Best 11 Grilled Italian Pork Burger Recipes

TUSCAN-STYLE BURGERS

Steps:

• Heat a gas or charcoal grill to high heat. Place a large heatproof skillet on the grill (alternatively, you can use a stovetop over medium heat). Place 4 cazuelas on the grill for a few minutes.
• For the mushrooms: Heat the olive oil in the large heatproof skillet until it begins to shimmer. Add the mushrooms and some salt and pepper and cook, stirring just a few times, until they release their liquid and turn golden brown, about 10 minutes.
• Stir in the garlic and oregano and cook for 1 minute longer. Remove from the heat and set aside.
• For the burgers: Combine the ground beef and pork together in a large bowl, being careful not to overmix. Divide the meat into 4 equal portions (about 6 ounces each). Shape each portion with your hands into a round patty, about 1 1/2 inches thick. Use your thumb to make a divot in the center of each burger. Sprinkle both sides of each burger with salt and pepper.
• Add enough olive oil to each cazuela to thinly coat the bottom and sides. Carefully place each patty, divot-side up, inside each cazuela. Combine the fennel, paprika and some salt and pepper in a small bowl, then sprinkle over top of each burger. Grill, covered, until charred and completely cooked through, 3 to 4 minutes per side.
• While the burgers cook, toast the buns on the grill until lightly charred, 10 to 15 seconds. Set aside.
• Add the cheese to the tops of the burgers. Cover the burgers with the grill lid, large domed lid or large metal bowl and count to 10 until the cheese is melted.
• Top each burger with a large spoonful of the mushrooms. Place the burgers on the bottom buns. Top with the ketchup, oregano and top buns and serve immediately.

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.

PERFECT PORK BURGERS

Steps:

• Pulse the bacon and garlic in a food processor until coarsely ground.
• Combine the ground pork, 1 teaspoon salt, 1/4 teaspoon pepper and the sage in a large bowl. Add the bacon mixture and gently mix with your hands. Gently form the meat into 4 balls, then lightly press into 4-inch-wide, 1-inch-thick patties. Make a 2-inch-wide indentation in the center of each with your thumb to prevent the burgers from bulging when grilled.
• Preheat a grill to medium high. Season the patties with pepper. Grill, undisturbed, until marked on the bottom, 5 to 6 minutes. Turn and grill until the other side is marked and the patties feel firm, 4 to 6 more minutes. Meanwhile, spread the cut sides of the buns with butter and toast on the grill.
• Serve the patties on the buns; top with coleslaw.

GRILLED ITALIAN PORK BURGER

Steps:

• In a medium bowl, mix together the pork, red wine, garlic, fennel seed, salt and pepper.
• Pat gently into 4 patties.
• Brush each patty lightly with olive oil. Place directly over hot coals on grill. Close grill hood and grill for 5 minutes, turn and cook on second side for 4 minutes or no longer pink.
• Serve on hard rolls with cheese,lettuce, tomato, and onion garnish, if desired.

GRILLED SAUSAGE PATTIES

Steps:

• Combine ground pork, red wine, garlic, salt, parsley, paprika, rosemary, white pepper, and black pepper in a bowl and mix until evenly combined; do not overmix. Let sit in the fridge at least 4 hours, preferably overnight, in order for flavors to meld.
• Preheat an outdoor grill over medium-high heat.
• Divide the meat into 4 equal portions and form into patties. Cook on the preheated grill about 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read 165 degrees F (74 degrees C).

GRILLED PORK TENDERLOIN WITH ITALIAN RUB

Steps:

• Preheat grill for indirect cooking.
• Finely chop together rosemary and other spices.
• Rub into surface of pork tenderloins.
• Place tenderloins on grill over medium indirect heat.
• Grill for 25-35 minutes or until internal temperature of the meat reaches 155 degrees.
• Let the tenderloins rest for about 5 minutes; slice and serve!

GRILLED ITALIAN SAUSAGE BURGERS

Steps:

• Heat coals or gas grill for direct heat. Mix beef, sausage and bread crumbs in large bowl. Shape mixture into 6 patties, about 1/2 inch thick and 3 1/2 inches in diameter.
• Cover and grill patties 4 to 6 inches from medium heat 12 to 15 minutes, turning once, until meat thermometer inserted in center reads 160°. Top patties with cheese. Cover and grill about 1 minute longer or until cheese is melted. Add bread slices to side of grill for last 2 to 3 minutes of grilling, turning once, until lightly toasted.
• Spread toasted bread with mayonnaise; top 6 bread slices with lettuce, tomato and patties. Top with remaining bread slices.

GRILLED ITALIAN BURGERS

Steps:

• Mix first 4 ingredients in large bowl. Season with pepper. Divide mixture into quarters. Shape each into 3/4-inch-thick party. Mix tomatoes and mayonnaise in small bowl to blend. (Can be prepared 1 day ahead. Cover patties and tomato mayonnaise separately and chill.)
• Prepare barbecue (medium-high heat). Grill burgers, onions and peppers until burgers are cooked through and onions and peppers are lightly charred, turning occasionally, about 10 minutes. Move peppers and onions to cool side of grill. Top burgers with cheese. Place rolls on grill cut side down. Cover with lid and cook until cheese melts and buns are heated through, about 2 minutes. Transfer buns to plates. Spread 3/4 tablespoon mayonnaise mixture over each bun half. Top with burger, then bell pepper and onion. Cover with top half of buns and serve.

GRILLED ITALIAN PORK CHOPS

Steps:

• Combine everything but the pork chops in a bowl.
• Let the mixture sit for about 15 minutes to mix the flavors.
• Drain the liquid from the mixture and pour over pork chops.
• Let them sit in liquid for about 15 minutes.
• Place chops on preheated grill and cook for about 6 minutes per side or until done.
• Place pork chops on plates and spoon tomato mixture over top.

ITALIAN PORK BURGERS

Steps:

• In a large bowl combine combine ground pork, 1 teaspoon of italian seasoning, salt and black pepper; mix well. Form mixture into four 3/4-inch thick patties.
• Cook patties, uncovered, on the rack directly over medium coals for 14-18 minutes or until done (160F) and juices run clear, turning once halfway through. Top each burger with cheese. Grill 1-2 minutes more until cheese begins to melt.
• Meanwhile, in a small bowl combine olives, oil, crushed red pepper and remaining 1/4 teaspoon italian seasoning. Top burgers with olive mixture.

ITALIAN PORK BURGER WITH FRESH TOMATO SALSA

Steps:

• Mix the pork mince with the fennel seeds, chilli flakes, oregano and some seasoning. Mix well with your hands until well combined, then shape into 4 burgers. Heat a drizzle of oil in a large frying pan - or fire up the BBQ and brush the burgers with a little oil - and cook the burgers for 5-7 mins on each side until cooked through.
• Meanwhile, mix the tomatoes, olives, balsamic vinegar and a drizzle more oil with some seasoning to make a salsa. Top the base of each roll with 1 tbsp mascarpone, a few spinach leaves, a burger and a spoonful of the salsa, then sandwich everything with the lid.