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Salsa verde pork burgers with watermelon-jicama salad

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  • Prep Time15 mins
  • Total Time20 mins
  • Makes4 servings
Salsa verde pork burgers with watermelon-jicama salad

Photo, Erik Putz.

Chatelaine Triple Tested

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.


Nutrition (per serving)

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

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