Pork Burgers With Spices
- Total Time
- About 30 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 1½pounds lean ground pork
- 2tablespoons butter
- 1cup finely chopped onions
- ½teapoon finely minced garlic
- ½cup finely chopped sour pickles, preferably cornichons
- ¼teaspoon ground cumin
- 2tablespoons Dijon-style mustard
- 1egg, lightly beaten
- 1cup fine fresh bread crumbs
- 1cup fresh or canned chicken broth
- Salt to taste, if desired
- Freshly ground pepper to taste
- ¼cup corn, peanut or vegetable oil
- 2tablespoons red-wine vinegar
- teaspoon tomato paste
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
459 calories; 29 grams fat; 7 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 4 grams polyunsaturated fat; 12 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 40 grams protein; 821 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Put pork in a bowl and set aside.
- Step 2
Heat 1 tablespoon butter in a small skillet and add onions and garlic. Cook, stirring, until wilted. Let cool briefly and add onion mixture to pork. Add chopped pickles.
- Step 3
Add cumin, mustard, egg, ½ cup bread crumbs, ¼ cup of the broth, salt and pepper. Blend well with fingers.
- Step 4
Shape the mixture into 8 equal portions. Shape each portion into a ball. Flatten each into a patty, about 4 inches in diameter and ½ inch thick. Spoon or pour out remaining bread crumbs onto a flat surface and coat patties all over.
- Step 5
Heat oil in one or two skillets or, preferably, nonstick fry pans. Cook on one side 4 to 5 minutes and carefully turn patties with pancake turner or spatula. Continue cooking 8 minutes. Transfer patties to a warm platter.
- Step 6
Pour off fat from the skillet and add vinegar. Cook briefly, stirring, and add remaining ¾ cup of chicken broth and the tomato paste. Cook, stirring, about 5 minutes or until reduced to about ½ cup. Swirl in the remaining tablespoon of butter and strain the sauce through a sieve. Pour sauce over patties and serve.
Private Notes
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Cooking Notes
Gail
I have returned to this recipe many times over the years. It is a golden oldie and should not be overlooked. The prep is easy enough for a weeknight dinner, and special enough for guests. The first time I made it was for a well known NY restaurateur. He was very pleased . I remember the meal to this day: the burgers served with fresh salad greens from the farmers market, baguette spread with Roquefort and a delicious bottle of French red wine.
Elliott Wentz
Nice, easy, approachable for children recipe. I ground pork tenderloin and kept to ratios of directions. This is a good, different way to do the pork tenderloin, that completely changes the texture and allows tastes to come forward. You may not like the mix, but as a vehicle, this can be anything you want!
Gail
I have returned to this recipe many times over the years. It is a golden oldie and should not be overlooked. The prep is easy enough for a weeknight dinner, and special enough for guests. The first time I made it was for a well known NY restaurateur. He was very pleased . I remember the meal to this day: the burgers served with fresh salad greens from the farmers market, baguette spread with Roquefort and a delicious bottle of French red wine.
Private notes are only visible to you.
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