, peeled and cut into matchsticks (2 cups)
, peeled, quartered and sliced 1/4 in. thick
ancho chili powder or
, plus more for garnish
2 to 3 tbsp
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.