Pork Apple And Stilton Burgers Recipes

Steps:

• In a small bowl, combine the first six ingredients. Crumble pork over mixture; mix well. Shape into two patties. , Grill, covered, over medium heat for 4-5 minutes on each side or until a thermometer reads 160°. Top with cheese. Grill 1-2 minutes longer or until cheese is melted. , Serve on buns with lettuce, tomato, avocado, mustard and mayonnaise if desired.

Steps:

• You will need about 2 desert spoons of apple sauce and it needs to be the kind with bits of apple in and not the smooth kind.
• Cut the cheese into little cubes.
• In a mixer, whiz the bread to make Breadcrumbs and set aside.
• Now, whiz the onion so they're nicely choped, and then transfer to a large mixing bowl.
• Then using the mixer again, mix the Pork until it's chopped up a bit finer.
• Transfer the pork to the bowl with the onion.
• Add half the breadcrumbs and mix together adding the egg yolk, apple sauce, a pinch of salt and some freshly ground pepper.
• Only mix in the rest of the breadcrumbs if the mixture looks too wet.
• Now carefully mix in the cheese, try not to break it up too much.
• Divide the mixture into 4 or 6 (depending how large you want your burgers)! with floured hands and on a floured board shape into burgers.
• Using a large pan, fry in a little olive oil until cooked. Try not the turn too many times so they get a nice colour and are cooked through.
• Serve in warm toasted burger buns with salad and whatever else you fancy.

Steps:

• Preheat grill for medium-high heat.
• In a large bowl, mix together ground pork, apple, onion, garlic, teriyaki sauce, and egg. If too dry, add some juice from the can of pineapple slices. Form into eight patties.
• Lightly oil grill grate. Grill pork burgers for 10 minutes, or until well done. Toast buns on grill. Serve burgers on toasted buns topped with pineapple slices.

Steps:

• In a Dutch oven, heat 1 tablespoon oil over medium-high heat. Toss pork tenderloin with 2 tablespoons flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add meat to the pan, and brown, turning occasionally, about 6 minutes. Transfer to a plate.
• Reduce heat to medium-low, add remaining 1 tablespoon oil, onion, and caraway seeds, if using, and cook until onion softens, about 3 minutes. Stir in remaining 1 tablespoon flour. Stir in stock, water, mustard, cabbage, potatoes, and 3/4 teaspoon salt. Bring to a boil, reduce heat, and simmer, covered, for 15 minutes. Add apples, and continue cooking, covered, for 10 minutes.
• Just before serving, stir in reserved pork cubes, any juices that have accumulated on the plate, and chopped parsley. Simmer stew gently until pork is heated through, about 2 minutes (cooking it longer will make it tough).

Steps:

• Divide the sausagemeat into four portions and shape into patties. Fry in a non-stick pan for 10-12 mins, flipping a couple of times, until golden on both sides and cooked all the way through.
• Heat grill to high. Slice the buns in half and toast under the grill, cut-side up.
• Spread the bottom halves of the toasted buns with the marmalade, then add the burgers, apple slices, rocket, mayonnaise and mustard (if using). Top with the bun lids and serve alongside sweet potato wedges, if you like.