Hawaiian Pork Burger

This Hawaiian pork burger is exactly why we should be eating more pork burgers. Packed with flavor and finished with great toppings, every bite was a treat. I could’ve opted to grill the pineapple, but I love the taste of fresh pineapple just as it is. That sweet flavor along with the tangy BBQ sauce really went along well with the slightly herby patties.

Hawaiian Pork Burgers

I’d make these Hawaiian pork burgers again. And again. I do recommend using a BBQ sauce with a slight smoky flavor. And a little spiciness wouldn’t hurt either since you’ve got that wonderfully sweet pineapple slice to contrast it.

I like to use a burger press when I make burgers. It, in combination with some patty papers, enables me to crank out a whole bunch of equally-sized burger patties in no time at all with little cleanup.

Also try my super-crazy-good pork burgers.

Hawaiian Pork Burgers
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4 from 1 vote

Hawaiian Pork Burger

This Hawaiian pork burger is exactly why we should be eating more pork burgers. Packed with flavor and finished with great toppings, every bite was a treat.
Course Main
Cuisine American
Keyword burgers, pineapple, pork
Prep Time 2 hours
Cook Time 20 minutes
Total Time 2 hours 20 minutes
Servings 4 servings
Calories 540kcal

Ingredients

Instructions

  • In a large bowl combine the pork, green onion, ginger, allspice, and pepper.
  • Form into 4 equally-sized patties. Place on wax paper and refrigerate for up 2 hours.
  • Fire up your grill. Clean the grates well.
  • Lightly oil the outsides of the patties. Not much, just a bit so they don’t stick.
  • Grill the patties on one side for 5 minutes.
  • Flip and continue cooking until done, reaching at least 145 F internally. I took mine to 160 F because some folks still aren’t used to pink pork even though it’s fine to consume.
  • Optionally, brush the patties with BBQ sauce and grill the pineapple rings. I find grilled pineapple rings to be prone to falling apart unless cooked on a griddle, so I usually skip grilling them.
  • Remove the patties and let rest for 5 minutes.
  • Meanwhile, toast your buns if desired.
  • Assemble the burgers by brushing BBQ sauce on the inside of the buns.
  • Top the bottom bun with the ham, followed by the lettuce and pineapple.
  • Add the pork burger and serve.

Nutrition

Calories: 540kcal | Carbohydrates: 49g | Protein: 29g | Fat: 26g | Saturated Fat: 9g | Cholesterol: 82mg | Sodium: 565mg | Potassium: 1213mg | Fiber: 7g | Sugar: 20g | Vitamin A: 26798IU | Vitamin C: 41mg | Calcium: 241mg | Iron: 6mg

Nutritional values are approximate.

Asian Pork Burgers

I could’ve just left off the lettuce because these Asian pork burgers require absolutely nothing else to make them even more fantastic. Every bite is packed with tender, juicy pork. Teriyaki and soy sauces and ginger bring that Asian-inspired taste. Add a few vegetables into the patties and you have what might just be the perfect pork burger. Or any kind of burger for that matter. It’s just good!

Asian Pork Burgers

I substituted a hot pepper instead of adding bell pepper to these Asian pork burgers. I wanted a little heat in my burgers. Nothing too overpowering. You can also just add a few pinches of red pepper flake if you want a little kick. But don’t leave out the vegetables. They add not only flavor but moisture, which pork needs. Every bite of these burgers is amazing. I could make these 10 days in a row and not get bored with them.

I like to use a burger press when I make burgers. It, in combination with some patty papers, enables me to crank out a whole bunch of equally-sized burger patties in no time at all with little cleanup.

Also try my maple mustard pork burgers. They’re crazy good too.

Asian Pork Burgers
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5 from 1 vote

Asian Pork Burgers

These burgers are so packed with flavor that they really don’t require any toppings.
Course Main
Cuisine American
Keyword Asian, burgers, pork
Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings 8 servings
Calories 472kcal

Ingredients

Instructions

  • Place the pork in a large bowl.
  • Add the remaining ingredients except for the buns.
  • Divide into 8 equally-sized portions and form into patties.
  • Wrap in wax paper and refrigerate for 30 minutes.
  • Fire up your grill.
  • Grill the burgers for 5 minutes then flip and continue grilling until done (160 F internal temperature).
  • Toast the buns, if desired.
  • Serve.

