Pig Burger Recipes

Steps:

• Preheat the oven to 375 degrees F. Cut off the top third of the garlic head to expose the cloves. Place onto a piece of foil. Drizzle with some olive oil and sprinkle with salt and pepper. Cover the garlic with the foil and place into the oven for about 1 hour 15 minutes. Remove from the oven and allow to cool to the touch. Remove the garlic cloves from their husks. Reserve until ready to use. Mince 1 teaspoon of the roasted garlic and melt with the butter in a small saucepan. Season with salt. Gently warm until the garlic becomes fragrant. Set aside in the fridge to slightly firm up again. Begin by preparing the bacon for the pig patties. Set a large pot of cold water over high heat and add the bacon. Bring to a medium boil and cook until the bacon is very tender and almost falling apart, 1 1/2 to 2 hours. Drain and set aside to cool. Set a flat cast-iron grill pan over high heat. Divide the bacon into 4 even portions, form each portion into a patty and place on the grill. Press down with the foil-covered brick to squash the bacon together and into a flat patty so it crisps. Cook until golden and crispy, 3 to 4 minutes. Remove and keep warm. Divide the ground beef into 4 equal portions (8 ounces each) and form into 4 tight balls. Sprinkle the hamburger "ball" all over with salt and pepper. To the griddle pan (which still has some of the bacon fat on it) place the hamburger balls on and flatten with a strong, flat metal spatula. Flatten to approximately 1/3-inch thickness and continue to press down with the spatula as it cooks. Cook until the burgers develop a crust on the first side, 1 1/2 minutes. Flip over and cook on the second side to develop a crust on that side, 1 minute. Add 2 ounces Mornay Sauce, if using, to the top of the hamburger and top with a slice of cheese. Place a dome lid over the top of the burger. Pour the chicken broth mixture on to the flat top so the liquid runs under the dome and creates steam to cook the burger and melt the cheese. When the burger is at desired point of doneness and the cheese is completely melted, remove the dome lid and set the burgers aside. Brush the cut sides of the buns lightly with the garlic butter. Toast the buns on the flat top until golden and crisp, 3 to 4 seconds. Flip and toast the outsides so they are also lightly toasted, 3 to 4 seconds. To assemble: Smear the "Donkey" Sauce on the cut side of both bun halves. Layer the base with pickle slices and the hamburger patty. Top with a bacon "pig patty." Top with the onions, tomato and lettuce, and then place the top half of the bun on top. Wrap in waxed parchment paper and serve immediately.
• In a medium saucepan, add the butter and set over medium heat. Allow the butter to melt, and then sprinkle with the flour and stir with a whisk. Cook over low heat until the butter and flour combine into a mixture like wet sand. Once combined, stir for 1 to 2 minutes to cook the flour (but without adding color). Pour in the milk slowly as you whisk to combine. Continue stirring until the mixture thickens up, 3 to 4 minutes. Add the salt, nutmeg and cheese and stir until the cheese has melted and the mixture is smooth. Set aside and keep warm until ready to use. Yield: 1 cup.
• Mix the mayonnaise, roasted garlic, mustard, Worcestershire, salt and pepper together until smooth. Yield: about 1 cup.

Steps:

• Preheat the oven to 350 degrees F.
• Heat the sesame oil in a large skillet. Add the scallions, garlic and ginger and saute until translucent. Add the sambal and cook, mixing constantly, for 30 seconds. Deglaze the pan with the soy sauce. Add the cilantro, basil, 2 tablespoons salt and 3 tablespoons pepper; remove from the heat.
• Place the pork in a large bowl. Add the cooked mixture to the pork and mix well. Form into twenty-five 7-ounce patties. Place the patties on 2 baking sheets. Add 1 1/2 quarts of water to each baking sheet. Cover each baking sheet with a second baking sheet. Bake to medium rare, approximately 10 minutes. Refrigerate until cool, then store in a pan lined with paper towels.
• When ready to serve, oil a hot flattop grill and sear the patties until caramelized on both sides and a thermometer inserted in the center reads 160 degrees F, about 30 seconds per side.
• Toast the buns on the flat top. Spread 1 tablespoon of Bangin' Sauce on each side of the buns. Place 1/4 cup of Kimchi on the bottom buns. Add the grilled patties, then top each with 4 shishito peppers and an egg.
• Combine the hoisin and sweet chili sauce in a small saucepan and bring to a boil. Remove from the heat; strain. Whisk in the lemon juice, lime juice and orange juice.
• Combine the hoisin-juice mixture with the mayonnaise and sriracha in a bowl.
• Place the cabbage in a large bowl, sprinkle with 1/2 cup kosher salt and toss with your hands until the cabbage is coated. Add enough cold water to just cover (about 12 cups), making sure the cabbage is submerged (it's OK if a few leaves break the surface). Cover with plastic wrap or a baking sheet and let sit at room temperature for at least 12 hours and up to 24 hours.
• Drain the cabbage in a colander and rinse with cold water. Gently squeeze out the excess liquid and transfer to a medium bowl; set aside.
• Place the sambal chili paste, ginger, fish sauce, garlic, sugar and scallions in a large bowl and stir to combine. Add the cabbage and toss with your hands until the cabbage is thoroughly coated. Pack into a clean 2-quart container with a tight-fitting lid. Let sit in a cool, dark place for 24 hours. (The mixture may bubble.) Open the jar to let the gases escape, then reseal and refrigerate at least 48 hours. (Kimchi is best after fermenting for about 1 week). Refrigerate for up to 1 month.

Steps:

• Heat charcoal or gas grill to medium. Combine ground pork, onion, cheeses, Worcestershire sauce, hot sauce and garlic in large bowl; mix well with hands. Shape into 1-inch thick patties (9 to 12); sprinkle pepper and salt on both sides.
• If a smokier flavor is wanted, add a small handful of pecan or oak wood chips to fire about 10 minutes before putting patties on.
• Grill burgers approximately 15 minutes until internal temperature reaches 165 degrees F, turning every 5 minutes.

Steps:

• In a large bowl, combine the first eight ingredients. Crumble pork over mixture and mix well. Shape into six patties. , Grill burgers, covered, over medium heat for 4-5 minutes on each side or until a thermometer reads 160°., Serve on buns; top with lettuce, tomato and onion if desired.

Steps:

• Thoroughly mix together 60% ground beef, 40% ground sausage and form into 1/2 lb patties.
• Grill until golden brown.
• Serve with sauteed onions.
• Serve with a generous amount of your favorite BBQ sauce on bun.

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.