Ingredients
1 1/3 pound lean ground pork
Seasoned pepper
4 large soft sandwich buns

Directions
Divide pork into four portions and shape into patties using BurgerMate.Sprinkle both sides of patties with seasoned pepper.Grill over direct heat over medium-hot fire 5 minutes per side, turning once,until an instant read thermometer reads 160 degrees F.Serve immediately on buns with favorite condiments.

1 tbsp butter
1 small onion,minced
1 small apple,peeled,cored and minced
1/2 cup dry breadcrumbs
2 tbsp water
1 tsp Dijon mustard
1/2 tsp salt
1/2 tsp pepper
1/2 tsp dried sage
1 1/3 lb lean ground pork
4 hamburger buns

Directions:

In skillet,melt butter over medium heat.Cook onion and apple for about 4 minutes or until softened.Add half of the bread crumbs,the water and mustard,cook for 1 minute.Add half of the salt,pepper and sage.Shape into 4 very thin patties using hands.Mound apple mixture on top of 4 patties,leaving 1/2 inch border,cover with remaining patties,pressing firmly to seal in apple mixture.

Form into a ball and put into BurgerMate to form final patty.Coat patties with remaining crumbs.Place on greased grill over medium heat.Cook,turning once,for 16 to 20 minutes or until no longer pink inside.Sandwich in buns.

Burgers:
500g lean minced pork
1 ½ cups fresh breadcrumbs
1 egg, lightly beaten
1 tablespoon soy sauce
1 teaspoon fish sauce
1 tablespoon sweet chili sauce
¼ cup coriander,finely chopped
3 tablespoons sesame seeds
1 tablespoon olive oil

Yogurt Dressing:
½ cup plain yogurt
1 tablespoon lemon juice
1 tablespoon finely chopped mint

To serve:
shredded carrot,watercress,4 pocket or pita breads

Methods:

In a medium bowl place the mince,breadcrumbs,egg,soy,fish sauce,sweet chili sauce and coriander and mix until well combined.Form into patties using BurgerMate and sprinkle with the sesame seeds.Preheat a non-stick frying pan over a medium heat and add the olive oil.Fry the patties for 3 minutes on each side or until cooked through.Place on absorbent paper to drain. In a small bowl combine yoghurt,lemon juice and mint.Serve patties in pita breads with shredded carrot, watercress and a spoonful of minted yogurt.

1 pound ground pork
1 pound Italian sausage,cut loose from casings
1/8 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
2 tablespoons olive oil (if cooking on a stove top)
4 onion rolls,toasted
Ketchup (optional)
Sauteed Peppers and Onions

Directions:

In a large bowl, combine the pork,sausage,pepper,and salt.Form 4 patties using BurgerMate. Place on a medium-hot grill and cook 6 to 7 minutes per side.(To cook on a stovetop, heat the olive oil in a grill pan over medium heat and cook the patties 8 minutes per side.) Serve on the onion rolls and top with ketchup and Sauteed Peppers and Onions, if desired.

3/4 pound andouille,removed from casing
1 pound ground pork
1 rib celery,finely chopped
1/2 green bell pepper,finely chopped
1 small white onion (boiling onion),finely chopped
3 cloves garlic,minced
4 sprigs fresh thyme,chopped and about 1 tablespoon or 1 teaspoon dried thyme
1 teaspoon cayenne pepper sauce,several drops
Coarse salt and black pepper

Special Sauce:
1/2 cup chili sauce
1/4 cup (3 well-rounded tablespoons) mayonnaise or reduced fat mayonnaise
1/4 cup (3 well-rounded tablespoons) prepared sweet red pepper relish

Toppings: lettuce or hearts of romaine, sliced vine ripe tomato,and 5 crusty rolls.

Serving suggestion: Red Bean Salad, Cajun Oven Fries, recipes follow.

Directions:

Cut sausage into large chunks and place in a food processor.Grind sausage into crumbles. Combine ground sausage with pork,vegetables,garlic,thyme,hot sauce and a little salt and pepper. Form mixture into patties using BurgerMate and cook 7 minutes on each side on an indoor electric grill preheated to high.

