Meat Xtras Cookoff: Smoky Pork Burgers with Fennel and Red Cabbage Slaw

Third round of the Meat Xtras burger cook off challenge, Ben goes through the process of creating a Smoky Pork Burger with Fennel and Red Cabbage Slaw from scratch. He uses both the standard fine plate and the 12.5mm plate in the grinder attachment for the Kitchen Aid. The 12.5mm grinder plate gives him a very coarse texture. Here is his recipe: Smoky Pork Burgers Ingredients 1 pound ground pork sirloin 1 cup finely chopped bacon, from about 2-3 rashers 1/2 cup finely diced onion 2-3 garlic cloves, minced 2 tablespoons fennel seed 1/2 teaspoon kosher or sea salt 2 teaspoons smoked Spanish paprika 4 soft burger rolls or sandwich buns Gently toast the fennel seeds in a small dry skillet until aromatic, remove them from the pan and set aside. In a large mixing bowl, combine the onion, garlic, fennel seeds, salt and smoked paprika, stirring to combine. Add the pork and bacon, tossing gently until the seasonings are well incorporated, but taking care not to overwork the meat. Divide the seasoned pork into four portions and shape into patties. Place the patties onto a plate or platter and chill for at least one hour. Light a grill and cook the burgers: 6 minutes over the hot side of the grill, rotating them after the first 3 minutes, then flipping them and cooking them for another 3 minutes on the hot side before moving them to the cool side of the grill for the final 3 minutes. Remove the burgers from the grill and allow them to rest briefly, tented with foil, before serving ...



http://www.youtube.com/watch?v=SIHbzlI2P_w&hl=en

How to Make: BBQ Pork Burgers with Monterey Jack - Cabot Recipe

A fantastic, summery recipe, sure to make your mouth water - and your neighbors jealous!



http://www.youtube.com/watch?v=-Axa8kl1zCc&hl=en

Recipes for Grilled Canadian Burgers With Grilled Peaches Dessert

This past weekend I thought I'd create a burger in honor of my
friends to the North. I got some Canadian bacon and some McCormick®
Grill Mates® Roasted Garlic Montreal Steak® seasoning and I thereby
dubbed these burgers "Canadian Burgers." These burgers turned out
mighty fine if I do say so myself.

The grilled peaches dessert is a great thing to do on the grill right after you take the burgers off. It might seem odd that black pepper would be used in a dessert recipe, but trust me, it won't taste like you would expect it to, and the pepper is an important layer of flavor. The taste will be rich and fruity with an aroma of the great outdoors. A scoop of vanilla ice cream served beside it makes the perfect dessert for your cookout.

CANADIAN BURGERS

Ingredients:

3 lb. ground beef

1 egg, beaten

1/3 cup soy sauce

1 tbsp. Worcestershire sauce

2 tsp. McCormick® Grill Mates® Roasted Garlic Montreal Steak® seasoning

1 tsp. Lawry's® seasoned pepper (or black pepper)

8 slices Canadian bacon

8 slices of your favorite cheese

8 hamburger buns

Instructions:

In a small bowl, beat the egg thoroughly. In a large bowl, with
your hands, gently blend the egg into the ground beef. Grill the
burgers, drizzling the soy sauce and Worcestershire sauce and
sprinkling the seasonings on each side while grilling. When the
burgers are almost done, put the Canadian bacon slices on the grill (preferably a charcoal grill)
for a few minutes on each side. Put the slices of cheese on
top of the burgers and continue grilling until they melt a bit.
Then put a slice of the Canadian bacon on each burger and serve the
burgers in the buns. Serves 8.

GRILLED PEACHES DESSERT

Ingredients:

4 ripe peaches

6.5 oz. white wine

6 oz. maple syrup

Freshly ground black pepper (enough to sprinkle lightly on all peach halves)

Instructions:

Mix the wine and maple syrup in a shallow baking dish. Cut the peaches in half and remove pits. Lay the peach halves flat-side-down in the wine and syrup and soak for at least an hour. Place halves on grill round-side-down and sprinkle flat side pretty well with fresh ground black pepper. Allow the peaches to grill until you get some black grill marks on the skins. Flip over flat-side-down until grilled thoroughly. Serves 4 to 8.

Copyright © 2007 Lee Griffith. All rights reserved.