Pork Patties In Spicy Green Sauce Recipes

Steps:

• Mix all ingredients, except the oil, in a large bowl and chill for 30 minutes.
• Divide the mixture evenly into 12 portions and shape each one into a flat round pattie.
• Heat the oil (enough to cover the bottom of the non-stick frying pan) over moderate heat for 3-4 minutes on each side, or until cooked through.
• Remove and drain on a paper towel if you wish. Serve hot with dipping sauce or raita.

Steps:

• In a bowl, combine all of the ingredients; mix well. Shape into six patties. Fry in a skillet until meat is browned and cooked through.

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:

• Whisk together the gochujang paste, olive oil, vinegar, sesame seeds, sesame oil, sugar and garlic in a large bowl; transfer half of the mixture to a medium bowl and set aside until ready to use.
• Add the pork, onions, 1 1/2 teaspoons salt and 1/2 teaspoon pepper to the large bowl with half of the gochujang mixture. Using 2 forks, begin "pulling" the ground pork apart as if you were shredding pulled pork, breaking up the clumps and incorporating the ingredients together without compacting the meat into a dense mass. Continue to pull the meat apart until thoroughly mixed and no clumps of onion or pork remain and all of the gochujang mixture has been absorbed.
• Lightly oil your hands. Working one at a time, divide the pork mixture into 4 equal portions; roll gently between your hands into balls. Arrange on a rimmed baking sheet and flatten to patties about 1 inch thick.
• Toss the cabbage, carrots and scallions in the medium bowl with the reserved gochujang mixture until completely coated; season with salt and pepper. Let sit until ready to serve.
• Prepare a grill or large grill pan for medium-high heat. Clean and oil the grill grates.
• Grill the buns until toasted on both sides, about 1 minute per side. Transfer to a baking sheet. Brush the patties with oil and grill until lightly charred on both sides, about 4 minutes per side. Transfer the burgers to the buns and let sit 5 minutes.
• Meanwhile, grill the peppers until charred in spots on both sides, about 5 minutes per side. Transfer to a cutting board and slice; season with salt and pepper directly on the board.
• Liberally spread mayonnaise on the top buns. To serve, top the burgers with the tomato slices, grilled peppers, gochujang slaw, a squeeze of lime and the top buns.

Steps:

• Marinate the minced pork with fish sauce and chili paste. Add the turmeric powder. Add chopped the Kaffir lime leaves and basil leaves.
• Pound to paste, the brown sugar with lemongrass, ginger and galangal; add them to the minced pork, then add an egg, Stir well, marinate for half hour. Scoop with tablespoon and fry with oil. Serve with tomato sauce.

Steps:

• Make the Slaw:
• Whisk mayonnaise, vinegar, Sriracha, sugar, and 1 tsp. salt in a large bowl. Transfer about 1/4 cup dressing to a small bowl; set aside.
• Add cabbage and scallions to remaining dressing and toss to evenly coat. Season with remaining 1/2 tsp. salt. Cover and chill both the salad and dressing until ready to serve.
• Do Ahead: Dressing and slaw can be made 8 hours ahead. Keep chilled.
• Make the Burgers:
• Using your hands or a wooden spoon, mix pork, garlic, Sriracha (if using), sesame oil, fish sauce, 1/4 cup cilantro, and 1/2 tsp. salt in a large bowl until well combined.
• Shape pork mixture into 4 patties, slightly larger in diameter than English muffins (about 4").
• Heat olive oil in a large skillet over medium. Working in batches if necessary, fry patties until browned on both sides and cooked through, 6-8 minutes.
• Spread reserved dressing on muffins. Place a patty on bottom halves. Season with salt and pepper. Pile on some slaw, pickles, and cilantro, then close muffins. Serve with remaining slaw alongside.
• Do Ahead: Patties can be made 1 day ahead. Separate with parchment if stacking. Cover and chill, or freeze up to 1 month.

Steps:

• Cook ribs in half the dressing in large deep skillet or Dutch oven on medium-high heat 4 min. on each side or until browned on both sides. Remove ribs from skillet; cover to keep warm.
• Combine remaining dressing and cubed pork in skillet; cook and stir 4 min. or until pork is evenly browned on both sides. Remove pork from skillet; cover to keep warm. Stir in onions; cook and stir 5 min. Add ribs, pork loin, salsa and water; cover. Simmer on medium-low 1 hour.
• Add purslane and ham; cook, covered, 15 min. or until rib meat is tender.

Steps:

• For the Remoulade Sauce: Prepare sauce by combining all sauce ingredients in a small bowl. Refrigerate covered for 1 hour while flavors meld.
• For the burgers: In a large mixing bowl, combine ground pork, Cajun seasoning, scallions, hot sauce, and salt and pepper, to taste. Wet your hands to prevent sticking and shape into 4 patties slightly larger than the size of the buns. Cover with plastic wrap and set aside in refrigerator if not cooking immediately.
• Set up grill for direct cooking over medium heat. Oil grate when ready to start cooking. Place burgers on hot oiled grill and cook 5 to 6 minutes per side or until desired doneness. Serve hot on toasted buns with lettuce, tomato, onions, and a dollop of the Remoulade Sauce.
• INDOOR: Prepare burgers as directed. Heat 2 tablespoons of oil in a large skillet or frying pan over medium-high heat. When oil is hot add burgers and cook 6 to 8 minutes per side or until done.

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:

• In a large bowl, using your hands mix together pork, coriander, curry powder, Worcestershire, cayenne, scallions and garlic, seasoning well with salt and pepper. Make 6 even patties and put in refrigerator until ready to cook. Heat a large fry pan over medium-high heat, add oil. Sear patties until golden brown on both sides and cooked through, about 5 minutes per side. Cook in batches, if necessary. Serve inside hamburger buns topped with lettuce leaf, tomato slice and spicy ketchup.
• In a saucepan over medium heat, lightly saute garlic in butter, about 2 minutes. Add ketchup, red pepper flakes and cayenne pepper. Cook another 5 minutes. Remove from heat and stir in scallions. Cool before serving.

Steps:

• In a small mixer bowl at low speed, beat pork, 1/4 cup flour, egg, minced onion, salt, coriander, sage, thyme, and 1/8 teaspoon pepper just until blended. Slowly add 1/2 cup water and beat until mixture is smooth and light.
• In a large skillet over medium-low heat, heat 2 tablespoons of the margarine until foam subsides. Drop about 1/4 cup of the pork mixture at a time into skillet and shape into patties about 1/2 -inch thick. Sauté 7 minutes or until a rich medium-brown crust forms. Turn patties and cook 7 minutes longer or until no longer pink in the center. Drain on paper towels and keep warm.
• In a medium saucepan over medium heat, sauté chopped onion in 1 tablespoon of the margarine 3 minutes. Add mushrooms and sauté 2 minutes longer. Remove to a small bowl; set aside.
• In the same saucepan over medium heat, melt remaining 2 tablespoons margarine. Add 2 tablespoons flour. Cook and stir 1 minute or until lightly browned. Stir in 1 1/2 cups water, bouillon granules, and 1/8 teaspoon pepper. Stirring, bring to a boil and boil 3 minutes or until thickened. Remove from heat. Return onion and mushrooms. Stir in sour cream until blended. Cook over low heat just until heated through (do not boil).
• Serve with potatoes. Pass gravy separately.