The Towering Inferno Chilli Coconut And Coriander Pork Burger Recipes

THE TOWERING INFERNO! CHILLI, COCONUT AND CORIANDER PORK BURGER

The Towering Inferno! Chilli, Coconut and Coriander Pork Burger image

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

Ingredients

600 g pork sausage or 600 g pork sausages
2 garlic cloves, peeled and finely diced
1 tablespoon chopped fresh coriander leaves (cilantro)
2 tablespoons coconut cream (from a block that has been softened)
1 teaspoon dried chipotle powder, to taste
1 teaspoon ground coriander
1/2 teaspoon ground cumin
salt and black pepper, to taste
4 tablespoons homemade mayonnaise (or good quality commercial mayonnaise)
1 lime, juice and zest of, grated
2 garlic cloves, peeled and crushed
1 tablespoon chopped fresh coriander (cilantro)
salt and pepper
chili relish
barbecue sauce
lettuce
onion, slices
cheese slice
tomatoes
dill pickle
hamburger bun

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

GRILLED ITALIAN PORK BURGER

Grilled Italian Pork Burger image

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

Ingredients

1 lb ground lean pork
2 tablespoons red wine
1 garlic clove, crushed
1 1/2 teaspoons crushed fennel seeds
salt and pepper, to taste
olive oil
4 hard rolls, split
tomatoes, slices (optional)
lettuce (optional)
onion, sliced (optional)
cheese, sliced (optional)

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

MY VERSION OF ASIAN PORK BURGER

My Version of Asian Pork Burger image

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

Ingredients

1 lb ground pork
1 large egg
1/4 lb mushroom, finely chopped
1 small yellow onion, chopped
2 green onions, chopped
4 -5 garlic cloves, finely chopped
4 -5 tablespoons soy sauce
2 -3 teaspoons white pepper
1 pinch salt

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

CHICKEN, SHITAKE MUSHROOM AND CORIANDER PIZZA

Chicken, Shitake Mushroom and Coriander Pizza image

Make and share this Chicken, Shitake Mushroom and Coriander Pizza recipe from Food.com.

Provided by Mary Jenny

Categories Chicken

Time 20m

Yield 1 serving, 1 serving(s)

Number Of Ingredients 10

Ingredients

3 tablespoons olive oil
12 ounces boneless chicken
1 bunch green onion, sliced
1 fresh red chili pepper, seeded and chopped
1 red pepper, cut into thin strips
4 ounces shiitake mushrooms, sliced
3 tablespoons fresh coriander, chopped
12 inches pizza crusts
1 tablespoon chili oil
6 ounces shredded mozzarella cheese

Steps:

Brush chicken breasts with olive oil, season with salt, pepper and chilies. Place on grill on MEDIUM, and turn only once until breasts are cooked thoroughly. Slice thinly.
Place whole red peppers on grill to cook until hot, yet not completely cooked. Cool slightly, then thinly slice the peppers, green onions, and mushrooms. Toss with remaining olive oil, red chili, coriander and salt and pepper. Pour out excess oil, cover, and set aside.
Brush the pizza crust with chili oil. Place chicken evenly over the crust, then sprinkle with vegetables and top with shredded mozzarella cheese.
Cook pizza on a preheated barbecue on LOW for 5-10 minutes or until the base is crisp and golden and the cheese is bubbling. Slice and serve hot.
For more information and recipes visit www.broilkingbbq.com.

Nutrition Facts : Calories 1733.2, Fat 131.2, SaturatedFat 42.8, Cholesterol 389.8, Sodium 1347, Carbohydrate 31.5, Fiber 9.2, Sugar 14.7, Protein 107.9

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