Caribbean Pork Burgers with Mango Salsa
Vera Byquist of Winnipeg has been making these burgers for years. She loves them because they're hot and spicy. We agree, but if you prefer a milder taste, reduce or omit the hot pepper flakes in the patties.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 404 |
| pro | 26 g |
| total fat | 15 g |
| sat. fat | 4 g |
| carb | 42 g |
| fibre | 3 g |
| chol | 72 mg |
| sodium | 540 mg |
| % RDI: | - |
| calcium | 11% |
| iron | 25% |
| vit A | 25% |
| vit C | 43% |
| folate | 26% |
Suggested Recipes
-
1 tbsp (15 mL) finely grated lime rind
1 tsp (5 mL) dried thyme
1/2 tsp (2 mL) each ground allspice and hot pepper flakes
1/4 tsp (1 mL) salt
1 lb (500 g) ground pork
4 hamburger buns, split and toasted
Mango salsa:
1 mango, peeled, pitted and diced
1 jalape?epper, minced
1/4 cup (50 mL) finely chopped red onion
2 tbsp (25 mL) minced fresh mint
2 tbsp (25 mL) lime juice
Pinch salt
Preparation:
In bowl, mix together lime rind, thyme, allspice, hot pepper flakes and salt ; mix in pork. Shape into four 1/2-inch (1 cm) thick patties. (Make-ahead: Layer separated by waxed paper in airtight container and refrigerate for up to 24 hours or freeze for up to 1 month.)
Mango Salsa: In bowl, combine mango, jalape?epper, red onion, mint, lime juice and salt. (Make-ahead: Cover and refrigerate for up to 24 hours.)
Place patties on greased grill over medium-high heat or under broiler; close lid and grill, turning once, until no longer pink inside and digital thermometer inserted sideways into centre reads 160°F (71°C), 10 to 12 minutes. Sandwich along with salsa in buns.
Tags:
Sandwiches-Burgers-Wraps; Meat-Pork; Vegetables; Fruits; BBQ/Grill;
Source
Canadian Living Magazine: July 2004
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