Country Pork and Peppercorn Burgers

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These Rachael Ray burgers combine spicy peppercorns and mustard with sweet and tangy cranberry sauce. For this to be SCD compliant, however, you must use a homemade sweet sauce in place of the cranberry. Also do not use bread, unless it is a homemade SCD safe one.
1 Tbsps whole black peppercorns
2 pound ground pork
3 cloves garlic, grated or minced
1 tsp ground thyme
2 Tbsps extra-virgin olive oil
Thick cut white bread, lightly toasted or brioche rolls the size of burger buns split and lightly toasted
8 leaves red or green leaf lettuce
8 baby gherkin pickles, thinly sliced into rings
1/4 cup whole berry cranberry sauce
1/4 cup grainy mustard
1. Place peppercorns in plastic food storage bag to contain and crack them with mallet or small pan to a very coarse grind. Combine peppercorns with pork, garlic, thyme and some salt. Make 4 thick patties, thinner at the center for even cooking.
2. Heat the extra-virgin olive oil over medium-high heat. Cook 6 minutes on each side. Set burgers on bread slices or bun bottoms. Top with lettuce, sliced gherkins and sliced shallots. Combine the cranberry sauce with the mustard and slather on bun tops. Place the tops on the burgers and serve.
Yield: 4 servings
Dish   Sandwich/WrapMain Ingredient   Pork
Cooking Time   15 to 30 minutes 
Features   Low-Calorie, Low-Fat

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