Curried Pork Burgers with Mango
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.
For the chutney:
- 2 cups fresh mango, diced (about 2 ripe mangoes)
- 1/4 cup raisins
- 3 tablespoons red onion, minced
- 2 tablespoons balsamic vinegar
- 2 tablespoons water
For the burger:
- 1 pound lean ground pork
- 2 tablespoons fresh parsley, chopped
- 2 1/2 teaspoons curry powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 4 whole-wheat hamburger buns, split
- 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.
- Preheat grill or broiler.
- 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.
- For the leanest pork, buy 1 pound pork tenderloin and ask the butcher to grind it for you.
Per serving: 304 kcal cal., 6 g fat (2 g sat. fat), 505 mg sodium, 4 g fiber, 21 g sugar, 28 g pro., 73 mg calcium, 3 mg iron. Percent Daily Values are based on a 2,000 calorie diet