Currant-Glazed Pork Burgers

Currant-Glazed Pork Burgers

Currant jelly and ketchup create the glaze for these juicy pork burgers.

Recipe from Better Homes and Gardens
SERVINGS
4
PREP TIME
15 mins

Currant-Glazed Pork Burgers

Currant jelly and ketchup create the glaze for these juicy pork burgers.

Currant-Glazed Pork Burgers
SERVINGS
4
PREP TIME
15 mins
Ingredients
  • 1/4  cup currant jelly
  • 3   tablespoons ketchup
  • 1   tablespoon cider vinegar
  • 1/8  teaspoon ground cinnamon
  •  Dash ground cloves
  • 1   egg, lightly beaten
  • 3   tablespoons fine dry bread crumbs
  • 2   tablespoons chopped onion
  • 2   tablespoons milk
  • 1/4  teaspoon salt
  • 1/4  teaspoon dried thyme, crushed
  • 1/8  teaspoon ground black pepper
  • 1   pound lean ground pork
  • 4   whole wheat hamburger buns, split
  • 4   lettuce leaves (optional)
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Directions
For Sauce:
1. 
In a small saucepan, combine currant jelly, ketchup, vinegar, cinnamon, and cloves. Cook and stir just until boiling. Remove from heat; cover to keep warm.
2. 
In a medium bowl, combine egg, bread crumbs, onion, milk, salt, thyme, and pepper. Add ground pork; mix well. Shape mixture into four 3/4-inch-thick patties.
3. 
For a charcoal grill, place patties on the rack of an uncovered grill directly over medium coals. Grill for 14 to 18 minutes or until done (160 degrees F), turning once halfway through grilling. Toast hamburger buns on the grill. (For a gas grill, preheat grill. Reduce heat to medium. Place patties, then hamburger buns on grill rack over heat. Cover and grill as above.)
4. 
Serve burgers in buns with lettuce (if desired) and sauce. Makes 4 servings.

nutrition information

Per Serving: cal. (kcal) 347, Fat, total (g) 11, chol. (mg) 107, sat. fat (g) 4, carb. (g) 43, fiber (g) 3, pro. (g) 21, sodium (mg) 612, Potassium (mg) 0, Percent Daily Values are based on a 2,000 calorie diet
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