Best Straight Up With A Pig Patty Burger Recipes

Straight Up Cheeseburger image

Provided by Food Network

Time 20m

Yield 4 servings

Number Of Ingredients 11

4 whole-wheat hamburger buns
Nonstick cooking spray
16 ounces 90-percent lean ground beef, formed into 4 patties
Salt and freshly ground black pepper
4 slices 2-percent reduced-fat-milk cheese, such as Borden's 2-percent Milk Reduced-Fat Sharp Singles
1 cup fat-free mayonnaise
2 tablespoons no-sugar-added sweet relish, such as Mt. Olive
1 tablespoon reduced-sugar ketchup, such as Heinz
4 leaves romaine lettuce, broken in half
4 slices tomato
4 slices red onion

Steps:

Preheat a grill pan over high heat.
Split the buns in half and spray the interior surfaces lightly with the cooking spray. Place the buns, cut side down, on the grill. Allow the buns to char slightly, and then transfer them to a platter.
Holding the grill pan away from the stove, spray the surface with the cooking spray. Season the burger patties with salt and pepper to taste. Place the burger patties on the grill, and cook for about 2 1/2 minutes per side for rare. During the last minute, put 1 slice of cheese on each burger.
In small bowl, mix together the mayonnaise, sweet relish, and ketchup. Set aside. To assemble the burgers, place the burgers on top of the bottom buns. Pile lettuce, tomato, red onion, and Russian dressing on top of each burger, and set the bun tops in place. Serve.

The Alabama Smokehouse Pig Burger with White Barbecue Sauce image

Provided by Food Network

Categories main-dish

Time 40m

Yield 6 burgers

Number Of Ingredients 16

3/4 cup mayonnaise
1/4 cup apple cider vinegar
1 tablespoon lemon juice
2 tablespoons white sugar
2 teaspoons freshly ground black pepper
12 slices thick cut hickory smoked bacon
2 pounds ground pork
1 tablespoon smoked paprika
1 teaspoon chili powder
1/4 teaspoon cayenne pepper
1 1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper
Vegetable oil, for grill rack
6 thick slices smoked Gouda (recommended: Boar's Head)
6 kaiser rolls, split
2 1/2 cups shredded green cabbage

Steps:

Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
In a small mixing bowl combine the mayonnaise, apple cider vinegar, lemon juice, sugar, and black pepper. Mix until well combined and refrigerate until serving.
Heat a large fireproof nonstick skillet on the grill. Add the bacon and cook over medium-high heat until the bacon is crispy, about 5 minutes, flipping once. Drain on paper towels. Reserve the rendered bacon fat from the skillet.
Combine the pork, smoked paprika, chili powder, cayenne, salt, and pepper in a large bowl. Add 1 1/2 tablespoons of the rendered bacon fat from the skillet. Mix well, handling the meat as little as possible to avoid compacting. Divide the mixture into 6 equal portions and form the portions into patties to fit the size of the rolls.
Brush the grill rack with oil. Arrange the patties on the rack, cover, and cook, turning once just until done, about 4 minutes on each side for medium-rare. During the last few minutes of cooking, top the burgers with equal amounts of smoked Gouda and put the rolls, cut side down, on the outer edges of the rack to toast lightly.
To assemble the burgers, spread a generous amount of Alabama White Barbecue Sauce on the cut sides of the rolls. On each roll bottom, put some shredded cabbage, a cheese-topped patty, and 2 slices of bacon. Cover with the roll tops and serve.