Smoky Porky Burgers Recipes

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SMOKY PORK BURGERS WITH GRILLED SWEET ONION RECIPE - (4.7/5)



Smoky Pork Burgers with Grilled Sweet Onion Recipe - (4.7/5) image

Provided by lorik

Number Of Ingredients 10

1-1/2 lb. ground pork
1/4 cup chopped fresh parsley
1 teaspoon smoked paprika
Kosher salt
Vegetable oil for the pan
1 small sweet onion, cut crosswise into 4 thick slices
2 large cloves garlic, mashed to a paste with 1/2 teaspoon kosher salt
1/4 cup mayonnaise
4 rolls, split and toasted
4 romaine leaves (optional)

Steps:

  • Mix the pork, parsley, paprika, and 1 teaspoon salt with your hands until just combined. Shape into four 1/2-inch-thick patties. Oil a grill pan and heat over medium-high heat. Grill the burgers, flipping once, until cooked through (160°F), about 15 minutes total. If there's room on the pan, grill the onion slices at the same time, flipping once, until tender, about 7 minutes. Otherwise, keep the burgers warm, covered loosely in foil, while you grill the onion. Stir the garlic into the mayonnaise and spread it on the rolls. Serve the burgers on the rolls topped with the onion slices and lettuce, if using.

SMOKY PORK BURGERS WITH APPLE AND ONION CHUTNEY



Smoky Pork Burgers with Apple and Onion Chutney image

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h30m

Yield 6 servings

Number Of Ingredients 20

2 Granny Smith apples, peeled, cored and diced into 1/4-to-1/2-inch pieces
1 medium onion, finely chopped
1 cup apple juice
1/4 cup apple cider vinegar
3 tablespoons maple syrup
1 tablespoon chopped fresh thyme
Kosher salt and freshly ground black pepper
2 cups shredded smoked mozzarella (8 ounces)
6 ounces thinly sliced pancetta, finely diced
1 Granny Smith apple, peeled, cored and shredded
3 cloves garlic, minced
2 tablespoons chopped fresh flat-leaf parsley
1 1/2 tablespoons chopped fresh thyme
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 1/2 pounds ground pork
Vegetable oil cooking spray
Olive oil, for drizzling
6 soft burger buns, halved
Serving suggestion: Lettuce leaves and sliced tomatoes

Steps:

  • For the chutney: Bring the apples, onion, apple juice, vinegar, maple syrup and thyme to a boil over medium-high heat in a medium saucepan. Reduce the heat and simmer until the liquid has almost evaporated and the apples are soft, about 45 minutes. Cool and season with salt and pepper. The chutney can be made 1 day in advance.
  • For the burgers: In a large bowl, combine the cheese, pancetta, apple, garlic, parsley, thyme, salt and pepper. Add the pork and mix well. Form the mixture into 6 burgers, each 4 1/2-inch in diameter and 3/4-inch thick.
  • Place a grill pan over medium heat or preheat a gas or charcoal grill. Oil the grill with vegetable oil cooking spray. Drizzle the burgers with oil. Cook on low heat until cooked through, for 10 minutes on each side. The burgers are also ready when a meat thermometer registers 160 degrees F when inserted into the side of the burgers. Allow the burgers to rest for 10 minutes.
  • Place the burgers on buns and top with chutney. Serve with lettuce leaves and sliced tomatoes if desired.

SMOKY PORK BURGERS WITH FENNEL AND RED CABBAGE SLAW



Smoky Pork Burgers With Fennel and Red Cabbage Slaw image

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

2 tablespoons fennel seed
1/2 cup finely diced onion
3 small garlic cloves, minced
1/2 teaspoon kosher or sea salt
2 teaspoons smoked Spanish paprika
1 pound ground pork, preferably sirloin
1 cup minced bacon, (about 3 thick strips, slightly frozen before chopping)
4 soft burger rolls or sandwich buns
2 tablespoons sherry vinegar
1 teaspoon apple cider vinegar
1 teaspoon Dijon mustard
1/2 teaspoon kosher or sea salt
1 tablespoon extra virgin olive oil
1 cup shredded fennel bulb, plus chopped fronds
1 1/2 cup shredded red cabbage

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

GROUND PORK BURGER WITH SMOKED BACON AND CHEDDAR



Ground Pork Burger with Smoked Bacon and Cheddar image

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

2 (1 pound) packages Farmland® Fresh Ground Pork
2 tablespoons minced yellow onion
2 teaspoons hot sauce
Kosher salt
Fresh cracked black pepper
8 strips Smithfield® Hickory Smoked Bacon, cooked crisp and cut in half
8 thick slices sharp Cheddar cheese
4 brioche buns, split horizontally
Lettuce
Tomato
Pickles
Mayonnaise
Yellow mustard

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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