Fresh off the grill, juicy pork burgers topped with gooey Gruyère cheese can stand up to any beef burger. They shrink as they cook, so try to form patties that are slightly larger in diameter than the buns.
- Portion size 4 servings
- Credits : Canadian Living Magazine: August 2012
Ingredients
Method
In large bowl, combine green onions, mustard, garlic, sage, rosemary and half each of the salt and pepper. Mix in pork; shape into 4 patties.Place on greased grill over medium-high heat; close lid and grill, turning once, until instant-read thermometer inserted sideways into centre reads 160°F (71°C), about 15 minutes. Top burgers with cheese; cook, covered, until melted, about 1 minute.
Meanwhile, brush onion all over with oil; sprinkle with remaining salt and pepper. Grill, covered and turning once, until softened, about 10 minutes.
Sandwich burgers and onion rings in buns.
Nutritional facts Per serving: about
- Fibre 2 g
- Sodium 796 mg
- Sugars 7 g
- Protein 36 g
- Calories 506.0
- Total fat 26 g
- Potassium 509 mg
- Cholesterol 97 mg
- Saturated fat 11 g
- Total carbohydrate 32 g
%RDI
- Iron 24.0
- Folate 39.0
- Calcium 37.0
- Vitamin A 10.0
- Vitamin C 10.0
