How to Make Juicy Grilled Pork Burgers
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- Опубліковано 8 вер 2024
- Test cook Bryan Roof makes Julia perfect Grilled Pork Burgers.
Get the recipe for Grilled Pork Burgers: cooks.io/2NI34Q7
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Filipinos have been making home made pork burgers ever since the Americans introduced it to them because it's a cheaper alternative to beef.
Nice recipe, believe it or not, a 1/2 teaspoon of poultry seasoning in the pork gives it an extra great burst of flavor, i know poultry seasoning on / in pork ?, it works, try it.
Wow Amazing chef im form 🇳🇵Nepal living Oman 🇴🇲 Muscat
I could see this going keto by using smashed pork rinds instead of the bread. I’m gonna try it!
I place Pork rinds in the food processor then instead of milk, I usa an eggto make a like what he calls panade then my seasonings !!
Those burgers look great and I want to make some like them and see how they taste since I love food of many styles and especially pork and beef. Those buns are nice also and the onions, lettuce, and tomato slices really help with the taste.
Love these recipe videos. Thanks
Had a little ground pork left from another recipe and made a burger from it. Watched this while eating it. Used a panade, salt, pepper, onion powder and chopped hot pepper rings. Grilled till 170 and still juicy! Chic-fil-A sauce atop! Made a second one! Better than beef! Who’da guessed!
I love love love love all the recipes on your show and channel
Wow
What kind of rolls are used for this recipe?
You can add a panade to hamburgers as well with other seasonings. Makes them juicy. My niece does it and they are delicious.
Everything going well until I see bun 😂😂😂
OMG yum
Nice
Skip the bread and use chopped bacon. The fat will help keep it moist.
I like pork burgers better than hamburgers. I have the meat ground 50/50% fat! I know 🤣. I start them on a baking pan in the oven so I'm sure they are going to be cooked all the way through and not fall apart. This renders out a lot of fat. I finish them on the grill. Delicious.
What’s the temperature you use and for how long?
@@adeade7457 350 in the oven. Then on to a hot grill.
@linda chandler thank you much appreciated!
If you’re getting a 50/50 and rendering out the fat anyways, why wouldn’t you start with something that has less fat?
Urgh! I wants some
Is there any way to know what the fat content is when your buying ground pork? Sometimes is extremely greasy, other times much less so.
Sounds awesome! Can almond milk be substituted for cow’s milk?
Sure
Ground pork is better than ground beef and it makes better burgers 🍔
There's a pork burger that has been famous and popular for decades all around the world - it's called the McRib!
@ Axel Hopfinger, if you want a truly good pork burger, they are a huge item in Knoxville, Tn., you tube some search videos, one place that had the best was Dickson's bbq, i believe they closed when the owner retired, but they grind up pork rib trimmings, delicious, they are on an episode of man vs. food in Knoxville, Tn., & i'm from Ky. so i'm not promoting Tn., lol
Insteasd of saying "Get the recipe for Grilled Pork Burgers", and other recipes...You should be honest and say "Buy the recipe" and stop wasting people's time when they think they are going to get them (as with most sites) for free.
Just watched the "20 Anniversary" show. One question, where was Chris Kimball? Yeah, the driving force behind the empire, the guy who nurtured your careers 16 years? I was vaguely aware he wasn't hosting the show but they still run old episodes, and I hadn't seen this new incarnation. It was well done. I like the way the old chefs have "come out of their shell" plus all the new chefs - it had personality and I might start watching it. It was odd there wasn't a sighting or mention of Chris anywhere in the first 50 min, so I thought before #1 there'd be a tribute or even a special appearance. How can you do 20 Anniversary show without the most important guy in its history? Disgraceful.
btragal It took This Old House nearly 30 years after Bob Vila was fired for them to even mention his name on the show.
Maybe he shouldn't have been a douchebag and sued them and he might've been mentioned.
Pork burger is new business with bear pubs ..
The burger looks delicious, but I don't know about mixing meat by hand while wearing a ring. I always recommend removing jewelery when mixing meat (or any cooking involving using your hands).
lol that 150 degress. not 147 not 153, EXACTLY 150.
Gas grill....that's like going into battle with a toothpick. Bring the flavors baby. Hardwood lump or nuffin at all.
150 degrees should be at least 160
we eat only pork burgers
I am a widower that lives alone, I don't drink milk and I can't buy milk by the tablespoon. What would be a good substitute for milk to make a panad?
just buy milk lmfao it's like $2
Michael Rodney he said a panad is bread and a liquid and he is using milk. Therefore, I would you could use any liquid.
@@w.o.jackson8432 That's cheap enough. Send me some and thanks for your generosity.
@@carolhamilton5164 I'm thinking that the milk fat has some bearing on the "gelling" effect, so I'll give an equal amount of melted butter a try.
@@mjr6625 It's gelling because of the starches in the bread, though the richness of milk might lend some flavor. I think any liquid would be fine, even just water.
pork is dirt cheap, people barely buy it because they think it's dry but treat it right, and suddenly the world is full of suckers.
ribs and fancy hams can still be expensive but this is easily the cheapest animal on old mcdonald's farm by a good margin
Is this satire?
Why even bother with ground pork if it requires so much fuss to make burgers from it? I would rather make a bifana, which is a Portuguese grilled pork chop in a roll ( pt.wikipedia.org/wiki/Bifana#/media/Ficheiro:Bifana_on_a_plate.jpg ).
Medium Rare thanks.
I wish the Chef have gloves when he mix the pork with the other ingredients
You use gloves at home?
Depends Jenn Grace