Nutrition

Calories: 472kcal | Carbohydrates: 33g | Protein: 25g | Fat: 26g | Saturated Fat: 9g | Cholesterol: 82mg | Sodium: 716mg | Potassium: 475mg | Fiber: 2g | Sugar: 8g | Vitamin A: 253IU | Vitamin C: 12mg | Calcium: 110mg | Iron: 3mg

Nutritional values are approximate.

Slow Cooker Stuffed Cabbage Rolls

It was a cold day. The kind of day that screams stick-to-your-ribs comfort food. These slow cooker stuffed cabbage rolls hit the spot and then some. They’re pretty easy to assemble. They really couldn’t get any easier to cook. And best of all, they are the perfect cold-day food. Ground pork and beef get mixed together with rice and a few tasty spices to make a tender, flavor-packed stuffing. The rolls are bathed in a wonderful tomato sauce that reminds you of tomato soup (for a reason, since it contains tomato soup). You can’t eat just one, that’s for sure! You’ll want to load up your slow cooker and get to cookin’!

Slow Cooker Stuffed Cabbage Rolls

The next time I make slow cooker stuffed cabbage rolls I might add a bit of heat to spice things up a bit. A little hot sauce maybe? I’m not quite sure. They’re mighty good as they are. I am sure I’d double the amount of sauce, though. The sauce is mighty darned good. And when there’s sauce, there should be soppin’! So make some garlic bread or Texas toast and get ready for some soppin’ good deliciousness!

Also try my roasted cabbage wedges with onion Cajun sauce.

Slow Cooker Stuffed Cabbage Rolls
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5 from 1 vote

Slow Cooker Stuffed Cabbage Rolls

It was a cold day. The kind of day that screams stick-to-your-ribs comfort food. These slow cooker stuffed cabbage rolls hit the spot and then some.
Course Main
Cuisine American
Keyword cabbage, crockpot, rolls, slow cooker
Prep Time 30 minutes
Cook Time 8 hours
Total Time 8 hours 30 minutes
Servings 12 cabbage rolls
Calories 183kcal

Equipment

Ingredients

For the cabbage rolls

For the sauce

Instructions

  • Bring a large pot of water to a boil.
  • Remove the core from the cabbage but keep the leaves intact.
  • Carefully lower the cabbage into the water. Boil for 2 minutes then remove and let cool slightly before gently removing any softened leaves that will come off without tearing, Return the head to the water and continue boiling/removing leaves until you have 12 nice large leaves.
  • Chop any remaining cabbage and use it to line the bottom of your slow cooker.
  • Place the remaining cabbage roll ingredients into a large bowl and combine well.
  • Working in batches, lay out a cabbage leaf and spoon 1/3 cup of the meat mixture into the middle. Roll the leaf up like a burrito, folding the sides in to seal it as you go. Place into your slow cooker, seam-side down.
  • Place cooker on low. Add the sauce (see below), cover, and cook for 8 hours.
  • Let cool 15 minutes before serving with sauce spoon over the tops.

For the sauce

  • Whisk together all ingredients.

Nutrition

Calories: 183kcal | Carbohydrates: 18g | Protein: 9g | Fat: 8g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 43mg | Sodium: 315mg | Potassium: 279mg | Fiber: 2g | Sugar: 3g | Vitamin A: 113IU | Vitamin C: 29mg | Calcium: 46mg | Iron: 1mg

Nutritional values are approximate.

Grilled Pork Chorizo Potato Skins

I’m a big fan of bar-style potato skins. You know the ones. Crispy skin, cheddar cheese, crumbled bacon, green onions, and sour cream. But sometimes I want something just a bit different. Something with some kick to it, like these grilled pork chorizo potato skins. True, you can put Mexican chorizo (not to be confused with Spanish chorizo, which is a cured sausage, Mexican chorizo is a spicy ground pork product) on or in just about anything and I’m going to love it.

