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Photo: Jennifer Davick; Styling: Lisa Powell Bailey Photo by: Photo: Jennifer Davick; Styling: Lisa Powell Bailey

Pecan-Crusted Pork Burgers With Dried Apricot-Chipotle Mayonnaise

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.

Southern Living MAY 2009

  • Yield: Makes 4 servings
  • Cook time:18 Minutes
  • Prep time:15 Minutes

Ingredients

Preparation

1. Coat cold cooking grate of grill with cooking spray, and place on grill. Preheat grill to 350° to 400°(medium-high) heat.

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. 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. 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. 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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Pecan-Crusted Pork Burgers With Dried Apricot-Chipotle Mayonnaise recipe

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