RECIPES: Recipe Details

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Jerk Pecan Pork Burgers with Mango Relish and Mayo

Ingredients 

Mayo:
2/3 cup mayonnaise
4 Tbsp. finely chopped fresh cilantro leaves,
2 Tbsp. for mayo and 2 Tbsp. for salsa
4 Tbsp. fresh lime juice, 2 Tbsp. for mayo and 2 Tbsp. for salsa Burgers:
2/3 cup pecan halves
2 lbs. freshly ground pork
3 Tbsp. jerk seasoning
2 tsp. grated fresh ginger
3 garlic cloves, minced
4 scallions, finely chopped
Mango Salsa:
1 fresh mango, peeled, cored, finely diced
2/3 cup red onion, finely diced
1 red chili, seeded, finely diced
2 Tbsp. extra virgin olive oil
Vegetable oil for brushing the grill rack
6 seeded sandwich rolls, split
6 large butter lettuce leaves
6 large pieces of marinated roasted sweet red peppers

Instructions 

Preheat a gas grill to medium high. To make mayo, combine mayo, 2 2 Tbsp. cilantro and 2 Tbsp. lime juice in a bowl. Cover and refrigerate. To make burgers, in a small heat resistant skillet add pecan halves. Saute until lightly browned, about 5 minutes. Remove from heat; finely chop and place in a large bowl. To the same bowl, add pork, jerk seasoning, ginger, garlic, and scallions; mix lightly. Form into 6 equal patties making a slight depression in the middle of the patties to compensate for the tendency to bulge during grilling. Cover and chill for 20 minutes. To make salsa, mix together all the ingredients plus 2 Tbsp. cilantro and 2 Tbsp. lime juice. Cover and set aside at room temperature for flavors to develop. Brush grill rack with oil. Grill the patties with the grill top closed for 4 minutes. Turn and grill until an instant read thermometer inserted in center of patties registers 160 degrees Farenheit, about 5 to 7 minutes longer. During last 2 minutes of grilling patties, place rolls, cut side down on the grill to toast. To assemble burgers, spread the mayo mixture on the cut sides of the rolls. On bottom half of each roll, layer a lettuce leaf, roasted peppers, burger and mango salsa. Add roll tops.

Comments 

Makes 6 burgers.