Salsa verde pork burgers with watermelon-jicama salad

This article has not been rated yet.

PREP TIME

15 min

TOTAL TIME

20 min

Serves

4

Salsa verde pork burgers with watermelon-jicama salad

Photo, Erik Putz.


Ingredients

  • 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

Burgers

  • 500 g lean ground pork
  • 1/2 cup salsa verde , plus more for garnish
  • 4 hamburger buns
  • 2 to 3 tbsp mayonnaise

Instructions

  • 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.

 

Cheesy Camp Burgers

Nutrition (per serving)

  • Calories
  • 524,
  • Protein
  • 19 g,
  • Carbohydrates
  • 52 g,
  • Fat
  • 29 g,
  • Fibre
  • 10 g,
  • Sodium
  • 974 mg.
FILED UNDER: