Raspberries and chia seeds make a burger topping that’s high in fat-fighting fiber. Ketchup from a squeeze bottle? Not so much.
Chef's Tip: Poke the patties a few times with a skewer so the burgers remain flat during grilling instead of turning into meatballs.
Directions:
Heat 1 tsp olive oil in a medium saucepan over medium heat. Add shallot and 1 garlic clove; heat 1 minute. Place raspberries, vinegar, thyme, chipotle chili, and a pinch of salt in pan. Simmer until raspberries break down, about 5 minutes. Stir in chia seeds and heat 1 minute more. Set aside to cool and thicken. Reheat if needed to serve on burgers.
Preheat grill on high for 10 minutes, then lower to medium for cooking. In a large bowl, mix together pork, 1 garlic clove, tomato paste, mustard, cumin, and pinches of salt and pepper. Form into 4 equal-size patties.
Place burgers on a greased grill grate and cook for 5 minutes per side, or until each burger reaches a temperature of 165°. Remove burgers from grill and place bun halves on grill and heat until toasted, about 30 seconds.
Serve burgers on buns topped with raspberry sauce and spinach.
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