RECIPES: Recipe Details

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This is a high protein burger topped with a unique salsa; very different but very appealing.


2 cans (15 oz. each) red kidney beans, drained and rinsed
1/2 pound ground pork
1/2 to 3/4 cup plain dry bread crumbs
1/3 cup minced scallions
1 large egg
1 tablespoon lite soy sauce
1 teaspoon ground ginger
1 teaspoon minced garlic
1 tablespoon Asian sesame oil
6 sesame buns, split
1 large (1/2 pound) firm-ripe banana
1 teaspoon Asian sesame oil
1/2 cup chopped golden raisins
2 tablespoons chopped fresh cilantro
2 tablespoons minced fresh lemon grass (tender part only)
 1 teaspoon grated lemon peel
1/4 teaspoon cayenne pepper


BURGERS: Mash beans in a medium bowl with a potato masher or fork. Add the pork and stir in the remaining burger ingredients until well blended. Form into 6 patties. Preheat the grill to high. Coat grill with no-stick cooking spray for grilling. Grill burgers until browned on the bottom, about 4 minutes. Turn and grill just until done, 3-4 minutes longer. During last minute of cooking time, place rolls, cut sides down on edges of grill to toast. SALSA: Peel banana and halve lengthwise. In a small nonstick frypan placed on the grill along with burgers, brown the banana in sesame oil, about 8 minutes. Chop banana and mix with remaining salsa ingredients. Serve the burgers on toasted buns and top with the banana salsa. Serves 6.


This is not your ordinary burger and salsa. It's fun to try a new, flavorful and exciting burger. Accept the challenge.