Porky Beef Burger Recipes

BEEF AND PORK BURGERS

Steps:

• Preheat broiler.
• In skillet, cook bacon, onion, and garlic until bacon is crisp.
• Drain; put into lg bowl.
• Add all remaining ingredients; mix well.
• Shape into 8 patties.
• Broil, 6 inches from the heat, 7-8 minutes per side, or until done.

BEEF 'N' PORK BURGERS

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.

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.

TERIYAKI PORK AND BEEF BURGER

Steps:

• Combine the ground beef, ground pork, onion, garlic and 1 tablespoon each salt and pepper in a large bowl; stir until well mixed. Form the mixture into 6 balls. Press 1 teaspoon butter into the center of each ball; wrap the meat around the butter to enclose it and form a patty. Place the patties on a plate and refrigerate for 1 hour.
• Combine 1 tablespoon of the brown sugar, half of the pineapple and the dragon fruit and cilantro in a medium bowl. Toss until well mixed. Season with salt and pepper.
• Preheat a grill pan or outdoor grill to medium-high.
• Combine the soy sauce, ginger and the remaining pineapple and brown sugar in a large skillet. Bring to boil, then reduce the heat and maintain a gentle simmer. Remove the patties from the refrigerator and let stand at room temperature for 10 minutes.
• Place the patties on the grill and cook, flipping halfway through, until no longer pink in the center, 6 to 8 minutes. As the patties finish cooking, transfer them to the simmering sauce and cook, rotating in the sauce, until they are well coated and have absorbed some of the sauce, about 1 minute.
• Place each patty on a bun, top with some of the salsa and serve hot.

QUICK AND EASY PORK BURGERS

Steps:

• Mix all of the ingredients in a bowl.
• Let the mix refrigerate for at least 30 minutes.
• Then press the mixture into patties (I make 4 of them).
• You have many choices on how to cook these!
• You can cook them on your indoor grill for 5-10 minutes each, or until they are cooked throughly.
• You could also cook them on the outdoor grill for 5-10 minutes each, or until they are cooked throughly.
• Lastly, you could cook them on the stove for 5-10 minutes each, or until they are cooked throughly.
• Serve on a bun, or by itself.

BEEF 'N' PORK BURGERS

Steps:

• In a skillet, cook bacon, onion and garlic over medium heat until the bacon is crisp.
• Drain and place in a 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 or medium-hot heat for 9-12 minutes or until juices run clear, turning occasionally.
• Serve on buns with desired toppings.

PORKY BEEF BURGER

Steps:

• Chop mushrooms up. Chop them like you would pecans for a pecan pie. Place in large bowl.
• Cut tenderloin up in 1/8" x 1/4" x 2" strips. The size is not exact just to illustrate how small to cut it. Toss them in with the mushrooms.
• Toss in the beef.
• Toss in all the mozzarella.
• Toss in the whisked eggs.
• Mix together well and divide into 6 even sized balls (approximately 8 oz each). Cover and let sit in refrigerator for 20 minutes.
• Remove from refrigerator and pat out in patties and grill. Do not try to turn to quickly as they will fall apart.
• I like to cook mine to a core temperature of 140 then let them rest covered for 20 minutes. Do not press or squeeze them, cook them either by timing or temperature. Squeezing them will dry them out and makes them tough.