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Prep Time: 15 Minutes Cook Time: 11 Minutes |
Ready In: 26 Minutes Servings: 36 |
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This recipe is from Canadian Living magazine - . I am so happy that I stumbled across this recipe - We loved it. Tasty & Moist. It may be difficult to BBQ because it has a loose texture. I used Thai red curry paste. Be sure that the center of the burger reaches a temperature of 160F The prep time does not include the chill time. Serve with a green salad and perhaps Baked Beans or your favorite Oven Fries. Try topping it with Mango Chutney I usually like to fry some mushrooms along side the burgers. Ingredients:
1 lb ground lean pork |
1/2 cup cilantro, chopped |
1/3 cup feta cheese, crumb led |
2 tablespoons curry paste |
2 garlic cloves, minced |
2 teaspoons minced ginger |
1 jalapeno, seeded, finely minced |
3/4 teaspoon cumin |
salt & pepper |
8 large sliced mushrooms (optional) |
4 tablespoons mango chutney (optional) |
4 lettuce leaves |
4 slices tomatoes |
4 hamburger buns |
spray pam cooking spray |
Directions:
1. Mix together the pork, cilantro, feta, curry paste, garlic, ginger, Jalapeno & cumin.
2. Do not over handle the meat mixture or your burger will be tough.
3. Divide the mixture into quarters, form patties, make a thumb print in the center of each patty.
4. Cover and refridgerate for at least 10 minutes or up to 4 hours.
5. Spray a skillet lightly with Pam and cook the burger over high heat for 1 minute, flip the burger, lower temperature to medium heat, cover pan and cook slowly on one side for 5 minutes.
6. If you are adding mushrooms add them to the pan now.
7. Flip the burger and continue cooking for a further 5 minutes.
8. Serve with lettuce & tomato on a light toasted buttered bun.
9. I really recommend adding some Mango chutney on the burger.
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