Grilled Pork Chorizo Potato Skins

Potato skins only take a few minutes to make, so I often toss them on the grill while I’m making burgers or hot dogs for a quick and easy appetizer or side dish. I also keep a bottle of hot sauce nearby in case I want them to be just a bit spicier. Why not? Spicy grilled pork chorizo potato skins are great too!

I highly recommend that you shred or grate your own cheese at home. Don’t buy the pre-shredded or pre-grated stuff. It has stuff added to it to keep it from sticking together. That ‘stuff’ affects how the cheese melts. Shred it yourself and use the good stuff.

Also try my grill-roasted herb potatoes.

Grilled Pork Chorizo Potato Skins
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4 from 1 vote

Grilled Pork Chorizo Potato Skins

Potato skins only take a few minutes to make, so I often toss them on the grill while I’m making burgers or hot dogs for a quick and easy appetizer or side dish. 
Course Appetizer
Cuisine American
Keyword potato skins, spicy
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4
Calories 251kcal
Author Mike

Ingredients

  • 2 large Russet potatoes
  • 2 tablespoons butter melted
  • 1 teaspoon chipotle powder
  • 1 cup pork chorizo mix or use crumbled cooked Mexican chorizo
  • 1 cup Queso blanco shredded
  • cilantro chopped, for garnish

Instructions

  • Cut each potato lengthwise into four wedges. Don’t make the wedges too thick. If you are using very large potatoes you might have a center portion leftover for other uses.
  • Using a spoon or melon baller, scrape out the potato insides, leaving 1/4″ or so left.
  • Place on a microwave safe plate and microwave on high for 6-10 minutes or until tender.
  • Fire up your grill for direct and indirect cooking.
  • Combine the butter and chipotle powder and brush on all sides of the potatoes.
  • Grill the potatoes, cut side down, over medium heat for 2-3 minutes or until they start to char.
  • Turn potatoes over and top with cheese. Grill another 2 minutes or until the cheese is melted.
  • Serve topped with the bacon, green onions, and sour cream as desired.

Nutrition

Calories: 251kcal | Carbohydrates: 35g | Protein: 10g | Fat: 8g | Saturated Fat: 6g | Cholesterol: 34mg | Sodium: 444mg | Potassium: 812mg | Fiber: 3g | Sugar: 3g | Vitamin A: 321IU | Vitamin C: 11mg | Calcium: 219mg | Iron: 2mg

Nutritional values are approximate.

Homemade Italian Sausage

I have been making a lot of pizzas on the grill this year. After a long time of testing, trying, and testing some more, I’m very happy with our homemade dough and homemade sauce. And now I can say I’m also happy with our homemade Italian sausage. It’s very easy to make but still packs a nice spicy flavor. It’s perfect for pizzas, calzones, or hoagies.

Homemade Italian Sausage

Nothing beats a pizza hot off a charcoal- or wood-fired grill, specially if it’s loaded with homemade Italian sausage. I use a Kettle Pizza adapter on my 22″ Weber charcoal grill any time I want to recreate that awesome classic pizza flavor.

Also try my homemade beef summer sausage.

Homemade Italian Sausage
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5 from 1 vote

Homemade Italian Sausage

I’m very happy with our homemade Italian sausage. It’s very easy to make but still packs a nice spicy flavor. It’s perfect for pizzas, calzones, or hoagies.
Course Main
Cuisine American
Keyword homemade, Italian, sausage
Prep Time 15 minutes
Cook Time 12 hours
Total Time 12 hours 15 minutes
Servings 3 pounds
Calories 1231kcal
Author Mike

Ingredients

Instructions

  • Place the pork in a large bowl.
  • Add all of the remaining ingredients.
  • Mix well. I found using my hands to be the best way. Just make sure you get all of the spices distributed evenly throughout the pork.
  • Let pork refrigerate for 12 hours before using to distribute the flavors. I froze it in 1 pound packages for use later on pizzas.

