Pork Burgers With Peppers Recipes

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.

Steps:

• Heat grill or grill pan to medium-high. Clean and lightly oil hot grill. Brush chiles and onion with oil, then season with salt and pepper. Grill vegetables, turning occasionally, until crisp-tender, 10 minutes. Transfer to a cutting board. Slice chiles, discarding stems and seeds.
• Season patties with salt and pepper, then brush with oil. Grill until cooked through, about 4 minutes per side; during last minute of cooking, top each burger with cheese and cover grill. Serve burgers on buns with chiles, onion, and other desired toppings.

Steps:

• Heat a grill to medium-high. Clean and lightly oil hot grill. In a bowl, mix pork with fennel seeds. Form into 4 patties. On a large piece of foil, combine oil, peppers, and onion. Season with salt and pepper. Fold foil around vegetables and crimp ends. Grill packet until vegetables are crisp-tender, about 8 minutes. Season patties with salt and pepper. Grill until cooked through, about 6 minutes per side.
• In a medium bowl, toss vegetables with vinegar. Top each patty with vegetables and a slice of mozzarella. Cover grill and cook until cheese is bubbling, 1 to 2 minutes. Serve burgers on toasted buns.

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:

• 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.