It's a happy fact that more and more people are discovering the great change-of-pace pleasure of cooking and eating outdoors-in the backyard, on the terrace, by the shore, at a campsite, even afloa
You'll never guess the surprise flavor comes from crushed pretzels
Traditional bratwurst is made with 60% pork and 40% veal. Instead of making this in link form I use ground and make it a burger.
You haven't lived till you've wrapped your lips around one of these Smokin Sweet Hog Burgers. It's like a little piece of hog heaven brought to you by the BBQ Gods.
Assemble all ingredients before starting to prepare the burgers. This will mean chopping your oregano and onion and also cutting the pineapple rings.
Preheat gas grill to medium heat. Rub grill with oil.
Double Pork Mini Burgers with Apple-Tarragon Salsa Served on Split Apple Fritters These burgers are a perfect blend of savory and sweet.
This is a midwest-inspired homey type burger. It is a take on the old pork chops and applesauce dish my mom made back in the 50s.
I was fortunate to spend several months in Germany and enjoyed many of the foods and flavors I've incorporated into this recipe.
This burger contains a bit of Illinois with the bella mushrooms that are grown in Illinois.
This midwest-inspired brat burger is packed with many great flavors...like bella mushrooms from Illinois. The kraut-chili topping with the Thai chili paste gives the kraut zing.
I live in the Willamette Valley in Oregon. Every year, in the nearby town Mt. Angel, Oktoberfest is celebrated. The area was settled by many Swiss and German pioneers.
Had friends over and all I had was some gr pork. well after some trials and errors my daughter and I came up with this recipe.
With 3 kids and a pool, we grill alot of burgers for quick easy dinners! I grow bored with a plain patty, so I try to come up with creative burgers for us to try.
When mangoes come in season here in Southern FL we scramble for new ways to use these beautiful fruits up. Fruit and pork just go hand in hand here, and tropical flavors are very popular here.
When I studied in Puebla Mexico for a college semester my host mom made outstanding meals every day. The dish I remember most was Chiles En Nogadas.