To cook in a skillet,heat a nonstick skillet over medium high heat and cook burgers 6 to 7 minutes on each side.

For outdoor grill,cook patties 6-inches from hot coals or over medium high gas heat 6 minutes on each side,covered.Mix chili sauce,mayonnaise,and sweet relish in a small bowl.

Serve burgers on crusty rolls with special sauce,lettuce,and tomato.Serve with red bean salad and Cajun oven fries.

Burgers:
1 1/2 pounds ground pork
1 1/2 pounds ground beef
1 medium onion,grated
2 cloves of garlic,minced
2 teaspoons Asian Barbecue Sauce
1 teaspoon finely chopped parsley
Salt and freshly ground pepper

Dalmatian Slaw:
1 teaspoon Dijon mustard
1 teaspoon minced shallot
1/4 cup red wine vinegar
1/2 cup extra virgin olive oil
1 slice garlic
Salt and pepper,to taste
3 cups green cabbage,shredded
1/2 cup purple cabbage,shredded
2 carrots, grated
1/4 cup red onion, finely chopped

Directions:

Burgers:
In large bowl combine ground pork and beef.Add onion,garlic,Asian Barbeque Sauce,parsley, salt and pepper. Mix ingredients using hands,being careful not to over-mix.Shape meat mixture into patties using BurgerMate.Grill and serve with Dalmatian slaw.

Dalmatian Slaw:
In a mixing bowl combine mustard,shallot,vinegar,salt,and pepper.Slowly whisk in olive oil and add slice of garlic.Let vinaigrette sit for 1 hour (remove garlic before adding to cabbage salad). In a large bowl,combine cabbages,carrots,and red onion and toss with vinaigrette until evenly coated. Serve (even better if sits a while).

2 tablespoons plus 1 teaspoon vegetable oil, plus more for brushing
2 large garlic cloves, minced
2 Thai chilies or 1 large jalapeño, minced
1 large shallot, thinly sliced
3 tablespoons rice wine or dry white wine
One 16-ounce can plain tomato sauce
3 1/2 tablespoons Asian fish sauce
1 1/2 pounds ground pork
1/2 cup minced onion
4 large canned water chestnuts, minced
3 tablespoons cornstarch
2 tablespoons chopped cilantro leaves, plus 12 large sprigs
1 tablespoon Korean-style kimchi
2 teaspoons soy sauce
1 1/2 teaspoons freshly ground pepper
1/2 teaspoon Asian sesame oil
1 large egg beaten with 2 tablespoons water,
French bread rolls or pieces of baguette
Quick Pickled Carrots
Hot sauce, for serving

Directions:

In a medium skillet, heat 2 tablespoons of the vegetable oil.Add the garlic,chilies and shallot and cook over moderate heat until softened,about 3 minutes.Add the rice wine and bring to a boil.Stir in the tomato sauce and simmer,stirring occasionally,until thickened, about 10 minutes.

Stir in 1 tablespoon of the fish sauce.In a large bowl gently mix the ground pork with the onion, water chestnuts,cornstarch,chopped cilantro,kimchi, soy sauce,pepper,sesame oil,beaten egg mixture and the remaining 1 teaspoon of vegetable oil and 2 1/2 tablespoons of fish sauce. Form mixture into patties using BurgerMate and refrigerate until chilled. Light a grill.Lightly brush the meatballs with vegetable oil and grill over a hot fire until browned and cooked through, about 10 minutes.

Halve the rolls lengthwise without cutting all the way through.Halve the meatballs,stuff them into the rolls and spoon the tomato sauce over them.Top with the Quick Pickled Carrots and cilantro sprigs and serve with hot sauce.

