- Meat and poultry
These little pork burgers are delicious, perfect for summer days in the garden. I hope you will make these and enjoy
Berkshire, England, UK
4 people made this
IngredientsMakes: 12 mini burgers
- 450g minced pork
- 3 tablespoons hot curry paste
- 3 tablespoons fresh breadcrumbs
- 1 small onion, finely chopped
- 2 tablespoons lime juice
- 2 tablespoons chopped fresh coriander
- 1 red chilli, finely chopped
- 2 teaspoons soft brown sugar
- salt and pepper to taste
- olive oil, for frying
- To serve
- 150ml natural yoghurt
- 1 tablespoon chopped fresh coriander
- 1 tablespoon chopped fresh mint
- sqeeze of lime juice
- salt to taste
MethodPrep:15min ›Cook:8min ›Ready in:23min
- Put the pork mince, curry paste, breadcrumbs, onion, lime juice, coriander, chilli and sugar into a large bowl and using your hands mix until thoroughly blended. Season with salt and pepper, mix well, then cover and chill for 30 minutes in the fridge.
- Divide mixture into 12 portions or 6 if you want them bigger, and shape each one into a flat round burger shape.
- Heat the oil in a large frying pan, and cook the burgers over a medium heat for 3 to 4 minutes per side if they are small (or 6 to 8 minutes per side if you make them bigger) until no longer pink in the centre. Remove with a slotted spoon and drain on kitchen paper.
- Mix the yoghurt with the coriander and mint, and a dash of lime juice and a pinch of salt.
- Serve yoghurt sauce in a dish alongside the burgers, with a fresh green salad.
I used a Thai red curry paste. Seed the chilli if you want a milder heat.
Before shaping the burgers rub a little oil into your hands to help stop the mixture sticking to them.
They are delicious served with warmed pitta breads and green salad.
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Spicy Beef & Pork Burgers with Bacon-Barbecued Onions
In a medium skillet, heat the oil over medium. Add the bacon and cook, stirring occasionally, until crispy at the edges, about 5 minutes. Transfer the bacon to a plate. Pour off all but 2 tbsp. drippings. Add the onions and bay leaf season with pepper. Cook until the onions are tender, about 5 minutes. Add the garlic and cook, stirring occasionally, until the onions are light golden and just beginning to caramelize, about 15 minutes. Stir in the stock, ketchup, brown sugar, vinegar, Worcestershire, mustard and hot sauce. Simmer over low heat, stirring often, until the mixture thickens a bit, about 3 minutes. Keep warm over low heat, adding a splash of water if it gets too thick. Season with salt and more hot sauce, if desired. Just before serving, stir in the bacon and discard the bay leaf.
In a large bowl, combine the ground meats season with kosher salt and coarse black pepper. Add the onion and juice, Worcestershire, garlic, cumin, coriander and paprika drizzle with a little oil, then mix to combine. Form 4 large patties (thinner in the centers for even cooking).
Preheat a griddle or large cast-iron skillet over medium-high. When the pan is very hot, add the burgers. Cook, turning once, about 12 minutes for medium well. Add the cheese, if using, during the last minute or two of cooking. Cover the pan to melt the cheese.
Place the lettuce and pickles on the bun bottoms. Add the patties, a mound of bacon-barbecued onions and the bun tops.
When you think about all the food that has been served in bowls over the years like ramen, poke, buddha bowls, or pho (pronounced pha), it only makes sense that a complete meal could and should be served in a bowl making dinners fun and unique. Honestly my kids love it when I make bowls.
Start your bowl by preparing your layers.
- Bottom Layer: Grains, legumes, beans, rice, noodles or even a layer of sauce like hummus, labne, whipped feta or a yogurt sauce
- Protein: Can be whatever floats your boat! Lamb, beef, pork, chicken, leftover roast turkey, chick peas or beans, ground burger, tofu.
- Vegetables: Combine both raw and cooked veggies cut up, shredded or diced into edible bites.
- Fresh Herbs: We love them and if you do add them. Chopped cilantro, dill, oregano, parsley, tarragon all equal flavour.
- Nuts and Seeds: They provide crunch. Toast them for additional flavour, chop and sprinkle on top.
- Dressing: Not always necessary. In this recipe there was enough sauce left in the pan to drizzle on top. However buy your favourite dressing or make one to drizzle on top.
- 500g pork mince
- 100g white breadcrumbs
- 2tsp Cajun spice mix
- 2 shallots, peeled and finely chopped
In a bowl, mix together the pork mince, white breadcrumbs, Cajun spice mix and shallots. Season well with salt and freshly ground black pepper. Divide the mixture into 12 equal amounts and shape into patties. Chill in the fridge for 10 mins to firm up.
Fry in a hot griddle pan (you may need to cook in several batches) for 4-5 mins on each side, or cook under the grill for 8-10 mins, turning halfway through, until brown and thoroughly cooked through.
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The Quality Mark & You
To make the burgers: Combine all the ingredients for the burgers, except the olive oil, and season with a little salt and black pepper. Shape into six burgers and set aside while you make the coleslaw.
To make the coleslaw: Place the cabbage, carrots, coriander, scallions and garlic in a large bowl. In a small bowl mix together the fish sauce, sweet chilli sauce, soy sauce, sesame oil, olive oil and lime zest and juice. Season with a little salt and black pepper.
Pour the dressing over the vegetables and mix well to combine. Heat the oil in a frying pan and cook the burgers for 4-5 minutes on each side.
Combine the yoghurt with coriander. Place a spoonful of coleslaw on the bottom half of each bun, spoon on a little of the yogurt mixture, then place the burger on top. Serve the remaining coleslaw and yogurt on the side.
