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Pork burgers with cherry salsa

Pork burgers with cherry salsa

Crêpes, bread and sandwiches | Easy | 30 minutes
Crêpes, bread and sandwiches
Easy
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Nutrition Facts

  • Amount for serving % Daily Value
  • Calories 420
  • Lipides 18 g 28 %
    • Saturated fat  7 g
    • 37 %
  • Cholesterol 90 mg
  • Sodium  470 mg 20 %
  • Carbohydrate 39 g 13 %
    • Fibre  3 g 12 %
    • Sugars  8 g
  • Protein 23 g
    • Vitamin A 4 %
    • Vitamin C 6 %
    • Calcium 8 %
    • Iron 20 %
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Recipe details

Ingredients

Burgers de porc

Garniture

Salsa aux cerises

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Directions

  1. Preheat barbecue to high.
  2. In a bowl, combine cherries, half the shallot, basil, and balsamic vinegar. Season with salt and pepper to taste. Cover with plastic wrap and set aside.
  3. In another bowl, mix the ground porc, remaining shallot, egg, and breadcrumbs. Season with salt and pepper to taste. Shape meat into six patties, about 2.5 cm (1 inch) thick. Insert a cube of brie into the centre of each patty, making sure it's enclosed so the cheese doesn't run during cooking.
  4. Cook patties on a pre-oiled barbecue grill about 3 minutes per side or until meat is well cooked and reaches an internal temperature of 70°C (160°F). In the meantime, heat the English muffins on the upper grill for 1 or 2 minutes.
  5. On a work surface, open the English muffins. Spread one half with mayonnaise. Place a patty on the halves spread with mayonnaise and then top with well strained cherry salsa. Garnish with the basil leaves and close the burger. Serve with a green salad.

Variation:
Replace cherries with pieces of prune, and the brie with goat cheese.

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