Pork Burgers With Peppers Recipes

PEPPER-JACK PORK BURGERS

Steps:

• Heat grill or grill pan to medium-high. Clean and lightly oil hot grill. Brush chiles and onion with oil, then season with salt and pepper. Grill vegetables, turning occasionally, until crisp-tender, 10 minutes. Transfer to a cutting board. Slice chiles, discarding stems and seeds.
• Season patties with salt and pepper, then brush with oil. Grill until cooked through, about 4 minutes per side; during last minute of cooking, top each burger with cheese and cover grill. Serve burgers on buns with chiles, onion, and other desired toppings.

PERFECT PORK BURGERS

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.

PAN-SEARED PORK BURGERS WITH PEPPERS AND MUSHROOMS

Steps:

• Slice half the peppers in rings; set aside. Chop remaining. In bowl combine chopped peppers, pork, 2 teaspoons of the Worcestershire, and 2 teaspoons cracked black pepper. Shape in four 3/4-inch-thick patties. In large hot skillet cook patties over medium-high 10 to 12 minutes; turn once (160 degrees F internal temp.). Transfer to plates; cover. In same skillet cook pepper rings and mushrooms 3 minutes; sprinkle salt.
• Wrap bread in paper towels. Microcook on HIGH for 30 seconds. For sauce, combine mayonnaise, remaining Worcestershire sauce, and black pepper. Place burgers on bread; top with pepper-mushroom mixture. Pass sauce. Makes 4 servings.

PORK BURGERS WITH GRILLED PINEAPPLE & PEPPERS

Steps:

• In a small bowl, mix mustard, honey and teriyaki sauce., In a large bowl, combine pork, onions, ginger, allspice and pepper, mixing lightly but thoroughly. Shape into four 1/4-in.-thick patties., Grill burgers, covered, over medium heat until a thermometer reads 160°, 2-3 minutes on each side., Meanwhile, brush pineapple slices with 1 tablespoon mustard mixture. Grill until lightly browned, 2-3 minutes on each side. Grill pepper rings until crisp-tender, 1-2 minutes on each side. Cut pineapple and pepper slices in half. Grill rolls, cut side down, until toasted, 30-60 seconds., Serve burgers on rolls with lettuce, pineapple slices, pepper rings and remaining mustard mixture.

PORK BURGERS WITH PEPPERS

Steps:

• Heat a grill to medium-high. Clean and lightly oil hot grill. In a bowl, mix pork with fennel seeds. Form into 4 patties. On a large piece of foil, combine oil, peppers, and onion. Season with salt and pepper. Fold foil around vegetables and crimp ends. Grill packet until vegetables are crisp-tender, about 8 minutes. Season patties with salt and pepper. Grill until cooked through, about 6 minutes per side.
• In a medium bowl, toss vegetables with vinegar. Top each patty with vegetables and a slice of mozzarella. Cover grill and cook until cheese is bubbling, 1 to 2 minutes. Serve burgers on toasted buns.