Nutrition

Calories: 1231kcal | Carbohydrates: 8g | Protein: 78g | Fat: 97g | Saturated Fat: 36g | Cholesterol: 327mg | Sodium: 2612mg | Potassium: 1490mg | Fiber: 3g | Sugar: 1g | Vitamin A: 571IU | Vitamin C: 9mg | Calcium: 138mg | Iron: 6mg

Nutritional values are approximate.

Pork Chorizo Stuffing

This is my go-to stuffing for a whole lot of dishes. I use pork chorizo stuffing in baked potatoes, on grilled potato skins, in stuffed mushrooms, dips, omelets, you name it. It’s very versatile and very tasty. It has just enough spicy kick to it but not so much as to overwhelm no matter how I use it.

Here are my tasty mushroom caps with pork chorizo stuffing. Grilled on a cedar plank for even more outstanding flavor.

Pork Chorizo Stuffing

This recipe makes a big batch of stuffing. I divide it into smaller portions and freeze it so I always have some on hand.

I make this stuffing in a cast iron skillet.

Cedar Planked Chorizo Portobellos
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5 from 1 vote

Pork Chorizo Stuffing

This recipe makes a big batch of stuffing.
Course Main or Side
Cuisine American
Keyword pork, stuffing
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 3 pounds
Calories 1296kcal

Ingredients

Instructions

  • Heat the oil over medium-high heat in a large skillet.
  • Add the onion and bell pepper and cook, stirring occasionally, until just starting to soften.
  • Add the garlic and cook another minute.
  • Add the crumbled pork, chorizo, cumin and paprika and cook until the meats are done.
  • Season with salt and pepper to taste.

Nutrition

Calories: 1296kcal | Carbohydrates: 14g | Protein: 74g | Fat: 102g | Saturated Fat: 37g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 29g | Cholesterol: 312mg | Sodium: 1259mg | Potassium: 1089mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1689IU | Vitamin C: 46mg | Calcium: 81mg | Iron: 5mg

Nutritional values are approximate.

Pulled Pork BBQ

I have a few books that I consider to be essential to cooking just about anything on my smoker, such as pulled pork BBQ. Smoke & Spice by Chery Alters and Bill Jamison is definitely one of them. It is full of recipes and approaches on all things smoking-related. I cannot recommend it enough.

Two of the recipes from the book that I use (with slight variations) whenever I smoke a pork butt or shoulder are the ones for the Southern Sucor rub and the Southern mop. The two combined produce pork with tremendous flavor and a fantastic bark.

Pulled Pork BBQ

I cook my pulled pork BBQ on my Weber Smokey Mountain smoker. It’s easy to fire up, easy to keep running at a steady temperature, and comes in 3 different sizes to fit anyone’s needs.

Most of the pulled pork I made this time went onto sandwiches, topped with a fantastic roasted poblano slaw. But, I kept a bit around for making an out-of-this-world good pulled pork poutine and a few pulled pork hot pockets.

You can also cook pork butt over a high-heat. If you prefer chicken, it’s just as easy to smoke and pull.

Pulled Pork BBQ
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5 from 1 vote

Pulled Pork BBQ

I cook my pulled pork BBQ on my smoker. It’s easy to fire up, easy to keep running at a steady temperature, and comes in 3 different sizes to fit anyone’s needs.
Course Main
Cuisine American
Keyword barbecue, BBQ, pulled pork, smoked
Prep Time 10 minutes
Cook Time 12 hours
Total Time 12 hours 10 minutes
Servings 4 pounds
Calories 1218kcal
Author Mike

Ingredients

  • 7-8 pound pork butt or shoulder

For the Southern Succor rub (modified only slightly from Smoke & Spice).

