Basil Pork Burgers

Sarah Frogoso has put out another winner with her Basil Pork Burgers with Mushrooms and Basil Garlic Mayo.  We tried them this weekend and are ready to make them again!  I have lots of fresh basil growing in a corner of my yard and am always looking for a recipe which uses this great sweet herb.  Here is the recipe from her blog and some pics of our burgers.

BASIL PORK BURGERS WITH MUSHROOMS AND BASIL GARLIC MAYO

The Burgers

2 pounds ground pork

1/2 cup diced fresh basil leaves

1/2 teaspoon sea salt

2 teaspoons black pepper

1. Mix all of the above ingredients together and form into 8-10 even sized burgers.

2. Grill or pan fry over medium heat.  Start out cooking for about 4 minutes on one side, or until browned, flip, and cook for another 3-4 minutes on the other side.  If you make your burgers really thick, flip again and repeat the same cook time on both sides.  With pork burgers, cook those babies until they are no longer pink in the middle but watch them because you do not want these to overcook and dry out!  For best results, you can check for doneness with a meat thermometer.  Internal temp of the burgers should be 160 degrees Fahrenheit.

The Mushrooms

Make these while the burgers are cooking

6 cups sliced mushrooms

1 yellow onion diced

1/4 cup coconut oil

Sea salt and black pepper

1. In a large skillet, melt the coconut oil over medium to medium high heat.

2. Add the onions and saute until transulcent.

3. Add the mushrooms to the onions and saute until the mushrooms are tender.

4. Season with a little sea salt and black pepper.

The Basil Garlic Mayo

(Note from Nancy: I used store bought mayo and added about 2 Tablespoons of spicy brown mustard….yummmm!  Will have to make more next time because we kept going back for more of the mayo mixture!)

1 cup homemade mayo

2 garlic cloves, minced

1/3 cup basil, finely chopped

Mix the mayo with the basil and the garlic to serve on top of the burgers.

To serve the burgers, we placed one of the burgers on top of a lettuce leaf, topped with a big scoop of the basil mayo, followed by a spoonful of the mushroom onion mixture.

(Note from Nancy:  we served ours over a bed of spinach and cut it all up with a knife)

To. Die. For.

As always, enjoy!!

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