Curried Pork Burgers

Today is Sunday...a very busy day in the Stacey household!  With hockey games, volleyball practises and general clean up in preparation of another busy week, I simply don't have time to cook a decent meal!  Luckily, I have some fantastic leftovers in the fridge.  Besides the fajitas mentioned in my previous blog, I have some Curried Pork Burgers in the fridge from Friday night.  These burgers are packed with flavour, are easy to prepare and, most importantly, are fantastic as leftovers!  They are a family favourite for 4 out of 5 members...which is pretty good odds in this family!  It is important to take the extra step and use green curry paste (instead of dry curry), fresh ginger, as well as fresh garlic...the taste is fresh and fantastic - so worth the effort!  Don't be scared by the jalapeno pepper.  Once cooked, the jalapeno will add a slight bite but, not a huge amount of heat.  Just be sure to wash your hands well after mincing...and keep your hands away from your eyes (yup...I may have done that before...feel the burn!)  The mixed meat is quite moist but, never fear...the burgers cook up perfectly on the grill and keep their shape well.  Ground chicken or turkey will work equally well and this recipe is easily doubled or tripled for larger groups.

Curried Pork Burgers

Makes 4 - 6 burgers.

1 lb. ground pork
1/2 cup fresh cilantro, chopped
1/3 cup feta cheese, crumbled
2 tbsp. green curry paste
2 cloves garlic, minced
1 tbsp. ginger root, peeled and minced
1 jalapeno pepper, seeded and minced
1 tsp. ground cumin
1/4 tsp pepper

4-6 hamburger buns (I use the flat style bun)
1 Red onion
1 tbsp. olive oil
pinch coarse salt
Mayonnaise

Place the ground pork into a working bowl.  Combine with cilantro, feta, curry paste, minced garlic, ginger, jalapeno, cumin and pepper (I don't use salt in the burgers as there is salt in the cheese and the spices add tons of flavour).  Dig in...use your hands!  Divide the pork mix into 4 or 6 equal sections.  Form patties, always being sure to push in the edges of your patties.  If the meat is thinner on the edges of the patty they will cook faster and dry out...always make sure your meat patties are uniform in width.  Refrigerate the prepared patties up to four hours...this will allow the flavours to develop.

When you are ready to cook heat up your barbecue until it is nice and hot...medium high.  Peel and slice your red onion into rounds about 1/4 inch thick.  Drizzle with 1 tbsp. olive oil and sprinkle with a pinch of course salt.

Place pork burgers and onion rounds on the heated barbecue.  Cook and turn the burgers after about 5 minutes.  When done the internal temperature of the burgers should read 160 F...or they will feel slightly firm in the centre with no pink remaining, about 10 minutes.  Turn onions when grill marks appear and continue to cook until softened.

Serve on a toasted bun topped with grilled red onions and mayonnaise.  Serve with a fantastic salad or veggies and dip.  Enjoy!