Extreme Fusion Burgers



  • 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.


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°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.)

  • 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.

  • 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.


Store any leftover Peanut Butter-Chipotle BBQ Sauce in an airtight container in the refrigerator up to 1 week.

Nutrition Facts (Extreme Fusion Burgers)

708 calories; 40 g total fat; 12 g saturated fat; 7 g polyunsaturated fat; 17 g monounsaturated fat; 82 mg cholesterol; 1151 mg sodium. 670 mg potassium; 57 g carbohydrates; 3 g fiber; 21 g sugar; 30 g protein; 0 g trans fatty acid; 243 IU vitamin a; 1 mg vitamin c; 1 mg thiamin; 1 mg riboflavin; 10 mg niacin equivalents; 1 mg vitamin b6; 93 mcg folate; 1 mcg vitamin b12; 111 mg calcium; 4 mg iron;