RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 5654
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| Recipe Name: |
Pork Burgers with Ginger Peach Ketchup & Greens - Copy - Copy - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Pork |
Kosher: |
No |
| Ethnicity: |
Southern |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
2 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
2 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$3.83
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
1 to taste salt and pepper
2 Medium peaches
0.5 Teaspoon mustard seed, yellow
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Directions:
Preheat oven to 350 degrees.
Small dice peaches and discard pits. In a small saucepan, combine peaches, ginger ale, rice vinegar, mustard seeds, celery seeds, sugar, salt and pepper to taste over medium heat.
Simmer for 20 minutes, until it starts to thicken, stirring occasionally.
Chop thyme. In a mixing bowl, combine pork, thyme, salt and pepper. Form into patties. Rough chop the greens and set aside for topping the burger.
Heat iron skillet over medium high heat. Add patties and cook 4 to 5 minutes per side, until browned. Transfer to oven for 7 to 10 minutes, or until cooked through.
Chop mint. Add 2 tablespoons of butter and mint to the ketchup to finish and stir until the butter is melted. Transfer to a food processor and puree until smooth. Serve burgers on warmed buns, topped with ketchup and greens. |
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| Nutrition per Serving: |
| Calories: |
772 |
Total Carbs: |
50.2 |
Net Carbs: |
46.5 |
| Cholesterol: |
120.0 |
Fat: |
49.2 |
Protein: |
36.13 |
| Fiber: |
3.72 |
Sodium: |
411.92 |
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