Currant-Glazed Pork Burgers
Recipe from Better Homes and Gardens
Currant jelly and ketchup create the glaze for these juicy pork burgers.
Prep Time: 15 mins
see savings1/4 cupcurrant jelly
see savings3 tablespoonsketchup
see savings1 tablespooncider vinegar
see savings1/8 teaspoonground cinnamon
see savingsDashground cloves
see savings1egg, lightly beaten
see savings3 tablespoonsfine dry bread crumbs
see savings2 tablespoonschopped onion
see savings2 tablespoonsmilk
see savings1/4 teaspoonsalt
see savings1/4 teaspoondried thyme, crushed
see savings1/8 teaspoonground black pepper
see savings1 poundlean ground pork
see savings4whole wheat hamburger buns, split
see savings4lettuce leaves (optional)
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.
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.
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.)
Serve burgers in buns with lettuce (if desired) and sauce. Makes 4 servings.
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