Old Chinatown Pork Burgers

Ingredients

• 2 pounds bulk mild pork sausage
• 1 cup soft bread crumbs
• 1/3 cup finely diced onion
• 1 (5 ounce) can water chestnuts, drained and finely chopped
• 1 egg
• 2 tablespoons dry sherry
• 2 tablespoons soy sauce
• 1 clove garlic, minced
• 1/4 teaspoon ground ginger
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• 6 sesame seed burger buns
• 1 cup bean sprouts
• 3/4 cup sweet and sour sauce

Directions

1. Mix together the pork sausage, bread crumbs, onion, water chestnuts, egg, sherry, soy sauce, garlic, and ginger in a bowl until evenly combined. Chill in the refrigerator for 30 minutes to make the mixture easier to handle, then form into 6 patties.
2. Preheat an outdoor grill for medium-high heat, and lightly oil grate.
3. Cook the burgers on the preheated grill until no longer pink in the center, about 7 minutes. Lightly toast the buns on the hot grill. Serve the burgers on the toasted buns, and top with bean sprouts and sweet and sour sauce. 

courtesy of allrecipes.com

MOP Sausage Burgers

Compliments of Rachel Ray

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1/2 pound cremini mushrooms, sliced
• 1 large onion, quartered lengthwise then sliced
• 2 Cubanelle peppers, seeded and halved lengthwise, then thinly sliced
• Salt and freshly ground black pepper
• 1/2 cup beef stock
• 1 pound bulk hot Italian sausage
• 1 pound ground sirloin
• 1 tablespoon grill seasoning
• 2 large cloves garlic, grated
• A handful flat-leaf parsley, finely chopped
• 8 deli slices provolone cheese
• 4 sesame Kaiser rolls, split

Directions

Heat 1 tablespoon olive oil in a medium skillet over medium-high heat. Saute mushrooms, onions and peppers until tender, 7 to 8 minutes then season with salt and pepper. Deglaze the pan with stock.

Combine the sausage and sirloin with grill seasoning, garlic and parsley. Mix and form 4 patties thinner at the center and thicker at the edges for even cooking and to keep burgers from bulging. Heat cast iron or nonstick skillet with 1 tablespoon olive oil over medium-high heat, cook patties 12 minutes turning once and top with mushrooms, onions and peppers and 2 slices of cheese. Turn heat off and cover pan with foil to melt cheese, 2 minutes. Pile on buns and serve.