Spicy Pork Burgers with Lightly Pickled Red Onions
Makes 6 burgers,
- 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
- 2 pounds ground pork
- 2 large garlic cloves, minced
- 2 ½ tablespoons chili powder
- 1 teaspoon crushed red pepper flakes, to serve
- 6 hamburger buns, toasted
Place sliced onions and jalapeno 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.
This article and recipes by Charlotte Fekete first appeared in the June 2009 issue of Our State.