Spicy Pork Burgers With Peppers And Provolone 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:

• 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:

• 1.Heat grill to medium-high. Once it is hot, clean the grill grate with a wire brush. Just before grilling, oil the grill grate. 2.Mix together the bell peppers, onion, oil, and ¼ teaspoon each salt and black pepper in a medium bowl until coated. Grill, covered, turning occasionally, until the peppers are charred and tender and the onion is tender, 5 to 7 minutes for the peppers and 12 to 14 minutes for the onion. Scrape the charred skin from the peppers with a paring knife and wipe clean with paper towels. 3.In a second medium bowl, gently mix together the pork, fennel seed, crushed red pepper, garlic, ½ teaspoon salt, and ¼ teaspoon black pepper with your hands until just combined. Form the pork mixture into four ¾-inch-thick patties. Use your fingers to make a shallow well in the top of each patty (this will prevent overplumping during cooking). 4.Grill the burgers until cooked through and an instant-read thermometer inserted in the center registers 145° F, 8 to 10 minutes per side.* During the last 2 minutes of cooking, top the burgers with the provolone and cook, covered, until melted. Grill the buns, split-side down, until toasted, 10 to 20 seconds. 5.Stack the burgers, peppers, and onion between the buns.

Steps:

• Preheat grill for high heat.
• In a large bowl, mix together the beef, garlic, jalapeno peppers, poblano pepper, habanero pepper, red pepper flakes, cilantro, and cumin. Form into burger patties.
• Lightly oil the grill grate. Place burgers on grill, and cook for 5 minutes per side, or until well done.

Steps:

• In a large bowl, combine the first seven ingredients. Crumble beef over mixture and mix well. Shape into eight patties. , Grill, covered, over medium-hot heat for 5-7 minutes on each side or until a thermometer reaches 160°., Top each patty with a cheese slice; grill 1 minute longer or until cheese is melted. Grill rolls cut side down for 1-2 minutes or until toasted. Top each with a burger and lettuce.

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.