Poppin Pork Burgers With Green Apple Slaw Recipes

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ROSEMARY-SAGE BURGERS WITH APPLE SLAW AND CHIVE "MAYO"



Rosemary-Sage Burgers with Apple Slaw and Chive

Healthy bonus: Magnesium and folate from spinach; fiber from apples and buns; antioxidants from rosemary and sage

Yield Makes 4 burgers

Number Of Ingredients 15

1/2 lb extra-lean ground round beef
1/2 lb lean ground pork
1 tbsp chopped fresh rosemary
1 tbsp chopped fresh sage
1/4 tsp salt
4 whole-grain buns
1 cup baby spinach leaves
1/2 cup nonfat sour cream
2 tbsp chopped fresh chives
2 dashes each salt and pepper
Apple slaw
3 green apples, peeled, cored and grated
2 tsp extra-virgin olive oil
1 tsp fresh lemon juice
1/4 tsp salt

Steps:

  • Preheat grill to medium high. Combine beef, pork, rosemary, sage, and salt in a medium-sized bowl; form into 4 patties. In a small bowl, combine mayo ingredients. In a medium-sized bowl, combine slaw ingredients. Grill patties 4 minutes on each side or until juices run clear. Toast the buns and spread each top with mayo. Place burger on bun and top with slaw and several spinach leaves.

JERK PORK CHEESEBURGERS WITH GREEN APPLE SLAW



Jerk Pork Cheeseburgers With Green Apple Slaw image

Jamaican spiced pork burgers with savory applewood smoked bacon, smoked cheddar, and tangy tart green apple slaw. Excuse me while i wipe the drool off my face...

Provided by College Girl

Categories     Lunch/Snacks

Time 55m

Yield 4 burgers, 4 serving(s)

Number Of Ingredients 11

2 granny smith apples, peeled, grated and patted dry
1 1/2 tablespoons lemon juice
1 lemon, rind of, grated
1/2 cup mayonnaise
1/3 cup chives, chopped
3 tablespoons maple syrup
2 tablespoons jamaican jerk spice, such as McCormick
1 1/2 lbs ground pork
8 slices bacon, smoked applewood
4 ounces smoked cheddar cheese, thinly sliced
4 kaiser rolls, split and toasted

Steps:

  • .In a medium bowl, toss the apples with the lemon peel and juice. Add the mayonnaise, chives, 1 1/2 tablespoons maple syrup and 1/2 tablespoon jerk seasoning; stir to combine; refrigerate.
  • In a large bowl, whisk together the remaining 1 1/2 tablespoons maple syrup and 1 1/2 tablespoons jerk seasoning. Add the ground pork and combine. Shape into four 1-inch-thick patties, pressing your thumb in the center of each to prevent it from bulging.
  • In a large nonstick skillet, cook the bacon over medium heat until crisp, about 8 minutes. Transfer to paper towels to drain, reserving the skillet with the drippings. Cover the bacon with foil to keep warm. Heat the bacon drippings over medium-high heat until sizzling. Add the pork patties and cook for 4 minutes; flip, lower the heat to medium and cook for 3 minutes more. Lower the heat to low and top each patty with a quarter of the cheese; cover the skillet and cook until the cheese is melted and the patties are cooked through, about 2 minutes more.
  • Place a pork patty on each toasted roll bottom; top with 2 bacon slices, a quarter of the apple slaw and a roll top.

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