Recipe Details

Mushroom-Stuffed Pork Burgers

Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 6

FOR ROASTS, CHOPS and TENDERLOINS

Cook to 145 F with 3 minute rest

Ingredients

1 1/2 pound ground pork, (lean)
3/4 cup mushrooms, thinly sliced
1/4 cup green onion, thinly sliced
1 teaspoon Dijon-style mustard
1 teaspoon Worcestershire sauce
2 teaspoons butter
1/4 teaspoon salt
1/8 teaspoon black pepper, freshly ground
1 clove garlic, minced

Cooking Directions

In medium skillet, saute mushrooms, onion and garlic in butter until tender, about 2 minutes. Combine ground pork, mustard, Worcestershire sauce, salt and pepper; mix well. Shape into 12 patties, about 4 inches in diameter, set aside. Spoon equal portions of mushroom mixture onto center of 6 pork patties. Spread to within 1/2 inch of edge. Top with the remaining 6 patties; seal edges.
Place patties on grill about 6 inches over medium-hot coals. Grill 10-15 minutes, turning once, until an instant read thermometer reads 160 degrees F.

Serve on buns, if desired. Serves 6.

Serving Suggestions

Mushroom lovers will drool over these tasty pork burgers. They look extra special but they're easy to prepare. Serve on buns with sliced tomatoes and feta cheese, Crispy Half-Baked Potatoes, and steamed green beans.

Nutrition Information

Calories: 162 calories
Protein: 23 grams
Fat: 7 grams
Sodium: 188 milligrams
Cholesterol: 61 milligrams
Saturated Fat: 3 grams
Carbohydrates: 1 grams
Fiber: 0 grams

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About the Cut: Ground Pork

Ground Pork is pork that has been ground or finely chopped. It is unseasoned and usually is available fresh with an average lean-fat ratio of 70 percent lean, 30 percent fat. 


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About the Cooking Method: Grilling

There are two ways to grill pork based on the size of the cut:

  • Direct heat, where food is placed directly over the heat source, is ideal for small cuts like kabobs, tenderloin, burgers and chops.
  • Indirect heat, where food is placed on the grill rack away from the coals or gas burners, is good for large cuts like loin roasts, ribs, shoulder and fresh ham.

COOKING BASICS:
Direct Heat

Arrange hot coals evenly on the fire grate of the grill or use all gas burners. Place pork directly above the heat source. Follow suggested cooking times, turning once during cooking.

Indirect Heat

Bank hot coals on both sides of the fire grate, on one side of the grill or in a ring around the perimeter. For gas grills, pre-heat and then turn off any burners directly below where the food will go. Place pork on the grill so it is not directly over any coals or gas burners and close grill hood. Follow suggested cooking times until pork is done. The heat circulates inside the grill, so turning the pork is not necessary.


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Tips and Tricks

Buying, Handling & Storage Tips

Originally sealed, prepacked ground pork will keep in the refrigerator for 1-2 days. If you do plan on keeping the raw, fresh pork longer before cooking it, store it well wrapped in the freezer. Cooked leftovers can be kept in the fridge for 4-5 days.


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Butcher's Tips

To make a ground pork patty gently mix ground pork with desired seasonings, and then separate into individual amounts for each burger. Using both hands, shape the ground pork into circular patties about three quarters of an inch in thickness. Then, fry or grill your handmade creations for all to enjoy!


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by Maia 03/30/2013
My two "meat and potatoes" guys loved this recipe! Next time I will use more mushrooms though.