BEEF 'N' PORK BURGERS
The combination of meats is the secret behind these beef and pork burgers. They're ideal for summer grilling, and everyone loves them. Plus, you can easily double or triple the recipe for large get-togethers. -Sharon Adamczyk, Wind Lake, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- In a small skillet, cook bacon, onion and garlic over medium heat until the bacon is crisp; drain and place in a small 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, over medium-hot heat for 4-5 minutes on each side or until a thermometer reads 160°. Serve on buns with mayonnaise, lettuce and tomato.
Nutrition Facts : Calories 412 calories, Fat 20g fat (7g saturated fat), Cholesterol 105mg cholesterol, Sodium 992mg sodium, Carbohydrate 28g carbohydrate (5g sugars, Fiber 2g fiber), Protein 28g protein.
TERIYAKI PORK AND BEEF BURGER
Steps:
- Combine the ground beef, ground pork, onion, garlic and 1 tablespoon each salt and pepper in a large bowl; stir until well mixed. Form the mixture into 6 balls. Press 1 teaspoon butter into the center of each ball; wrap the meat around the butter to enclose it and form a patty. Place the patties on a plate and refrigerate for 1 hour.
- Combine 1 tablespoon of the brown sugar, half of the pineapple and the dragon fruit and cilantro in a medium bowl. Toss until well mixed. Season with salt and pepper.
- Preheat a grill pan or outdoor grill to medium-high.
- Combine the soy sauce, ginger and the remaining pineapple and brown sugar in a large skillet. Bring to boil, then reduce the heat and maintain a gentle simmer. Remove the patties from the refrigerator and let stand at room temperature for 10 minutes.
- Place the patties on the grill and cook, flipping halfway through, until no longer pink in the center, 6 to 8 minutes. As the patties finish cooking, transfer them to the simmering sauce and cook, rotating in the sauce, until they are well coated and have absorbed some of the sauce, about 1 minute.
- Place each patty on a bun, top with some of the salsa and serve hot.
PORKY BEEF BURGER
I worked this up this weekend. They were great; I used one of those pork tenderloins that were marinated with a concoction of Dales seasoning.
Provided by BigBlack
Categories Lunch/Snacks
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Chop mushrooms up. Chop them like you would pecans for a pecan pie. Place in large bowl.
- Cut tenderloin up in 1/8" x 1/4" x 2" strips. The size is not exact just to illustrate how small to cut it. Toss them in with the mushrooms.
- Toss in the beef.
- Toss in all the mozzarella.
- Toss in the whisked eggs.
- Mix together well and divide into 6 even sized balls (approximately 8 oz each). Cover and let sit in refrigerator for 20 minutes.
- Remove from refrigerator and pat out in patties and grill. Do not try to turn to quickly as they will fall apart.
- I like to cook mine to a core temperature of 140 then let them rest covered for 20 minutes. Do not press or squeeze them, cook them either by timing or temperature. Squeezing them will dry them out and makes them tough.
Nutrition Facts : Calories 407, Fat 25.5, SaturatedFat 11.3, Cholesterol 201.3, Sodium 345.5, Carbohydrate 1.7, Fiber 0.2, Sugar 0.9, Protein 40.7
BEEF AND PORK BURGERS
These burgers have more flavor than the all beef ones. I got the recipe from a friend and have made them a lot.
Provided by MizzNezz
Categories Pork
Time 23m
Yield 8 serving(s)
Number Of Ingredients 13
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.
GRILLED PORK BURGERS
Steps:
- In a large bowl, combine the first eight ingredients. Crumble pork over mixture and mix well. Shape into six patties. , Grill burgers, covered, over medium heat for 4-5 minutes on each side or until a thermometer reads 160°., Serve on buns; top with lettuce, tomato and onion if desired.
Nutrition Facts : Calories 522 calories, Fat 28g fat (11g saturated fat), Cholesterol 145mg cholesterol, Sodium 690mg sodium, Carbohydrate 28g carbohydrate (4g sugars, Fiber 2g fiber), Protein 38g protein.
GROUND PORK BURGER WITH SMOKED BACON AND CHEDDAR
Served on buttery brioche buns, these pork burgers with smoked bacon and Cheddar cheese will be a hit at the next barbecue.
Provided by Smithfield(R)
Categories Trusted Brands: Recipes and Tips Smithfield®
Time 30m
Yield 4
Number Of Ingredients 13
Steps:
- Heat charcoal or gas grill to medium. Combine ground pork, onion and hot sauce; mix well with hands. Shape into 4 (8-oz.) burgers; season with salt and pepper on both sides.
- Grill burgers until internal temperature reaches 165 degrees F., turning after 8 minutes. Place 2 slices cheese on top of each burger to melt.
- Lightly toast brioche buns on grill, being careful not to burn. Place pork burgers on buns; top each with 4 half strips of bacon.
- Serve with lettuce, tomato, pickles, mayonnaise and mustard on the side.
Nutrition Facts : Calories 1402.2 calories, Carbohydrate 26.1 g, Cholesterol 348.5 mg, Fat 108.6 g, Fiber 1.1 g, Protein 77.6 g, SaturatedFat 49.2 g, Sodium 1428.7 mg, Sugar 2 g
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