The Towering Inferno Chilli Coconut And Coriander Pork Burger Recipes
MY VERSION OF ASIAN PORK BURGER
This is a way to add mushroom in food for my husband who doesn't like mushroom at all. He really goes for these burgers.
Provided by jjdude75
Categories Lunch/Snacks
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Mix all the ingredients together.
- Let sit for about 15 minutes or more in the refrigerator.
- Press the mixtures into patties, how many depends on the size you want.
- Cook on the grill, stove top until they are cooked throughly.
- Serve on buns.
- Enjoy!
Nutrition Facts : Calories 351.1, Fat 25.4, SaturatedFat 9.4, Cholesterol 128.3, Sodium 1129.5, Carbohydrate 6, Fiber 1.3, Sugar 1.9, Protein 24.2
GRILLED ITALIAN PORK BURGER
Make and share this Grilled Italian Pork Burger recipe from Food.com.
Provided by Brenda.
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a medium bowl, mix together the pork, red wine, garlic, fennel seed, salt and pepper.
- Pat gently into 4 patties.
- Brush each patty lightly with olive oil. Place directly over hot coals on grill. Close grill hood and grill for 5 minutes, turn and cook on second side for 4 minutes or no longer pink.
- Serve on hard rolls with cheese,lettuce, tomato, and onion garnish, if desired.
Nutrition Facts : Calories 475.6, Fat 26.6, SaturatedFat 9.3, Cholesterol 81.8, Sodium 374.8, Carbohydrate 30.9, Fiber 1.6, Sugar 1.1, Protein 25
THE TOWERING INFERNO! CHILLI, COCONUT AND CORIANDER PORK BURGER
This is one of my own burger recipes; I made this up one evening when we both fancied a burger, but we also wanted one with a bit of a kick, plus I needed to use up some pork sausage meat! It is such an easy recipe and yet it delivers on taste - PLEASE adjust the heat to your own requirements; it is also a very BIG burger, hence the name! Serve this burger in a standard burger bun, maybe in a ciabatta roll, or with flat breads. A side salad and baked jacket potato would also fit the bill if you are very hungry. I am very proud to say that one of my photos of this burger came first in the Bring on the Burgers Photo Competition. The photo was called Blinded by the Light, and the photo taken indoors with the strong back light. I won a Recipezaar apron, which I now wear all the time whilst I grill and barbeque! NB: You MUST use high quality, high meat content sausage meat or sausages for these burgers; the cheaper high fat content ones, will JUST not work at all!
Provided by French Tart
Categories Lunch/Snacks
Time 1h10m
Yield 4 Burgers, 4 serving(s)
Number Of Ingredients 21
Steps:
- If your coconut cream is very hard, soften it in the microwave for about 10 seconds - or leave it in a warm place until it is malleable.
- Put the sausage meat or skinned sausages in to a large bowl and add the all the remaining burger ingredients.
- Mix it all together with your hands, making sure that all the seasonings and herbs have been distributed throughout the burger mix.
- Shape in to 4 burgers/patties and chill them in the fridge for about 30 minutes to 1 hour to firm up.
- Meanwhile, make the mayonnaise sauce: mix all the seasonings and herbs into the mayonnaise - set to one side in the fridge until needed.
- Heat the barbecue or grill and brush the pan or rack with a little oil to prevent the burgers sticking. Cook the burgers for about 5 minutes on each side or until the juices run clear when you pierce the centre. Serve on toasted burger buns with the lime and garlic mayonnaise and your choice of accompaniments.
- Take a photo and have a glass of wine or beer! Cheers!
Nutrition Facts : Calories 503.4, Fat 41.8, SaturatedFat 14.7, Cholesterol 108.2, Sodium 976.3, Carbohydrate 7.7, Fiber 0.6, Sugar 5, Protein 23.2
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