Best Grilled Pork Burgers Recipes

GRILLED PORK BURGERS

Steps:

• In a large bowl, combine the first eight ingredients. Crumble pork over mixture and mix well. Shape into six patties. , Grill burgers, covered, over medium heat for 4-5 minutes on each side or until a thermometer reads 160°., Serve on buns; top with lettuce, tomato and onion if desired.

GRILLED PORK BURGERS WITH PINEAPPLE SALSA

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Layer pineapple and peppers on a baking sheet. Drizzle evenly with 1 tablespoon olive oil.
• Bake in the preheated oven until browned, 15 to 20 minutes. Stir occasionally to prevent overbrowning.
• Meanwhile heat remaining olive oil in a large skillet over medium heat. Cook and stir onion until soft, about 5 minutes.
• Combine pineapple-pepper mixture, onion, orange juice, salt, and pepper in a blender or food processor. Puree until salsa is thoroughly combined. Add cilantro and blend lightly. Chill for approximately 1 hour.
• Combine ground pork, seasoned salt, paprika, dill, garlic powder, hot sauce, and red pepper in a large bowl. Blend well using your hands. Shape mixture into 8 patties.
• Preheat a gas or charcoal grill for medium-high heat and lightly oil the grate.
• Grill burgers until browned, 5 to 7 minutes per side. Cook 5 minutes for medium-well; 7 minutes for well done.
• Place burgers on buns and garnish with pineapple salsa.

PORK BURGERS WITH GRILLED PINEAPPLE & PEPPERS

Steps:

• In a small bowl, mix mustard, honey and teriyaki sauce., In a large bowl, combine pork, onions, ginger, allspice and pepper, mixing lightly but thoroughly. Shape into four 1/4-in.-thick patties., Grill burgers, covered, over medium heat until a thermometer reads 160°, 2-3 minutes on each side., Meanwhile, brush pineapple slices with 1 tablespoon mustard mixture. Grill until lightly browned, 2-3 minutes on each side. Grill pepper rings until crisp-tender, 1-2 minutes on each side. Cut pineapple and pepper slices in half. Grill rolls, cut side down, until toasted, 30-60 seconds., Serve burgers on rolls with lettuce, pineapple slices, pepper rings and remaining mustard mixture.

GRILLED CARIBBEAN PORK BURGERS

Steps:

• Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat.
• Mix all ingredients except onion, bread and oil. Shape mixture into 4 patties, about 3/4 inch thick.
• Cover and grill patties 4 to 5 inches from medium heat 15 to 18 minutes, turning once, until no longer pink in center. Add onion slices to grill for last 8 to 10 minutes of grilling, turning once, until golden brown. Brush both sides of bread slices with oil. Add bread to grill for last 2 to 3 minutes of grilling, turning once, until golden brown.
• Serve burgers and onion between bread slices.

GRILLED TERIYAKI PORK BURGERS

Steps:

• Combine all ingredients in a large bowl.
• Shape into patties, then place on a sheet.
• Cover and refrigerate for a minumum of 4 hours.
• Grill about 7-10 minutes on each side or broil 3-inches from element for about 5-10 minutes per side (depending on the thickness of your pattie).

GRILLED PORK BURGERS INDOCHINE

Steps:

• Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium high.
• For the Dressing: combine the mayonnaise, basil, cilantro, green onions, and lime juice in a bowl. Cover and refrigerate.
• For the Patties: combine the fish sauce, jaggery, and chili sauce in a medium bowl. Add the pork, peanut butter, ginger, garlic, and star anise and blend loosely with a fork. Form into 6 equal patties the approximate dimensions of the rolls, making a slight depression in the middle of the patties to compensate for the tendency to bulge during cooking.
• Brush the grill rack with oil. Grill the patties with the grill top closed for 4 minutes. Turn and grill until an instant-read thermometer inserted into the center of the patties registers 160 degrees F, about 4 minutes longer.
• During the last 2 minutes of grilling the patties, place the rolls, cut side down, on the grill to toast.
• To assemble the burgers: spread the roll bottoms with a thin layer of dressing, followed by a lettuce leaf. Add the patties and top with generous dollops of the dressing. Add the roll tops.

GRILLED CARIBBEAN PORK BURGERS

Steps:

• Heat the grill to medium.
• Combine everything but the olive oil and form into 4 patties.
• Cook burgers on the grill.
• Lightly coat each burger bun with olive oil.
• Toast the buns.
• Serve topped with your favorite condiments.

GRILLED CARIBBEAN PORK BURGERS

Steps:

• Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat.
• Mix all ingredients except onion, bread and oil. Shape mixture into 4 patties, about 3/4 inch thick.
• Cover and grill patties 4 to 5 inches from medium heat 15 to 18 minutes, turning once, until no longer pink in center. Add onion slices to grill for last 8 to 10 minutes of grilling, turning once, until golden brown. Brush both sides of bread slices with oil. Add bread to grill for last 2 to 3 minutes of grilling, turning once, until golden brown.
• Serve burgers and onion between bread slices.

