Drnicksbisonporkburgers Recipes

DR NICK'S BISON & PORK BURGERS

Steps:

• Wash your hands!
• Finely chop the red onion and add to bison and pork in a large mixing bowl (the bigger the better). Mix together briefly by hand.
• Add remaining ingredients and mix throughly by hand until mixture is homogenous. No egg necessary.
• Form mixture into 10 equal balls. Place each ball individually onto plastic cling wrap and form into patties (nice and thick). Wrap patty in cling wrap and freeze for later use, or cook immediately on the barbeque.
• Serve with whatever burger condiments you desire.

APPLE AND SAGE PORK BURGERS

Steps:

• Put the pork into a large bowl - it is easier to work with if it is not too cold from the fridge. Grate the apple and the onion together (this can be done in the food processor). Add to the pork in the bowl. Add the bread crumbs to the mixture and work together with clean hands until everything is well blended.
• Finely chop the sage and add to the mixture with a pinch of salt and a grind of pepper, and continue working until completely mixed.
• Divide the mixture into eight equal portions and form into patties. Refrigerate until ready to use, or wrap each tightly and freeze for up to 3 months.
• Lightly salt and pepper the patties.
• Put patties on the grill and 20 min or until cooked thoroughly.
• Cut up second onion, and caramelize them in vegetable oil.
• While the burgers are cooking, put butter in a small pan. Put it on medium heat until it starts to bubble. Turn down to low heat, chop the sage and put it in the butter. Cook for 5 minute Dip buns in the browned butter and place on grill to toast.
• Remove buns and burgers and put it all together and top with caramelized onions.

CURRIED PORK BURGERS

Steps:

• In large bowl, mix together pork, coriander, feta, curry paste, garlic, ginger, jalapeño pepper, cumin, salt and pepper. Divide into quarters; shape into burgers. Cover and refrigerate for 10 minutes or for up to 4 hours.
• Place on greased grill over medium-high heat; close lid and grill, turning once, until digital instant-read thermometer inserted sideways into centre of each reads 160°F (71°C), about 10 minutes.
• Grilled Red Onions: Meanwhile, peel onion; cut crosswise into 1/2-inch (1 cm) thick slices. Insert small skewer horizontally through each slice to keep rings in place. Brush both sides with oil; sprinkle with salt and pepper.
• Place onion on greased grill over medium-high heat; close lid and grill, turning once, until softened, about 10 minutes. Serve with lettuce on burgers in buns.

DIJON PORK BURGERS

Steps:

• Combine the pork, mustard, mayonnaise, onion, pepper and salt. Shape into 4 burgers.
• Preheat the grill and spray with cooking spray.
• Grill the patties for 7-8 minutes or until fully cooked. Serve on Kaiser rolls.

BEEF AND PORK BURGERS

Steps:

• Preheat broiler.
• In skillet, cook bacon, onion, and garlic until bacon is crisp.
• Drain; put into lg bowl.
• Add all remaining ingredients; mix well.
• Shape into 8 patties.
• Broil, 6 inches from the heat, 7-8 minutes per side, or until done.

PERFECT BISON BURGERS

Steps:

• Prepare a hot grill.
• Season meat with salt and pepper; form the meat into 6 patties, being careful not to overhandle.
• Place the patties on the grill rack 3-4 inches over direct heat and grill, turning once, about 2 minutes per side for med/rare.
• Spread each bun half with 1 teaspoon butter; place the buns, buttered side down, on the grill rack and toast briefly.
• Assemble the burgers with toasted buns, patties, lettuce, tomato slices, onion slices, ketchup, mustard, and mayonnaise.

ITALIAN PORK BURGERS

Steps:

• In a large bowl combine combine ground pork, 1 teaspoon of italian seasoning, salt and black pepper; mix well. Form mixture into four 3/4-inch thick patties.
• Cook patties, uncovered, on the rack directly over medium coals for 14-18 minutes or until done (160F) and juices run clear, turning once halfway through. Top each burger with cheese. Grill 1-2 minutes more until cheese begins to melt.
• Meanwhile, in a small bowl combine olives, oil, crushed red pepper and remaining 1/4 teaspoon italian seasoning. Top burgers with olive mixture.

BEEF 'N' PORK BURGERS

Steps:

• In a skillet, cook bacon, onion and garlic over medium heat until the bacon is crisp.
• Drain and place in a bowl.
• Stir in the bread crumbs, egg, water, parsley, salt, marjoram, paprika and pepper.
• Crumble beef and pork over the mixture and mix well.
• Shape into eight 3/4-in thick patties.
• Grill uncovered or medium-hot heat for 9-12 minutes or until juices run clear, turning occasionally.
• Serve on buns with desired toppings.