Maple Mustard Pork Burgers Recipes

PAN-FRIED PORK WITH MAPLE & MUSTARD SAUCE

Steps:

• Cut the pork into 3cm thick slices, season with salt and pepper, then lightly coat in the flour (the easiest way to do this is to put the flour and seasoning in a large food bag, add the pork and shake well). Heat the oil in a large frying pan, preferably non-stick, then add the pork and quickly fry until it is browned all over. Cook the pork for about 5 mins, then remove to a plate and cover with foil while you make the sauce.
• Add the onion to the pan (with a touch more oil if needed), then quickly fry until lightly coloured, add the stock, then bring to the boil. Boil hard for a couple of minutes to reduce the stock a little, stir in the maple syrup, mustard and lemon juice, then bring back to the boil, stirring well.
• Return the pork to the pan and gently simmer for a further 3-4 mins until it is cooked through. Sprinkle with parsley, if using.

MAPLE MUSTARD PORK BURGERS

Steps:

• In a medium size bowl combine the ground pork, diced shallots, minced garlic, salt and pepper.
• Form the mixture into 6 patties of equal size about 1 inch thick (2.5cm).
• At this point, you could freeze the patties, or place patties on to a tray and cover with plastic wrap.
• Place in the refrigerator until ready to grill.
• In a medium size bowl whisk together all glaze ingredients.
• Preheat barbeque grill to 375°F/190°C or medium high heat.
• Oil the grill.
• Brush the pork burgers with prepared glaze.
• Place pork patties on grill for 7-8 minutes basting every 2 minutes or until dark golden brown and slightly crisp on exterior.
• Flip the burgers and continue to cook for another 7 minutes basting every 2 minutes.
• Remove burgers from grill and place on tray.
• Place sliced buns on the bun rack for 1 minute.
• Serve burgers with warm onion buns and desired toppings.

ROAST PORK WITH MAPLE AND MUSTARD GLAZE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Stir together the maple syrup, mustard, vinegar, soy sauce, salt, and pepper in a small bowl. Place pork roast in a shallow roasting pan. Spread glaze evenly over pork roast.
• Roast pork in the preheated oven uncovered, until internal temperature measured with a meat thermometer reaches 145 degrees F (63 degrees C), about 1 hour. Remove from oven, and let rest about 10 minutes before slicing to serve.

APPLE & MUSTARD PORK BURGERS

Steps:

• Heat the grill to medium-hot. Boil the potatoes for 20-25 mins or until tender.
• Meanwhile, use your hands to squeeze any excess juice from the apple, then place in a bowl with the mince, onions, breadcrumbs, mustard, parsley and some seasoning. Use your hands to mix the ingredients until well combined. Add half the egg (reserve the rest for Chinese leaf pork wraps, see 'goes well with') and mix again. With clean, wet hands (to prevent sticking), shape the mixture into 2 burgers. Grill the burgers on a foil-lined tray for 18-20 mins, turning once until golden.
• Drain the potatoes, toss in the tzatziki straight away and serve with the burgers and rocket, if you like.

GRILLED MAPLE MUSTARD PORK BURGERS

Steps:

• In a bowl, mix the sausage, onion, garlic, salt, and pepper until combined.
• Shape into 4 patties, ½-inch thick.
• In a small bowl, whisk the maple syrup, dijon mustard, vinegar, dry mustard, orange zest, and curry powder; reserve half the mixture for topping.
• Lightly oil a grill or grill pan over med-high heat; cook burgers 5 minutes; flip the burgers, baste with the maple syrup mixture and cook until cooked through, about 5 minutes.
• Serve on kaiser rolls with remaining maple syrup mixture.

MAPLE-MUSTARD PULLED PORK

Steps:

• Mix the sea salt and 200g of the sugar in a large food bag, add the pork and coat it well. (If you don't have a bag, rub over the pork in a dish and cover with cling film.) Leave in the fridge overnight.
• The next day, remove the pork and wipe down the meat with kitchen paper. Heat oven to 140C/120C fan/gas 1. Mix the remaining sugar, the maple syrup, mustards and some ground pepper. Rub half the mixture over the pork and sit it on a rack in a roasting tin. Roast for 6 hrs.
• Spoon the remaining maple mixture over the pork and roast for 1 hr more.
• Rest the meat for 30 mins on a plate loosely covered with foil. To serve, tear the pork into big fat chunks and, after skimming the surface, spoon over any juices from the tin.