1/2 pound thinly sliced pancetta
1 pound ground pork
1/2 pound ground veal
1/2 pound ground beef chuck
Kosher salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
1/4 teaspoon freshly grated nutmeg
Two large bunches of broccoli rabe (about 2 1/2-pounds), large stems trimmed
2 tablespoons extra-virgin olive oil
2 medium garlic cloves, minced
3/4 teaspoon crushed red pepper
Freshly ground pepper
6 ounces Italian Fontina cheese,cut into 6 slices
6 kaiser rolls, split and lightly toasted

Directions:

Lay the pancetta on a baking sheet lined with plastic wrap and freeze until firm.Finely chop the pancetta, then transfer it to a food processor and pulse until minced. In a large bowl,combine the ground pork, veal and beef with the minced pancetta.In a small bowl,combine 1 teaspoon of salt with the cinnamon,allspice, cloves and nutmeg.

Sprinkle the spices over the meat and mix thoroughly but gently with your hands.Form the meat into 6 burgers with BurgerMate and refrigerate. Light a grill.In a large pot of boiling salted water, cook the broccoli rabe until just tender,about 2 minutes.Drain,lightly squeeze out any excess water and coarsely chop.

Heat the olive oil in a large skillet.Add the garlic and crushed red pepper and cook over moderate heat until fragrant,about 1 minute.Add the broccoli rabe and cook,stirring, until heated through. Season with salt and pepper.Season the burgers with pepper and grill over a hot fire until just cooked through,about 5 minutes per side.

Melt the Fontina on the burgers about 1 minute before they are done.Spoon the broccoli rabe onto the bottom buns, then set the burgers on top.Close the sandwiches and serve at once.

2 1/2 pounds ground pork
2 tablespoons minced garlic,plus 4 garlic cloves,thinly sliced
2 tablespoons balsamic vinegar
1 teaspoon crushed red pepper
1 teaspoon chopped thyme
Kosher salt and freshly ground pepper
5 large fresh Anaheim chilies
1 large poblano chili
2 tablespoons extra-virgin olive oil
1/2 teaspoon chopped rosemary
6 ounces Gruyère or Italian Fontina cheese,cut into 6 slices about 1/4 inch thick
6 ciabatta or kaiser rolls, split and lightly toasted
1/4 cup plus 2 tablespoons whole-grain or Dijon mustard
2 cups arugula leaves
1 large Creole tomato (see Note) or beefsteak tomato,cut into 6 slices

Directions:

In a large bowl, gently mix the ground pork with the minced garlic,balsamic vinegar,crushed red pepper,thyme,1 tablespoon of kosher salt and 2 teaspoons of black pepper.Form the meat into 6 burgers using BurgerMate, cover with plastic wrap and refrigerate.Light a grill.Grill the Anaheim and poblano chiles over a hot fire, turning, until charred all over.Transfer to a bowl, cover with plastic wrap and let steam for 10 minutes. Peel, stem and seed the chiles,then cut them into long,thin strips.

Transfer the chilies to a bowl and add the olive oil,rosemary and sliced garlic.Season with salt and pepper.Grill the burgers over a hot fire until just cooked through, about 5 minutes per side. About 1 minute before the burgers are done, place a slice of cheese on each burger.Spread the bottom half of each roll with 1 tablespoon of mustard.Top with the arugula and a tomato slice. Set the burgers on the tomato slices and cover with the marinated chiles.Close the sandwiches and serve.

1/2 cup dry Marsala
1 tablespoon kosher salt
2 1/3 pounds ground pork
3 tablespoons minced fresh sage
1 teaspoon freshly ground pepper
1/2 teaspoon pimentón
Pure olive oil,for brushing
7 hamburger buns

Directions:

In a small saucepan,combine the Marsala and salt and bring to a boil.Simmer over moderate heat until reduced by one-third, about 4 minutes. Let cool to room temperature.In a large bowl, gently mix the pork with the Marsala, sage, pepper and pimentón until evenly seasoned.Shape the meat into burgers with BurgerMate. Light the grill.

Lightly brush the burgers on both sides with olive oil and grill over a moderately hot fire for about 6 minutes per side,or until nicely browned outside and barely pink inside.Serve hot, on the hamburger buns.