Salsa verde pork burgers with watermelon-jicama salad

Prep 15 min
Total 20 min
Serves 4

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1 tbsp
1/4 cup
lime juice, (about 2 limes)
1 to 2 tbsp
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
1/2 cup
salsa verde, 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.



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

Cheesy Camp Burgers

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