Manchego Stuffed Pork Burgers Recipes

BACON MANCHEGO CHEESE BURGER

Steps:

• If the butcher didn't grind the beef for you, work the cold meat in your food processor until finely ground and then immediately place it in a stand mixer fitted with the paddle and process on medium speed for 1 minute.
• Shape the meat into 2 equal-size patties, each one about 6 ounces and, ideally, slightly broader than the buns. Salt and pepper both sides of the patties.
• In a medium cast iron skillet, cook the bacon over medium heat until slightly crisp. Remove the bacon. Pour off all but 1 to 2 tablespoons bacon fat from the pan and crank the heat to medium-high.
• Cook the patties until they take on a nice char, 1 to 2 minutes, depending on the thickness.
• Flip the patties and place first the bacon and then the cheese on the top of each burger. Cover the skillet and cook until the desired doneness, about 1 minute for medium-rare. If you prefer a less rare burger, simply cook another minute or two on each side.
• Meanwhile, butter the buns and place them, cut side down, in another skillet over medium-high heat until nicely toasted, 2 to 3 minutes.
• Slather 1 tablespoon Romesco on the bottom half of each bun. Place the burger patties on top and garnish with greens and 6 to 8 slices of pickled zucchini, if using. Place the top half of the bun on each stack of bacon cheeseburger spectacularness and demolish.

STUFFED PORK BURGERS

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.

MANCHEGO-STUFFED PORK BURGERS

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.