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Extreme Fusion Burgers
Ingredients
- 1/2 cup roasted red sweet peppers, finely chopped
- 2 tablespoons purchased dried tomato pesto
- 3/4 teaspoon lemon-pepper seasoning
- 1/2 teaspoon kosher salt or 1/4 teaspoon regular salt
- 1 pound ground pork
- 1 tablespoon toasted sesame oil or canola oil
- 4 Kaiser rolls, sesame buns, or onion buns
- 1 cup finely shredded napa cabbage or bok choy
- 1/2 cup Peanut Butter-Chipotle BBQ Sauce (recipe follows)
- Carrot and/or celery sticks (optional)
Directions
1. In a medium bowl, combine sweet peppers, tomato pesto, lemon-pepper seasoning and salt. Add ground pork; gently mix well. Shape pork mixture into four 3/4-inch thick patties. Brush both sides of patties with oil.
2. For charcoal grill:Grill patties on the rack of uncovered grill directly over medium coals for 14 to 18 minutes or until an instant-read thermometer inserted in patties registers 160 degrees F, turning once halfway through grilling. (For gas grill: Preheat grill. Reduce heat to medium. Place patties on grill rack over heat. Cover; grill as above.)
3. During the last 1 to 2 minutes of grilling, open the buns and place them cut-side down on the grill to lightly toast. Remove patties and buns.
4. Place cabbage on bottom of buns. Top with a patty, some of the Peanut Butter-Chipotle BBQ and bun top. If you like, serve with carrot and/or celery sticks. Makes 4 burgers.
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Tip:
Store any leftover Peanut Butter-Chipotle BBQ Sauce in an airtight container in the refrigerator up to 1 week.
Ingredients
- 1/2 cup bottled barbecue sauce
- 1/4 cup creamy peanut butter
- 3 tablespoons tangerine or orange juice
- 2 tablespoons honey
- 1 to 2 teaspoons finely chopped, drained chipotle pepper in adobe sauce
Directions
In a small saucepan, combine bottled barbecue sauce, creamy peanut butter, tangerine or orange juice, honey and chipotle pepper in adobo sauce. Cook over medium-low heat about 3 minutes or just until heated through, stirring frequently. Do not boil. Serve warm. Makes about 1-1/4 cups.
