3973. BACON and CURRANT PORK BURGERS with SPICY ORANGE DRESSING

1 lb ground pork

¼ cup dried currants

8 strips bacon, diced

1 orange, peeled and diced

1 8oz can green chiles

½ 7oz can coconut milk

1 teaspoon garlic powder

1 teaspoon onion powder

½ teaspoon ground mustard

¼ teaspoon paprika

salt and pepper to taste

1 garlic clove, minced

1 tablespoon fat of choice

First, heat up your grill. If you are not using a grill, forget this step.

Now dice up your bacon. Maybe to 1 inch long strips/rectangles and throw them in a deep frying pan over medium-high heat.

While the bacon cooks, add your ground pork, currants, and spices to a bowl and mix together. Once the bacon is done cooking, add the cooled bacon to the mixture and mix all together.

Form into patties, however big you would like, and throw those little suckers on your hot grill. If you are not using a grill and just want to use your frying pan, pour the excess bacon fat into a jar/can to use later and add your pork burgers directly to that hot pan. They will need to cook for about 5-6 minutes/side depending how thick you made them and where you decide to cook them.

While the burgers cook on grill or pan, pull out a smaller saute pan, and add your fat of choice along with your minced garlic clove and heat up under medium-high heat.

Once the garlic smell fills the air, add your coconut milk, oranges, and green chiles to the mixture.

Add a bit of salt and pepper to the mix and stir. Turn the heat down low and let simmer for about 3-4 minutes.

Once the burgers are cooked through, top them off with the spicy orange dressing.

bacon recipe source: Juli Bauer, paleomg.com (@paleOMG), June 20, 2011

3219. PORK BURGERS with BACON MARMALADE

yields four servings


4 slices bacon, chopped

1 large onion, chopped
1 teaspoon hot sauce, plus more to taste
1 teaspoon sugar
1/2 teaspoon red wine vinegar, plus more for drizzling
Kosher salt and freshly ground pepper
1 1/4 pounds ground pork
2 teaspoons extra-virgin olive oil, plus more for drizzling
4 slices Swiss cheese
4 hamburger buns, split and toasted
1 romaine lettuce heart, thinly sliced
2 medium tomatoes (1 sliced, 1 chopped)

 

Make the bacon marmalade: Cook the bacon in a large nonstick skillet over medium-high heat until almost crisp, 5 minutes. Pour out half of the drippings, add the onion to the skillet and cook, stirring, until the onion browns, 10 more minutes (add a splash of water if the onion sticks). Stir in the hot sauce, sugar, vinegar, and salt and pepper to taste.

Form the pork into four 4-inch-wide patties; season with salt and pepper. Heat the olive oil in a large skillet over medium-high heat, then add the patties and cook 4 to 5 minutes per side, topping each with a slice of cheese about 3 minutes before they're done.

Spread the bacon marmalade on the bun bottoms and top each with some lettuce, a patty, a tomato slice and a bun top.

Drizzle the remaining lettuce and the chopped tomato with olive oil and vinegar, and season with salt and pepper; toss. Serve with the burgers.

 

 

bacon recipe courtesy of: Food Network Kitchens, Food Network Magazine