How to make Italian burgers
A New way to cook a burger 
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Italian Pork and Veal Burgers
Today I'm joined by Sydney FC Striker Adam 'Alfie' Le Fondre to cook up the most delicious Italian Pork and Veal Burgers. I think most people tend to opt for the traditional beef burger patty because it's what we know, but swapping it for a mix of Pork and Veal makes for such a flavourful and juicy patty that everyone will love! With very few ingredients, and the help of my the barbecue setting on my Smeg oven this mid week meal will be ready in no time.
Juicy and Flavorful Homemade Pork Burgers - The Best Burger Recipe Ever!
These pork burgers are so delicious that you'll never want to eat a regular burger again.
Introduction: Hi, my name is Erren of Erren's Kitchen, and I'm here to show you one of my favorite recipes - pork burgers. Not only are they delicious, but they're also really easy to make. You won't believe how good they taste until you try them for yourself. So come on into my kitchen and let me show you how it's done.
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INGREDIENTS
½ cup panko breadcrumbs
¼ cup milk
½ lb bacon
2 lbs ground pork
2 cloves garlic minced
1 teaspoon salt
½ teaspoon black pepper freshly ground
INSTRUCTIONS
In a small bowl, mix breadcrumbs and milk until moist. Add extra milk if needed. Set aside.
Cut the bacon into small pieces. Use a food processor to grind it until it is finely chopped. Add the bacon to a large bowl with ground pork and breadcrumbs that have been moistened.
Add the garlic, salt, and pepper and the bowl and mix until fully incorporated.
Shape into eight quarter-pound pork patties.
On The Stove
Preheat your pan with 2 tablespoons of oil over medium-high heat. Cook the pork burgers on each side for two to three minutes or until they are cooked to your desired doneness.
To make pork burgers with cheese, add sliced or shredded cheese directly to the patties when they are almost done cooking. Cover the pan for about a minute to melt the cheese.
On The Grill
Set the grill to medium-high heat (375 to 400°F or 190 to 204°C) and let it heat up before putting your burgers on. Make sure they aren't touching each other.
Grill the pork patties until golden brown and a little charred on the bottom. You will know when to flip them when you see the juice pool on the uncooked surface.
Flip the patties and cook until they are charred and golden brown on the other side. When they reach the desired doneness, take them off of the heat.
Add sliced or shredded cheese directly to the patties to make cheeseburgers when they are almost done. Close the grill for about a minute to melt the cheese.
In The Oven
Preheat the oven to 400°F/204°C
Place the patties onto a sheet pan lined with foil, baking paper, or on a pan rack.
Form a small indention on the surface of the patty to avoid puffing as it cooks.
Bake for about 15 minutes or until the internal temperature reaches your desired level of doneness.
To make cheeseburgers, add sliced or shredded cheese directly to the pork patties a few minutes before taking them out of the oven. Place the pan back in the oven for about a minute to melt the cheese.
Air Fryer
Preheat the Air Fryer to 375°F/190°C and grease the air fryer basket with nonstick cooking spray.
Add the pork patties in a single layer.
Cook in the preheated fryer for 6 minutes. Flip the patties and cook for an additional 5 to 7 minutes, or until the internal temperature reaches your desired doneness.
Finishing Touches
While your burgers rest, you can toast your buns if desired.
Top with your favorite toppings before serving.
How To Make Mozzarella-Stuffed Little Italy Burgers
Meet caprese salad—burger-fied! Yep, our chefs went and transformed everyone’s favorite Italian appetizer into a bodacious burger. And no, they didn’t just combine the two by stacking tomato, mozzarella, and basil on top of a plain ol’ patty...they took it to a whole new level. Think pesto-seasoned patties stuffed with melty mozz, then topped with lightly-charred tomato slices and a creamy pesto sauce. On the side, there’s a fresh arugula salad with tangy bites of balsamic-pickled shallot, plus crispy potato wedges (because it’s still a burger after all). Buon appetito!
Recipe:
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Giada De Laurentiis' Mini Italian Pub Burgers | Giada At Home | Food Network
Giada's mini burgers are the perfect finger food for your next cookout
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Be Giada De Laurentiis' guest as she puts together meals to entertain friends and family. Whether it's a festive bash or intimate meal, in her own kitchen or at the beach, it's a day of memorable food and fun with Giada at Home.
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Mini Italian Pub Burgers
Recipe courtesy of Giada De Laurentiis
Total: 20 min
Prep: 8 min
Cook: 12 min
Yield: 9 servings
Level: Easy
Ingredients
2 cloves garlic, peeled
1/2 cup packed fresh flat-leaf parsley
2 1/4 pounds ground chuck
3/4 cup (1 1/2 ounces) grated Parmesan
3 tablespoons tomato paste
1 1/2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
9 small ciabatta rolls, sliced in 1/2
1/4 cup extra-virgin olive oil
9 slices (4 1/2 ounces) Taleggio cheese
9 large basil leaves
Directions
Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
Place the garlic and parsley in the bowl of a food processor. Pulse until finely chopped. Add the ground chuck, Parmesan cheese, tomato paste, salt, and pepper. Pulse until ingredients are combined. Form the mixture into 9 patties. Place the burgers on the grill and cook for 4 to 5 minutes each side.
Brush the cut side of each roll with the olive oil and toast on the grill for 1 to 2 minutes until slightly golden.
To serve, place 1 mini burger on the bottom half of each of the rolls. Place 1 slice of Taleggio cheese on top of the burgers. Place the basil leaf on top of the cheese and cover with the top half. Serve.
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Giada De Laurentiis' Mini Italian Pub Burgers | Giada At Home | Food Network
Recipe of Grilled Mozzarella Stuffed Italian Sausage Burgers With Vinegar Peppers
Combine pork, 1/2 tablespoon ground pepper, salt, onion powder, garlic, fennel, basil, oregano, paprika, cayenne pepper, crushed red pepper, parsley, and vinegar in a large bowl. Combine using hands and kneading to evenly distribute spices. Place in a resealable bag or container and refrigerate for at least 12 hours.
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