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Ground pork sometimes needs a little help in the flavor department, and the addition of spicy Mexican chorizo does the job here. Top these burgers with grilled chiles and a grilled avocado mash wash it all down with a refreshing beer cocktail.
What to buy: Mexican chorizo (not to be confused with its Spanish counterpart) is a fresh pork sausage that must be cooked prior to eating. It can be mild or spicy, and is found at gourmet markets or online. If you can’t find Mexican chorizo, you can sub in any fresh, spicy sausage.
Game plan: If you’re grilling outside, toast the buns right on the grill while the cooked patties are resting. If you’re grilling inside using a grill pan, toast your buns in the oven, because the moisture left in the pan from cooking the burgers will make the buns soggy.
- 8 spring onions, finely chopped
- 1 red chilli, finely chopped
- 2 garlic cloves, finely chopped
- 100g salted peanuts
- 500g/ 1lb 2oz lean minced pork or beef
- large bunch fresh coriander, chopped
- 1 lime, zest and juice only
- sweet chilli sauce and sliced cucumber to serve
- salt and ground black pepper
If you have a food processor place the spring onions, chilli, garlic and peanuts into the bowl and process until finely chopped.
Tip into a bowl and mix well with the pork or beef, coriander, zest and juice of lime and plenty of seasoning.
Shape the mixture into burgers and if have time chill until ready to cook.
When the coals are at medium temperature place the burgers on the barbecue close to the coals and cook for about 3-4 minutes on each side.
Brush slices of crusty bread with a little oil and place on barbecue to toast.
Serve the burgers with the toasted bread and a little sliced cucumber and sweet chilli sauce.
Lemongrass Pork Burgers
You know how some days your evenings just don&rsquot go the way you envision them to? Take Tuesday night, for example.
We had a friend over briefly to drop off a parking pass for me for work and within the first 10 minutes of him being there, Winston decided he needed to go use the bathroom outside. That&rsquos fine, normal. We let him outside and then Jason comes yelling telling me to not let Winston inside the house.
I was really confused as to why until he told me to look at Winston. Winston had like black stuff all around the white part of his neck and he had a smitten face. Oh, no biggie, he just rolled in a giant pile of deer poop. LOVELY.
So we had to quickly have our guest leave because we had bathe our silly dog. Good grief! He had just gotten a bath on Saturday, too!
Okay, so I think lemongrass is a very underrated herb that not a lot of people choose to use in their dishes. People mostly think lemongrass = Thai and while that is generally the case, I added lemongrass to these pork burgers and it was so good! It was bright and unique. I think you will love it just as much as we did!
Pork AND lemongrass are underrated ingredients for burgers so I think it&rsquos basically a brilliant combination.
The spicy mayo on top with the tangy coleslaw mix was the perfect addition. And I always always say use brioche buns but when I went to the grocery store for my usual brioche buns they were out!! Omg, the worst. I had to use regular hamburger buns and while they were still fine and the burger still tasted amazing&hellipbrioche would&rsquove made it awesome. So go brioche or don&rsquot make this until you can get your hands on some, haha
I know summer is almost over which usually means grilling season is over but don&rsquot forget that Labor Day is around the corner and you can always these make these indoor throughout the year :)
Sweet and Spicy Pork Tenderloin
Prep Time: 15 min
Cook Time: 30 min
1/4 cup soy sauce
1/4 cup packed brown sugar
3 tablespoons sherry
1 1/2 teaspoons onion powder
1 teaspoon ground cinnamon
2 tablespoons olive oil
1/2 teaspoon garlic powder
1 1/2 pounds pork tenderloin
1. In a large zip baggie, mix soy sauce, sugar, sherry, onion powder, cinnamon, olive oil and garlic powder. Swish around to mix. Add the pork and seal the bag. Refrigerate to marinate at least 6 hours, or overnight.
2. Preheat oven to 400 degrees F. Spray a medium casserole dish with nonstick spray. Drain the pork, reserving the marinade, and place it into the dish. Pour a little of the marinade into the dish with the pork. Bake the tenderloin 25 to 35 minutes, or until meat thermometer registers 145° F. Slice into medallions.
3. Heat marinade to boiling and drizzle it onto the pork (if you wish).
*The tenderloin may also be grilled. Place tenderloins on oiled grill and cook 20 minutes, or to desired doneness.
*If you are preparing this recipe as GLUTEN-FREE, just be sure to use GF soy sauce.
Other pork tenderloin recipes you may enjoy:
Indonesian Pork Tenderloin by Tide and Thyme
Easy, Pan-Fried Pork Tenderloin with Mustard Sauce by Kalyn’s Kitchen
Herb-Crusted Pork Tenderloin with Red Onion Jam by RecipeGirl
Pork Tenderloin Diane by For the Love of Cooking
Pork Tenderloin with Warm Grilled Tomato Salsa by Steamy Kitchen
Step 1: Make the Vinegar Dip: Melt the butter in a heavy saucepan over medium-high heat. Add the vinegar, pepper, sugar, cayenne, salt, and hot sauce. Reduce the heat and gently simmer for 3 minutes, whisking to dissolve the sugar and salt. Remove the dip from the heat and let cool slightly.
Step 2: Generously season the pork steaks on both sides with salt and pepper. Keep the Vinegar Dip warm in a saucepan.
Step 3: Set up a grill for direct grilling and preheat to high. Brush and oil the grill grate.
Step 4: Arrange the pork steaks on the grate and grill until sizzling, browned, and cooked through, about 4 minutes per side. Start basting or mopping the steaks with Vinegar Dip once you turn the meat. When the pork steaks are cooked, hold them one-at-a-time with tongs and plunge them into the Vinegar Dip, turning to coat both sides. Gluttons for punishment can dip twice, spooning a little extra dip on top before serving.