- Skill Level: Intermediate
- Serves: 4
- Start to Finish: less than 1 hour
- Prep: 20 minutes
- Cook: 10 minutes
- 505mg (21%) Sodium
- 37g Carbs
- 4g Fiber
- 6g (9%) Fat
- 2g (9%) Saturated Fat
- 21g Sugars
- 28g Protein
- 73mg (7%) Calcium
- 3mg (14%) Iron
Serve these savory pork burgers on whole-wheat or mixed-grain buns to add a hefty dose of fiber and B vitamins to your backyard BBQ.
NOTE: For the leanest pork, buy 1 pound pork tenderloin and ask the butcher to grind it for you.
- For the chutney:
- 2 cups fresh mango, diced (about 2 ripe mangoes)
- 1/4 cup raisins
- 3 tablespoons (metric) red onion, minced
- 2 tablespoons (metric) balsamic vinegar
- 2 tablespoons (metric) water
- For the burgers:
- 1 pound lean ground pork
- 2 tablespoons (metric) fresh parsley, chopped
- 2 1/2 teaspoons (metric) curry powder
- 1/2 teaspoon (metric) salt
- 1/2 teaspoon (metric) ground black pepper
- 4 whole-wheat hamburger buns, split
1. To make the chutney, in a small saucepan combine mango, raisins, onion, vinegar, and water. Set pan over medium heat and simmer for 10 minutes, until the mango just starts to break down. Remove the mixture from the heat and set aside.
2. Preheat grill or broiler.
3. To make the burgers, in a large bowl combine pork, parsley, curry, salt, and pepper. Mix well to combine. Shape the mixture into 4 equal patties. Grill or broil the burgers (on a baking sheet when broiling) for 5 minutes per side, until browned on the outside and cooked through. Arrange the burgers on buns and spoon the mango chutney over top.