Stuffed Smoky Pork Burgers Recipes
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
SMOKY PORK BURGERS WITH FENNEL AND RED CABBAGE SLAW
Jennifer Hess, a food blogger from Providence, R.I., was an early Food52 member. Her smoky pork burger with fennel and red cabbage slaw won the "Your Best Grilled Pork Recipe" contest.
Provided by Kim Severson
Categories dinner, quick, main course
Time 30m
Yield 4 burgers
Number Of Ingredients 15
Steps:
- To cook burgers: Prepare a grill.
- Gently toast fennel seeds in a dry skillet until aromatic.
- In a large bowl, combine fennel seeds, onion, garlic, salt and smoked paprika.
- Add pork and bacon. Toss gently until well mixed, without overworking meat.
- Divide into four portions and shape into patties. Place on a plate or platter and chill for at least one hour.
- Cook burgers for about 6 minutes on hot side of grill. After 3 minutes, flip and cook 3 more minutes, then move to cool part of grill for 3 more minutes. Burgers can also be fried in a pan over medium-high heat for about 3 minutes on each side. Let burgers rest for a few minutes, tented with foil, before serving.
- To prepare slaw: Whisk vinegars, mustard and salt in a bowl until salt is dissolved. Add oil and whisk until emulsified.
- Place fennel bulb and cabbage into bowl and toss to combine with dressing. Add fennel fronds and toss again just before serving.
- Place burgers on toasted or lightly grilled buns and top each with a little slaw.
Nutrition Facts : @context http, Calories 473, UnsaturatedFat 18 grams, Carbohydrate 16 grams, Fat 32 grams, Fiber 4 grams, Protein 29 grams, SaturatedFat 11 grams, Sodium 565 milligrams, Sugar 3 grams, TransFat 0 grams
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