Caribbean Pork Burgers with Mango Salsa

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Tested Till Perfect

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%
    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.



Source

Canadian Living Magazine: July 2004




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