Updated Jul 6, 2015Chatelaine
firm, ripe peach
celery stalk, finely chopped
red bell pepper, finely chopped
lemon or lime juice
Indian curry paste, or 1 tsp ground cumin
finely chopped cilantro
fine panko bread crumbs, or crushed croutons
ground pork, or ground beef
- Oil grill and heat barbecue to medium. Peel peach. Finely chop and combine in a bowl with celery and pepper. Stir lemon juice with oil, salt and sugar, then stir into peach mixture.
- In a bowl, whisk egg with curry paste, cilantro and bread crumbs. Crumble in pork. Add generous pinches of salt. Gently mix. Shape into 4 burgers, about ½ in. (1 cm) thick. Make a shallow depression in centre of each. Barbecue burgers with lid closed or cook in an oiled frying pan over medium until firm when pressed, 6 to 8 min per side. Delicious on a bun, topped with salsa.
Prepare burgers as above using 340-g package veggie ground round. Patties will be too soft to barbecue; cook them in an oiled frying pan over medium until hot, 4 min per side.
NutritionCalories 307, Protein 24 g, Carbohydrates 7 g, Fat 20 g, Fibre 1 g,
How to skin peaches