PERFECT PORK BURGER
Provided by Food Network
Categories main-dish
Time P3DT13h10m
Yield Twenty-five 7-ounce burgers
Number Of Ingredients 30
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.
PERFECT PORK BURGERS
Provided by Food Network Kitchen
Time 25m
Yield 4 burgers
Number Of Ingredients 9
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.
THE PERFECT PORK BURGER RECIPE - UNLIKE BEEF IT'S TRANS FAT FREE
A yummy, healthier version of my Perfect Burger recipe, which is made with beef. In an attempt to eliminate trans fats from our diet, my fiancee and I have discovered that almost ALL ground beef, extra lean or not, has trans fats! We went without burgers for months until we found trans-fat-free ground pork at our grocery. I've also recently discovered the wonders of paprika in just about everything, and came up with this slight variation for a healthier burger! My fiancee LOVES them, I make them at least once a week.
Provided by kittyroara
Categories Lunch/Snacks
Time 15m
Yield 4-6 burgers, 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Chop your onions while you preheat a non-stick frypan or barbeque at medium heat.
- Place all ingredients in a large bowl, and mix thoroughly. I use my hands, but you can use a fork or spoon. Wear gloves for safety against bacteria and food-borne illnesses!
- If you have to let the mixture sit, DO NOT mix in the oats and cornflake crumbs until just before you will cook them. Otherwise, the grains absorb too mcuh liquid and get mushy, making the mixture fall apart.
- The mixture should hold together quite well and not crumble. If it does, you probably need a little more of the oats and cornflake crumbs.
- Form the mixture into 4-6 patties (depending on the size of your buns). Keep in mind these do not shrink at much as beef burgers normally do - they hardly shrink at all actually.
- Fry or barbeque on medium heat for a few minutes per side.
- Garnish with your favourite toppings and enjoy!
Nutrition Facts : Calories 652.3, Fat 31.5, SaturatedFat 10.6, Cholesterol 174.8, Sodium 491.3, Carbohydrate 59.7, Fiber 9.5, Sugar 6.2, Protein 34.3
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