, Sugar 0.4, Protein 19.7
STUFFED PORK BURGERS
Make and share this Stuffed Pork Burgers recipe from Food.com.
Provided by Jolene20fan
Categories Pork
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Stir together pesto, salt and pepper in a mixing bowl.
- Add pork and gently combine (do not overmix).
- Shape pork mixture into 4 equal sized balls. Press 1 mozzarella cube into the center of each ball, gently form a 3/4 inch thick patty, enclosing the cheese.
- Lightly coat a nonstick skillet with cooking spray.
- Heat over medium heat and add burgers,cooking in batches, reduce heat to medium, cooking 5 minutes per side.
Nutrition Facts : Calories 484.7, Fat 38.3, SaturatedFat 14.8, Cholesterol 131.5, Sodium 473.9, Carbohydrate 0.7, Fiber 0.1, Sugar 0.2, Protein 32.2
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