Currant-Glazed Pork Burgers
Currant jelly and ketchup create the glaze for these juicy pork burgers.
Recipe from Better Homes and Gardens
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)
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
See More Shop Related Products