Best Dijon Pork Burgers Recipes

BURGERS WITH HONEY DIJON SAUCE

Steps:

• Gather the ingredients.
• Combine the sauce ingredients in a small bowl.
• Cover and place in the refrigerator until ready to serve.
• Preheat the grill to medium-high heat or a cast iron pan or grill pan over medium-high heat. Form the ground beef into 4 or 5 equal-sized burger patties.
• Season each with salt and black pepper.
• Place the patties on the grill or pan and cook, flipping once, until they reach your desired doneness . For medium-rare, cook about 7 minutes total, for medium cook about 8 minutes total, and cook for 9 to 10 minutes for medium-well or well-done, or until internal temperature reaches 165 F.
• Place on the hamburger buns. Top with tomato and onion slices, and a generous helping of honey-Dijon sauce.

DIJON BURGERS

Steps:

• Combine all ingredients and gently work into beef (easiest using wet hands).
• Gently shape beef into patties.
• Bake on stovetop or grill to desired degree of doneness.

DIJON PORK BURGERS

Steps:

• Combine the pork, mustard, mayonnaise, onion, pepper and salt. Shape into 4 burgers.
• Preheat the grill and spray with cooking spray.
• Grill the patties for 7-8 minutes or until fully cooked. Serve on Kaiser rolls.

QUINOA DIJON AND SWISS BURGER

Steps:

• Mix quinoa, mustard, egg, garlic, and black pepper together in a bowl; add enough chickpea flour to hold mixture together to form 2 patties.
• Heat oil in a skillet over medium heat; cook patties in the hot oil until browned and cooked through, about 4 minutes per side. Add a Swiss cheese slice to each patty and warm until cheese melts, 2 to 3 minutes.

GRILLED DIJON PORK ROAST

Steps:

• In a large resealable plastic bag, whisk vinegar, mustard, honey and salt. Add pork; seal bag and turn to coat. Refrigerate at least 8 hours or overnight., Prepare grill for indirect heat, using a drip pan. , Drain pork, discarding marinade. Place pork on a greased grill rack over drip pan and cook, covered, over indirect medium heat for 1 to 1-1/2 hours or until a thermometer reads 145°, turning occasionally. Let stand 10 minutes before slicing.