Friday, August 12, 2016

Finicky Friday - Asian Pork Burgers With Minted Watermelon





Hey everyone, I thought it would be cool to post some recipes I had found online. I’m going to *try* to do some of these beforehand, but I’m sure there’ll be times I won't. I'm going to call this Finicky Friday. :)

Serves 4
Hands-On Time 25 min
Total Time 25 min


NUTRITIONAL INFORMATION

Calories 627

Fat 33 g

Sat Fat 11 g

Cholesterol 120 mg

Sodium 1,584 mg

Protein 40 g

Carbohydrate 42 g

Sugar 18 g

Fiber 2 g

Iron 4 mg

Calcium 122 mg



INGREDIENTS

1 tablespoon plus 1 teaspoon canola oil, plus more for the grill

4 cups cut-up seedless watermelon (about 1 pound)

½ English cucumber, halved lengthwise and sliced

¼ cup torn fresh mint

1 tablespoon fresh lime juice

kosher salt and black pepper

¼ cup ketchup

2 to 3 tablespoons Sriracha or Asian chili-garlic sauce

1 medium onion, cut into 4 slices

1½ pounds ground pork

2 tablespoons soy sauce

2 cloves garlic, chopped

4 hamburger buns

lettuce, for serving



DIRECTIONS

Heat grill to medium-high. Once it is hot, clean the grill grate with a wire brush. Just before grilling, oil the grill grate.

Toss the watermelon, cucumber, mint, lime juice, 1 tablespoon of the oil, ½ teaspoon salt, and ¼ teaspoon pepper in a medium bowl.

Mix together the ketchup and 1 tablespoon of the Sriracha in a small bow.

Rub the onion with the remaining teaspoon of oil.

Gently mix together the pork, soy sauce, garlic, and the remaining 1 to 2 tablespoons of Sriracha with your hands in a large bowl until just combined. Form the mixture into four ½-inch-thick patties.

Grill the onion until 4 to 6 minutes per side for medium. Grill the burgers until cooked through and an instant-read thermometer inserted in the center registers 145° F, 4 to 6 minutes per side.

Stack the ketchup mixture, lettuce, burgers, and onions between the buns. Serve with the watermelon salad.


By: Charlyne Mattox

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