Cheesy Spiced Pork Burgers Recipes

Steps:

• For the dried fruit chutney: Heat the oil in a large skillet over medium heat until it begins to smoke lightly, then add the onions and garlic and sprinkle with the salt and red pepper flakes. Cook until the onions and garlic become translucent, 5 to 8 minutes. Add the vinegar, sugar, cloves and cinnamon stick. Stir to blend and bring to a simmer. Cook for 10 to 12 minutes to let the vinegar mellow. Add the raisins, apricots, figs, cognac and 1 cup water and cook over low heat, stirring occasionally, for 25 to 30 minutes. Let cool.
• For the black beans: Meanwhile, heat a large saute pan over medium heat and add the onions, oil and a generous pinch of salt. Add the sugar and cook until the onions are caramelized and tender, 15 to 20 minutes. Stir in the vinegar and beans and cook so the ingredients meld together, 1 to 2 minutes. Set aside.
• For the spicy pork burgers: Break up the meat in a medium bowl and spread it up on the sides so that the seasoning can really permeate the meat. Add the sherry, soy sauce, Worcestershire and cayenne. Mix with your hands to make sure all of the flavors get integrated but do not overmix. (The more you work the meat, the tougher the burger.) Form the meat into 4 even patties about 3/4-inch thick.
• Heat a large cast-iron skillet and add the oil. When the oil begins to smoke lightly, remove the skillet from the heat and arrange the patties in a single layer in the skillet. Return the skillet to the heat and cook, undisturbed, for 5 to 6 minutes. Rotate the patties a quarter turn and cook until cooked through, 3 to 5 more minutes. Use a metal spatula to flip the patties on their second sides and cook for an additional 5 to 8 minutes. Remove the skillet from the heat and place 2 slices of American cheese on each patty. Let the patties rest in the skillet so the cheese melts.
• Arrange the roll bottoms on a work surface and top with lettuce. Top the lettuce with the patties, spoon some of the chutney and black beans on each and finish with the roll tops.

Steps:

• Put pork in a bowl and set aside.
• Heat 1 tablespoon butter in a small skillet and add onions and garlic. Cook, stirring, until wilted. Let cool briefly and add onion mixture to pork. Add chopped pickles.
• Add cumin, mustard, egg, 1/2 cup bread crumbs, 1/4 cup of the broth, salt and pepper. Blend well with fingers.
• Shape the mixture into 8 equal portions. Shape each portion into a ball. Flatten each into a patty, about 4 inches in diameter and 1/2 inch thick. Spoon or pour out remaining bread crumbs onto a flat surface and coat patties all over.
• Heat oil in one or two skillets or, preferably, nonstick fry pans. Cook on one side 4 to 5 minutes and carefully turn patties with pancake turner or spatula. Continue cooking 8 minutes. Transfer patties to a warm platter.
• Pour off fat from the skillet and add vinegar. Cook briefly, stirring, and add remaining 3/4 cup of chicken broth and the tomato paste. Cook, stirring, about 5 minutes or until reduced to about 1/2 cup. Swirl in the remaining tablespoon of butter and strain the sauce through a sieve. Pour sauce over patties and serve.

Steps:

• Mix all ingredients in a bowl (except for the mushrooms).
• Refrigerate for about 20 minutes.
• Shape the mixture into patties (I made 4).
• Your choice on how to cook them you could use a grill or a pan (I used a pan with some olive oil).
• Cook for about 5- 10 minutes each or until cooked through.
• In a seperate pan drizzle a bit of olive oil in a pan and saute the mushrooms.
• Serve on a bun or some toast.
• Enjoy!