For the Southern sop (modified only slightly from Smoke & Spice)

Instructions

  • Fire up your smoker to cook at 225 F. Use a lighter wood, such as hickory, apple or cherry.
  • Trim any large pieces of fat off the pork. You don’t have to be real picky about it, just get any large chunks.
  • Combine the rub ingredients. Rub all but about 2 tablespoons of the rub all over the pork.
  • Place the pork onto the smoker and cook until the meat reaches 185 F.
  • Combine the sop ingredients in a small sauce pan over medium heat. Stir until dissolved. Keep warm until ready to use.
  • Once the meat hits 185 F brush the sop onto the meat. I used a big basting mop.
  • Keep sopping every 5 degrees until the meat hits 200 F at which point you can remove the pork from the smoker. Wrap it in foil and let it rest at least 30 minutes before shredding.

Nutrition

Calories: 1218kcal | Carbohydrates: 38g | Protein: 151g | Fat: 47g | Saturated Fat: 16g | Trans Fat: 1g | Cholesterol: 476mg | Sodium: 7620mg | Potassium: 3031mg | Fiber: 5g | Sugar: 26g | Vitamin A: 1082IU | Vitamin C: 25mg | Calcium: 199mg | Iron: 12mg

Nutritional values are approximate.

Maple Mustard Pork Burgers

License to Grill is one of my all-time favorite TV cooking shows. Aired by Food Network Canada, the show, hosted by Chef Rob Rainford, always contained the best outdoor cooking recipes. Although the show no longer airs, you can find a lot of recipes (like this one for maple mustard pork burgers) from the show at the License to Grill blog.

Maple Mustard Pork Burgers

When I first took a bite of these wonderful maple mustard pork burgers my first thought was “oh my goodness, I may give up beef burgers”. They’re just that good. The onion and garlic in the patty adds great flavor and keeps the meat tender and moist. The glaze… well, the glaze is absolutely fantastic. It’s a combination of sweet and tangy that gets nice and crusty over a very hot grill. I will be using the glaze on other pork dishes, such as grilled tenderloin or pork sliders.

Also try my Asian pork burgers. They’re packed with flavor!

Maple Mustard Pork Burgers
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5 from 1 vote

Maple Mustard Pork Burgers

When I first took a bite of these wonderful maple mustard burgers my first thought was “oh my goodness, I may give up beef burgers”.
Course Main
Cuisine American
Keyword burgers, maple, mustard, pork
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 473kcal

Ingredients

For the burgers

  • 1 pound ground pork
  • 1 tablespoon red onion minced
  • 1 clove garlic minced
  • ½ teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 4 onion buns sliced
  • desired toppings lettuce, tomato, etc

For the glaze

Instructions

For the burgers

  • Combine the meat, onion, garlic, salt and pepper. Form into patties.
  • Fire up your grill for direct cooking.
  • Brush the burgers with the glaze and place over direct heat. Sear, then flip. Brush with more glaze.
  • Continue cooking and glazing, flipping one more time, until the burgers reach 155 F internal temperature and they have a nice crusty exterior. Remove from grill and let rest.
  • Meanwhile, toast the buns as desired.
  • Serve burgers on buns with desired ingredients.

For the glaze

  • Whisk together all ingredients. Don’t be shy with the glaze when applying.

Nutrition

Calories: 473kcal | Carbohydrates: 34g | Protein: 24g | Fat: 26g | Saturated Fat: 9g | Cholesterol: 82mg | Sodium: 656mg | Potassium: 440mg | Fiber: 1g | Sugar: 13g | Vitamin A: 15IU | Vitamin C: 2mg | Calcium: 115mg | Iron: 3mg

Nutritional values are approximate.

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Apple Brine for Pork

I use this apple brine for pork on grilled pork tenderloins, giving them a nice light apple flavor with a little kick to offset the sweetness. It works great also on bone-in or boneless pork chops. The brine does contain a bit of sugar. Make sure you shake off the excess marinade before cooking since the sugar mind have a tendency to burn.

Grilled Pork Tenderloin with Apples and Stuffing

Check out our awesome grilled pork tenderloin recipe. The pork is sliced thin and then topped with a fantastic apple and stuffing mix. It’s almost like having pork apple pie!

If you’re grilling chicken instead of pork, give my chicken brine a try!

