Bbq Pork Burger Recipes

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BARBECUE PORK BURGERS



Barbecue Pork Burgers image

These burgers take their inspiration from barbecued pulled pork, so it's no surprised that the patties themselves are made with chopped red onion and barbecue sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes     Ground Pork Recipes

Time 35m

Number Of Ingredients 6

1 1/2 pounds ground pork
1 small red onion, minced, plus slices for serving
3/4 cup store-bought or homemade barbecue sauce
Coarse salt and ground pepper
Vegetable oil, for grates
4 soft onion rolls, split horizontally

Steps:

  • Heat grill to medium-high. In a medium bowl, place pork, minced onion, 1/4 cup barbecue sauce, 1 teaspoon coarse salt, and 1/4 teaspoon pepper. Mix very gently with a fork to combine, being careful not to overwork meat (which would make burgers dense).
  • Gently form meat into 4 equal-size patties, 4 inches in diameter and 1 inch thick. With thumb, make a 1/2-inch-deep indentation in the center of each (this helps keep burgers flat during grilling).
  • Moisten a folded paper towel with oil; grasp with tongs and rub over grates. Season burgers with salt and pepper; grill until cooked throughout, 5 to 8 minutes per side.
  • Serve on onion rolls (toasted on grill, if you like), with sliced onion and remaining barbecue sauce.

PERFECT PORK BURGERS



Perfect Pork Burgers image

Provided by Food Network Kitchen

Time 25m

Yield 4 burgers

Number Of Ingredients 9

5 slices bacon
1 clove garlic, minced
1 pound ground pork
Kosher salt and freshly ground pepper
1/4 teaspoon dried rubbed sage
Freshly ground pepper
4 potato buns, split
Unsalted butter, softened, for spreading
Coleslaw, for topping

Steps:

  • Pulse the bacon and garlic in a food processor until coarsely ground.
  • Combine the ground pork, 1 teaspoon salt, 1/4 teaspoon pepper and the sage in a large bowl. Add the bacon mixture and gently mix with your hands. Gently form the meat into 4 balls, then lightly press into 4-inch-wide, 1-inch-thick patties. Make a 2-inch-wide indentation in the center of each with your thumb to prevent the burgers from bulging when grilled.
  • Preheat a grill to medium high. Season the patties with pepper. Grill, undisturbed, until marked on the bottom, 5 to 6 minutes. Turn and grill until the other side is marked and the patties feel firm, 4 to 6 more minutes. Meanwhile, spread the cut sides of the buns with butter and toast on the grill.
  • Serve the patties on the buns; top with coleslaw.

GRILLED PORK BURGERS



Grilled Pork Burgers image

We live on a working hog farm and love this savory, tasty burger. Everyone will love these burgers-even if your pork comes from the grocery store, not the farm! -Dawnita Phillips, Drexel, Missouri.

Provided by Taste of Home

Categories     Dinner     Lunch

Time 25m

Yield 6 servings.

Number Of Ingredients 11

1 large egg, lightly beaten
3/4 cup soft bread crumbs
3/4 cup grated Parmesan cheese
1 tablespoon dried parsley flakes
2 teaspoons dried basil
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon pepper
2 pounds ground pork
6 hamburger buns, split
Lettuce leaves, sliced tomato and sweet onion, optional

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.

BARBECUED PORK BURGERS



Barbecued Pork Burgers image

These are best when grilled over charcoal. Top with jalepeno-jack cheese. For a bolder twist, baste with creole mustard instead of bbq sauce

Provided by chef blade

Categories     Lunch/Snacks

Time 1h

Yield 4 serving(s)

Number Of Ingredients 9

1 lb ground lean pork
1 cup finely crushed saltine
1/4 cup chopped green onion
2 cloves garlic, chopped
1 tablespoon creole mustard
2 tablespoons barbecue sauce
1 teaspoon black pepper
1 teaspoon dried thyme
2 teaspoons rubbed sage

Steps:

  • Mix all ingredients.
  • Form into 4-5 equal size patties.
  • Re-chill for 30 minutes.
  • Grill over charcoal.
  • Baste with the same bbq used in the mix when burgers are halfway done.

BBQ BURGER WITH PORK



BBQ Burger with Pork image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 14

2 pounds ground beef (80/20 blend)
Kosher salt and freshly ground black pepper
2 tablespoons grapeseed oil
1/2 cup barbecue sauce of choice
10 ounces homemade or prepared pulled pork, recipe follows
Four 4 1/2-inch brioche buns
2 tablespoons unsalted butter, softened
3 pounds bone-out Boston butt
1 tablespoon Cajun spice
1 tablespoon salt
1 teaspoon freshly ground black pepper
3 cups medium-dice mixed carrots, celery and onions
2 bay leaves
Chicken stock, for covering pork

Steps:

  • For the burgers: In a bowl, blend the ground beef with 1 teaspoon salt and 1/2 teaspoon pepper. Remove a small portion, about 1 ounce, and cook to check the level of seasoning. Add additional salt and pepper if needed.
  • Using about 8 ounces for each burger, form the meat into even-sized patties and flatten slightly (do not over-mix during the process).
  • Warm a griddle or pan over medium-high heat until hot, 2 to 3 minutes. Add the oil and patties and reduce the heat to medium. Cook on the first side until browned, 3 minutes, and then flip and repeat the process to the desired doneness. Remove and let rest.
  • For the pork: In a saucepan, warm the barbecue sauce over medium-low heat. Add the pulled pork and mix with the sauce until warm.
  • For the buns: In a flat pan, warm the buns over medium heat for 2 minutes. Butter the interior portion of the buns and cook until nicely toasted, 1 to 2 minutes.
  • To build the burgers, place the patties on the bottom buns. Top with the sauced pork and bun tops and serve.
  • Preheat the oven to 325 degrees F.
  • Sprinkle the Boston butt with the Cajun spice, salt and pepper and put in a deep roasting pan. Add the diced vegetables and bay leaves, and then cover with chicken stock. Wrap with plastic wrap and tightly cover with foil. Roast until tender, 2 to 2 1/2 hours.
  • Remove the pork from the stock and let cool. Shred with two forks.