GRILLED PORK BURGERS WITH ROB'S FAMOUS COLESLAW

Steps:

• In a medium sauté pan, toast the cumin seeds over medium heat a few minutes, until the seeds release their aroma and darken slightly. Pound the seeds in a mortar or spice grinder until coarsely ground.
• Return the pan to the stove over high heat for 1 minute. Add the olive oil and shallots. Turn the heat down to medium-low, and cook a few minutes, stirring once or twice, until the shallots start to soften. Add the garlic, thyme, cumin, and sliced chile. Season with 1/4 teaspoon salt and a few grindings of black pepper, and cook 3 to 4 minutes, until the shallots become translucent. Set aside to cool.
• In a large bowl, use your hands to combine the ground pork, chorizo, bacon, shallot mixture, and parsley, being careful not to overmix the meat. Season with 1 1/4 teaspoons salt and lots of freshly ground black pepper. Shape the meat into six 6-ounce patties. Chill in the refrigerator if not using right away.
• Light the grill 30 to 40 minutes before cooking, and remove the pork burgers from the refrigerator to come to room temperature (if you made them in advance).
• When the coals are broken down, red, and glowing, brush the pork burgers with olive oil, and grill them 3 to 4 minutes on the first side, until they're nicely browned. Turn the burgers over, and place a piece of cheese on each one. Cook another 3 minutes or so, until the pork is just cooked through. (It should still be slightly pink in the center.)
• Slice the buns in half, brush them with olive oil, and toast them on the grill, cut side down, for a minute or so, until they're lightly browned.
• Spread both sides of the buns with aïoli. Place a burger on the bottom half of each bun, and dollop with a generous amount of romesco. Place some arugula leaves on top, and finish with the top half of the bun.
• Serve the burgers on a platter with mounds of Rob's famous coleslaw. For your more indulgent friends, serve extra romesco and aïoli on the side.
• Aïoli
• Place the yolk in a stainless steel bowl. Begin whisking in the grapeseed oil drop by drop. Once the mixture has thickened and emulsified, you can whisk in the remaining grapeseed and olive oils in a slow steady stream. If the mixture gets too thick, add a drop or two of water.
• Pound the garlic with 1/4 teaspoon salt with a mortar and pestle. Whisk the garlic paste into the aïoli. Season with 1/4 teaspoon salt, a squeeze of lemon juice, and the cayenne. Taste for balance and seasoning. If the aïoli seems thick and gloppy, thin it with a little water. In addition to thinning the aïoli, this will also make it creamier.
• Rob's famous coleslaw
• In a small saucepan, reduce the vinegar by half over medium heat. Cool 5 minutes, and then stir in the honey until it dissolves. Combine the cabbages, onion, and carrot in a large bowl. Pour the vinegar-honey mixture over the vegetables, and toss well to combine. Season with salt and pepper, and let sit 15 minutes, tossing occasionally. Add the mayonnaise, cayenne, and herbs, and toss well. Taste for balance and seasoning.
• Note
• I think these burgers taste best when the flavors have had time to meld. So-mix the meat ingredients together in the morning or the night before. The romesco can be made a day or two ahead of time, if you like. Make the aïoli a few hours before serving.
• When you make the burgers, combine the ingredients gently so you don't overwork the meat, which would make a tough burger. Shape it into a loose ball until it just comes together, and flatten slightly to form a patty. To be sure the meat is well seasoned, make a small test burger first.

SESAME-HOISIN PORK BURGERS WITH GRILLED PINEAPPLE

Steps:

• 1. Prepared grill for indirect grilling over medium heat, 350 to 450 degrees. 2. Combine patty ingredients, divide into four patties. 3. Brush the cooking grates clean. Grill patties over medium heat with lid closed until cooked through, about 10 to 15 min. Turning once or twice. At the same time, grill pineapple over same heat until charred, about 4-5 min turning once. 4. Grill buns, cut side down until lightly toasted, 1 minute. Build burgers by coating buns with hoisin, lettuce, pineapple slice and burger.

SMOKY PORK BURGERS WITH GRILLED SWEET ONION RECIPE - (4.7/5)

Steps:

• Mix the pork, parsley, paprika, and 1 teaspoon salt with your hands until just combined. Shape into four 1/2-inch-thick patties. Oil a grill pan and heat over medium-high heat. Grill the burgers, flipping once, until cooked through (160°F), about 15 minutes total. If there's room on the pan, grill the onion slices at the same time, flipping once, until tender, about 7 minutes. Otherwise, keep the burgers warm, covered loosely in foil, while you grill the onion. Stir the garlic into the mayonnaise and spread it on the rolls. Serve the burgers on the rolls topped with the onion slices and lettuce, if using.