Tag Archives: ground pork

Pork Burgers with Flavor Galore!

How about another twist to the all-american hambuger? You don’t even have to get a grill going because these Smoky Chili-Garlic Pork Burgers are done directly in a skillet. And no special skills are needed here, just a willingness to mix a few ingredients together and give one flip to each pattie. OK, and add a slice of provolone cheese if that’s the way you roll.

Speaking of rolling, the original recipe indicated to make four patties from one pound of pork. Well, we roll a bit bigger than that, making three burgers from a one-pound-plus package of meat. And yes, we did top them with a slice of provolone!

The secret to these burgers is the spicy-sweet flavor and a mild garlickiness from some Asian chili-garlic sauce and a little brown sugar mixed into the ground pork. Plus a smear of chili-garlic mayonnaise on the buns to complete the package. Pillow-soft, subtly sweet buns, such as brioche or potato rolls, are a particularly good match for the tender, juicy burgers.

Garnish with Bibb lettuce leaves, sliced heirloom tomato, and dill pickle chips. Our side of apple cranberry slaw was the perfect counterpoint to the smoky, spicy burgers. But be aware, these puppies pack some heat, so if you harbor a delicate palette, these may not be for you. They had our names written all over them!

Smoky Chili-Garlic Pork Burgers

  • Servings: 3-4
  • Difficulty: easy
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Ingredients

  • ⅓ cup mayonnaise
  • 3 Tbsp. plus 2 tsp. chili-garlic sauce, divided
  • 1 Tbsp. packed brown sugar, divided
  • 1 lb. ground pork
  • 2 tsp. smoked paprika
  • Kosher salt and ground black pepper
  • 1 Tbsp. neutral oil
  • 3-4 hamburger buns, preferably brioche or potato rolls
  • Bibb lettuce
  • Large slicing tomato, preferably heirloom
  • Sliced provolone cheese or your preference, (optional)
These patties have not quite come to 160° yet.

Directions

  1. In a small bowl, mix the mayonnaise, 1 tablespoon plus 2 teaspoons chili-garlic sauce and 1 teaspoon sugar.
  2. In a medium bowl, mix the pork, paprika, the remaining 2 tablespoons chili-garlic sauce, the remaining 2 teaspoons sugar, 1 teaspoon salt and ½ teaspoon pepper.
  3. Form into 3 or 4 patties. In a 12-inch nonstick skillet (or a carbon steel skillet like us), heat the oil until shimmering. Add the patties, turn the heat down to medium and cook, flipping once, until well browned on both sides and the centers reach 160°F, 8 to 10 minutes total (perhaps a minute or two longer if you made 3 larger patties).
  4. If desired, add a slice of cheese while the patties are still in the pan, turn off the heat and cover for one minute to allow the cheese to melt.
  5. Serve in buns spread with the mayonnaise mixture and topped with lettuce, tomato and pickle chips.

http://www.lynnandruss.com

Adapted from a recipe found on Milk Street

Rotini with Ground Pork and Spicy Peanut Sauce

Chitalian Fusion is what we dubbed this pairing of satay like flavors with pasta and green herbs. Flavorful, but not too hot. You may not expect bright, Asian-inspired flavors to be paired with Italian rotini pasta, but it’s a great choice for holding onto the sauce. Like Pad Thai, although easier to eat than with the long noodles—yet where are the veggies?

My initial issue was the overall drab color of the dish. Cooked pork, with regular pasta, peanut butter and scallions—where’s the color? So I started with tri-colored rotini, and added snow peas and three small, different colored baby bell peppers. Now it was a fiesta on a plate, visually appealing enough to want to dive in.

Rotini with Ground Pork and Spicy Peanut Sauce

  • Servings: 4-5
  • Difficulty: easy
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Ingredients

  • Kosher salt
  • 12 oz. tri-colored rotini
  • 1-1/2 Tbs. peanut oil
  • 8 oz. snow peas, strings removed, cut in half on a diagonal
  • 3 baby bell peppers, stems removed, seeded, cut in half lengthwise, then sliced into 1/4″ strips
  • 6 medium scallions, thinly sliced, whites and greens separated
  • 2 Tbs. minced fresh ginger
  • 2 medium cloves garlic, minced
  • 1 lb. ground pork
  • 3 Tbs. soy sauce
  • 2 Tbs. unseasoned rice vinegar
  • 1 Tbs. sambal oelek or other Asian chile paste; more to taste
  • 1 Tbs. granulated sugar
  • 1/2 cup crunchy peanut butter, preferably natural
  • 2/3 cup chicken broth
  • 1 Tbs. Asian sesame oil
  • 1 medium lime, cut into 4 wedges
  • 1/4 cup chopped fresh cilantro as garnish

Directions

  1. Bring a large pot of salted water to a boil. Add the rotini and cook according to package directions until al dente.
  2. Meanwhile, heat a 12-inch heavy-duty skillet over medium heat. Add the oil, when hot toss in the snow peas and bell pepper strips. Cook about 2 minutes and remove to another dish.
  3. Add the scallion whites to the hot pan. Cook, stirring, until softened, about 1 minute.
  4. Add the ginger and garlic and cook, stirring for 30 seconds.
  5. Crumble in the pork and cook, stirring occasionally, until it loses its pink color, about 5 minutes.
  6. Stir in the soy sauce, vinegar, sambal oelek, and sugar and cook until bubbling. Add the peanut butter and stir until incorporated.
  7. Pour in the broth, stir well, and bring to a simmer. Cook for 2 minutes, stirring occasionally.
  8. Reserve 1/2 cup of the pasta water, drain the pasta. Add the pasta and the snow pea mix to the pork and scallions.
  9. Thin the sauce with the pasta water, if necessary. Divide among plates or bowls, squeeze a lime wedge over each serving, and top with cilantro.

http://www.lynnandruss.com

Adapted from a recipe by Bruce Weinstein, Mark Scarbrough from Fine Cooking