Grilled Pork Burgers with Savory Pickled Peaches
Why I Love This Recipe
Spoon leftover pickled peaches onto turkey or ham sandwiches or mix with cream cheese for a sweet and savory dip for crackers. Serve these pork burgers without the pitas, if you like.
Per serving (about 9oz/267g-wt.): 420 calories (240 from fat), 27g total fat, 9g saturated fat, 80mg cholesterol, 620mg sodium, 23g total carbohydrate (3g dietary fiber, 11g sugar), 22g protein
Ingredients You'll Need
3/4 pound (about 3) firm peaches, peeled, pitted and cut into (1/2-inch) chunks
1 small red onion, half thinly sliced, half finely chopped, divided
2 tablespoons apple cider vinegar
2 tablespoons water
2 tablespoons Dijon mustard, divided
1 tablespoon sugar
Salt and pepper to taste
2 teaspoons olive oil, plus more for greasing
1 pound ground pork
2 tablespoons chopped parsley
1 cup packed baby spinach
2 whole wheat pitas, halved
Put peaches, sliced onions, vinegar, water, 1 tablespoon of the mustard, sugar, salt and pepper into a small pot and bring just to a boil over medium high heat. Reduce heat to medium low and simmer, stirring occasionally, until liquid is thickened and peaches are very tender and just starting to fall apart, 5 to 7 minutes. Transfer pickled peaches to a bowl and set aside to let cool. (If there seems to be too much liquid, drain, if needed.)
Meanwhile, grease grill grates with oil and preheat grill to medium high heat. In a large bowl, combine pork, chopped onions, parsley, remaining 1 tablespoon mustard, 1 teaspoon salt and 1/4 teaspoon pepper then form the mixture into four patties. Brush patties all over with oil then season with salt and pepper. Grill burgers, flipping once, until deep golden brown and cooked through, about 10 minutes total.
Divide spinach between pita halves then tuck one burger into each half. Spoon pickled peaches into pitas and serve.