BBQ PORK BURGER



BBQ Pork Burger image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 3h45m

Yield 4 burgers

Number Of Ingredients 24

1 cup BBQ Pulled Pork, recipe follows
1/4 cup BBQ Sauce, recipe follows
2 pounds ground beef, 80/20 blend
Kosher salt and ground pepper
1 tablespoon bacon fat
4 slices Wisconsin Cheddar
2 tablespoons butter, softened
4 kaiser buns
1 cup coleslaw
1 large tomato, sliced
1 red onion, cut into rings
1 pound Boston butt
2 tablespoons Cajun spice
3 cups pork or chicken stock
1/4 cup red wine vinegar
1/2 cup medium-diced carrots
1/2 cup medium-diced celery
1/2 cup medium-diced onions
1 cup ketchup
1/2 cup stone-ground mustard
1/2 cup Worcestershire sauce
1/3 cup light brown sugar
1/3 cup rice wine vinegar
2 tablespoons BBQ rub or Cajun spice

Steps:

  • Mix the BBQ Pulled Pork with the BBQ Sauce and heat in a small pan over medium heat, ensuring not to burn.
  • To prepare the patties, sprinkle the ground beef with 1 tablespoon salt and 1 tablespoon pepper. Mix well. Divide the beef into 4 burgers to create 5-inch-wide, even burgers. Do not over mix or squish, because this will cause the burgers to be tough.
  • To cook the burgers, ladle the bacon fat on a hot flat top grill or in a saute pan over medium-high heat. Once the bacon fat is hot, add the burgers and cook for 4 minutes on the first side, and then flip and repeat the cooking. This should yield a medium burger. For higher cook temperature, finish in a 400 degree F oven to desired temperature. Once cooked to desired temperature, top with the BBQ pork and a slice of cheese. Allow to melt for 1 minute.
  • During this time, spread the butter on the buns. Then place the buttered side on the flat top or in the pan to brown the butter; this will create "sealed" bread to build the burger on.
  • Begin assembling the burger. Take the buns off the grill and place 1/4 cup slaw on each cooked bottom bun, then a tomato slice, 2 red onions and the burger patty. Finish with the top bun. A skewer can be placed to hold the burger together.
  • To prepare the pork, preheat the oven to 275 degrees F. Then sprinkle the pork with the Cajun spice and place in a 6-inch-deep casserole or roasting dish. Next, add the stock, vinegar and vegetables. Cover with foil and place in the oven for 3 hours. Once cooked, remove the pork and allow to cool. Then pick or shred the meat.
  • In a bowl, whisk together the ketchup, mustard, Worcestershire sauce, sugar, vinegar and spice. Then, in a small saucepan over low heat, cook for 10 to 12 minutes to blend the flavors, stirring throughout. Once cooked, remove from the heat and hold. The BBQ sauce yields 2 cups.

BEEF 'N' PORK BURGERS



Beef 'n' Pork Burgers image

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

4 bacon strips, diced
1 large onion, finely chopped
1 garlic clove, minced
1-1/2 cups soft bread crumbs
1 large egg, lightly beaten
1/2 cup water
1 tablespoon dried parsley flakes
2 to 3 teaspoons salt
1/4 teaspoon dried marjoram
1/4 teaspoon paprika
1/4 teaspoon pepper
1 pound ground beef
1 pound ground pork
8 hamburger buns, split and toasted
Mayonnaise, lettuce leaves, red onion, and tomato slices

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.

BBQ PULLED PORK



BBQ pulled pork image

An American classic, the meat is slow-cooked then shredded or 'pulled' and layered with BBQ sauce, pickles and slaw in a soft brioche bun

Provided by Jennifer Joyce

Categories     Main course

Time 5h20m

Yield Makes enough for 16 buns with leftovers

Number Of Ingredients 9

2 ½kg boneless pork shoulder, skin removed
3 tbsp olive oil
2 tsp Spanish paprika (pimentón)
2 tsp mustard powder
1 tsp garlic salt
1 tsp onion salt
1 tbsp liquid smoke (optional, see tip, below)
16 brioche buns (see 'goes well with')
Tangy cabbage slaw, homemade chipotle molasses BBQ sauce (see recipes in 'goes well with') and sweet-and-sour pickled cucumbers from a jar, sliced

Steps:

  • Heat oven to 150C/130C fan/gas 2. Rub the pork with 2 tbsp of the olive oil. Heat a large non-stick pan until very hot and sear the pork on all sides until golden brown.
  • Place the meat on a wire rack in a roasting tin. Mix the paprika, mustard powder, garlic and onion salt, and some black pepper with the liquid smoke, if using. Brush all over the meat.
  • Add 1 cup of water to the roasting tin, cover very tightly with foil and cook for 5 hrs or until almost falling apart.
  • Drain the juices from the meat into a measuring jug. Shred the pork using 2 forks, discarding the fat.
  • Skim off the fat from the juices. Mix 125ml of the juices with 4 tbsp BBQ sauce (see recipe in 'goes well with') and pour over the meat. Keep warm until serving, or reheat.
  • To assemble, pile the meat into the halved brioche buns, spoon over the BBQ sauce, top with coleslaw and pickles, and sandwich together.

Nutrition Facts : Calories 251 calories, Fat 16 grams fat, SaturatedFat 5 grams saturated fat, Protein 26 grams protein, Sodium 0.8 milligram of sodium

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