Grilled Pork Tenderloin with Apples and Stuffing
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5 from 1 vote

Apple Brine for Pork

I use this apple brine for pork on grilled pork tenderloins, giving them a nice light apple flavor with a little kick to offset the sweetness. It works great also on bone-in or boneless pork chops.
Course Brine
Cuisine American
Keyword brined, pork
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4
Calories 114kcal

Ingredients

Instructions

Makes enough for 4 medium pork chops or 1 pork tenderloin

  • Add juice to a large pot along with 1 cup of water.
  • Bring to a simmer, then stir in the remaining ingredients until both the salt and brown sugar are dissolved.
  • Remove pot from heat and add 2 cups of ice cubes. Let sit until the liquid has cooled.
  • Place pork into a large resealable baggie. Add marinade and seal.
  • Marinade 4-24 hours.
  • Shake off excess marinade before cooking pork.

Nutrition

Calories: 114kcal | Carbohydrates: 29g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 7091mg | Potassium: 175mg | Fiber: 1g | Sugar: 25g | Vitamin A: 158IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg

Nutritional values are approximate.

Grilled Teriyaki Pork Kabobs

My goodness, these grilled Teriyaki pork kabobs came out tasty! Just the perfect teriyaki flavor.. yummy! I can stop my search for the perfect teriyaki marinade and basting sauce now because this is the one! The marinade isn’t just great on pork, either. Cubes of chicken or steak are fantastic too, so feel free to mix it up. You can also add other vegetables, such as broccoli.

Grilled Teriyaki Pork Kabobs

If you don’t have a grill, just cook the meat and veggies in a wok. You can also stir-fry them in a large skillet. Serve the grilled Teriyaki pork kabobs with reserved marinade for drizzling over rice as a sauce.

Get yourself a good set of grill tools for these kabobs and anything else you grill. You won’t regret the extra few bucks they cost over the cheap ones that you’re going to have to replace in a few years. I have had several sets of Weber tools for decades and have yet to replace a single one.

Also try my grilled Teriyaki chicken fried rice.

Grilled Teriyaki Pork Kabobs
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5 from 1 vote

Grilled Teriyaki Pork Kabobs

My goodness, these grilled Teriyaki pork kabobs came out tasty! Just the perfect teriyaki flavor.. yummy! I can stop my search for the perfect teriyaki marinade and basting sauce now because this is the one! The marinade isn’t just great on pork, either. 
Course Main
Cuisine Asian
Keyword grilled, pork, Teriyaki
Prep Time 15 minutes
Cook Time 3 hours 3 minutes
Total Time 3 hours 18 minutes
Servings 4
Calories 750kcal

Equipment

  • Skewers soaked in water for at least an hour

Ingredients

For the marinade

For the basting sauce

For the kabobs

  • pork tenderloin cubes from above
  • 12 mushrooms
  • 1 sweet onion cut into wedges
  • 1 pineapple cut into bite-sized cubes

Instructions

  • Combine all of the marinade ingredients. Add pork and place into a large resealable baggie or container and refrigerate for at least 3 hours.
  • Prepare the basting sauce by combining all ingredients in a saucepan over medium heat. Bring to a boil, then reduce heat to a simmer and simmer for 5 minutes. Remove from heat.
  • Set up your grill for indirect and direct cooking.
  • Thread meat and vegetables onto skewers. I like to keep my ingredients separate (some people don’t like mushrooms, or some ingredients may need a little longer to cook), but feel free to alternative them on a single skewer.
  • Sear over direct heat then move to indirect heat and cook until the pork reaches 150 F, turning and basting with the basting sauce often.

Notes

If you don’t have a grill, just cook the meat and veggies in a wok. Serve with reserved marinade for drizzling over rice as a sauce.

Nutrition

Calories: 750kcal | Carbohydrates: 47g | Protein: 100g | Fat: 18g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 295mg | Sodium: 1605mg | Potassium: 2388mg | Fiber: 5g | Sugar: 31g | Vitamin A: 239IU | Vitamin C: 114mg | Calcium: 90mg | Iron: 6mg

Nutritional values are approximate.