Pecan-Crusted Pork Burgers With Dried Apricot-Chipotle Mayonnaise

Photo: Jennifer Davick; Styling: Lisa Powell Bailey

Ground pork is becoming more common in the meat case. You can also ask your butcher to grind it. Usually the lean-to-fat ratio is similar to ground chuck. We find French hamburger buns at Publix grocery stores.

Yield: Makes 4 servings
Recipe from Southern Living

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Ingredients

Preparation

  1. 1. Coat cold cooking grate of grill with cooking spray, and place on grill. Preheat grill to 350° to 400°(medium-high) heat.
  2. 2. Gently combine pork and reserved 2 Tbsp. mayonnaise mixture until blended, using hands. Shape into 4 (4-inch-wide, 1-inch-thick) patties.
  3. 3. Stir together butter and next 3 ingredients in a small bowl until well blended. Sprinkle each patty with about 2 Tbsp. pecan mixture (about 1 Tbsp. on each side), gently pressing to adhere.
  4. 4. Grill pecan-covered pork patties, covered with grill lid, over 350° to 400° (medium-high) heat 6 to 8 minutes on each side or until a meat thermometer inserted into centers registers 155°.
  5. 5. Grill buns, cut sides down, 1 to 2 minutes or until lightly toasted. Serve burgers on buns with lettuce and Dried Apricot-Chipotle Mayonnaise.
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