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Photo, Erik Putz.
1 tbsp lime zest
1/4 cup lime juice, (about 2 limes)
1 to 2 tbsp honey
1 large shallot, finely chopped
1 small jicama, peeled and cut into matchsticks (2 cups)
1/4 cup mini-seedless watermelon, peeled, quartered and sliced 1/4 in. thick
1/4 tsp ancho chili powder or chili powder
1/4 cup torn mint
500 g lean ground pork
1/2 cup salsa verde, plus more for garnish
4 hamburger buns
2 to 3 tbsp mayonnaise
WHISK lime zest and juice, honey and shallot in a large bowl. Toss with jicama. Layer watermelon slices on a platter. Top with jicama and drizzle with any remaining dressing. Sprinkle with ancho chile powder and top with mint.
PREHEAT barbecue to medium. Combine pork and salsa in a medium bowl. Form into 4 patties, about 3/4 in. thick.
OIL grill and cook patties, flipping halfway, until meat springs back when touched, 4 to 5 min per side. Serve burgers on buns, top with mayo, salsa verde and your favourite toppings.
Calories 524, Protein 19g, Carbohydrates 52g, Fat 29g, Fibre 10g, Sodium 974mg.