Pork Burgers
These juicy, mildly seasoned burgers need only lettuce and thinly sliced red onion to round them out.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 442 |
| pro | 29 g |
| total fat | 19 g |
| sat. fat | 6 g |
| carb | 37 g |
| fibre | 2 g |
| chol | 116 mg |
| sodium | 760 mg |
| % RDI: | - |
| calcium | 11% |
| iron | 26% |
| vit A | 3% |
| vit C | 3% |
| folate | 36% |
-
1 egg
1/4 cup (50 mL) dry bread crumbs
2 cloves garlic, minced
1 tbsp (15 mL) each sodium-reduced soy sauce and water
1 tsp (5 mL) minced gingerroot
1 tsp (5 mL) hot pepper sauce
1/4 tsp (1 mL) each salt and pepper
1 lb (500 g) lean ground pork
2 green onions, minced
4 hamburger buns
Preparation:
In bowl, beat egg; mix in bread crumbs, garlic, soy sauce, water, ginger, hot pepper sauce, salt and pepper. Mix in pork and green onions. Shape into four 1/2-inch (1 cm) thick patties. (Make-ahead: Layer between waxed paper in airtight container and refrigerate for up to 24 hours or freeze for up to 1 month. Thaw in refrigerator.)
Place on greased grill over medium-high heat; close lid and grill, turning once, until digital thermometer inserted sideways into centre reads 160°F (71°C), 10 to 12 minutes. Sandwich in buns.
Place on greased grill over medium-high heat; close lid and grill, turning once, until digital thermometer inserted sideways into centre reads 160°F (71°C), 10 to 12 minutes. Sandwich in buns.
Source
Canadian Living Magazine: June 2008
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