EDITOR’S NOTE: These recipes first appeared in the June 2009 issue of Our State.

Yield: 6 burgers.

For onions:
1 red onion, halved and thinly sliced
1 large jalapeño, thinly sliced
¾ cup white vinegar
¼ cup water
1 tablespoon granulated sugar
½ tablespoon salt

For burgers:
2 pounds ground pork
2 large garlic cloves, minced
2½ tablespoons chili powder
1 teaspoon crushed red pepper flakes, to serve
6 hamburger buns, toasted
Ketchup

Place sliced onions and jalapeño in a shallow bowl. Combine vinegar, water, sugar, and salt in a small saucepan set over medium-high heat. Cook about 5 minutes or until sugar and salt are dissolved. Pour hot mixture over onion and jalapeño slices. Let sit for 1 to 2 hours at room temperature, stirring occasionally, and drain.

Begin heating a large grill pan or outdoor grill to medium-high while preparing pork patties. Mix ground pork, minced garlic, chili powder, and red pepper flakes together. Season with salt and pepper, and form into 6 patties. Once grill is hot, grease grates and cook burgers until they are firm to the touch and cooked through, about 6 minutes each side. Top patties with pickled onions and serve on toasted buns with ketchup.

Cook’s Tip: Save any leftover pickled onions. They make a great addition to any salad.