Currant-Glazed Pork Burgers

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

Currant-Glazed Pork Burgers

by 10  people

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Servings: 4
Prep Time: 15 mins
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  • 1/4  cup 
    currant jelly
  • 3   tablespoons 
  • 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 
  • 1/4  teaspoon 
  • 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)
For Sauce:

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.
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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