Asian Pork Burgers With Minted Watermelon
Serves 4| Hands-On Time: | Total Time:
- 4 cups cut-up seedless watermelon (about 1 pound)
- 1/2 English cucumber, halved lengthwise and sliced
- 1/4 cup torn fresh mint
- 1 tablespoon fresh lime juice
- 1 tablespoon plus 1 teaspoon canola oil
- kosher salt and black pepper
- 1/4 cup ketchup
- 2 to 3 tablespoons Sriracha or Asian chili-garlic sauce
- 1 1/2 pounds ground pork
- 2 tablespoons soy sauce
- 2 cloves garlic, chopped
- 1 medium onion, cut into 4 slices
- 4 hamburger buns
- lettuce, for serving
- Heat grill to medium-high. In a medium bowl, toss the watermelon and cucumber with the mint, lime juice, 1 tablespoon of the oil, ½ teaspoon salt, and ¼ teaspoon pepper; set aside.
- In a small bowl, mix together the ketchup and 1 tablespoon of the Sriracha; set aside.
- In a large bowl, gently mix together the pork, soy sauce, garlic, and the remaining 1 to 2 tablespoons of Sriracha. Form the mixture into four ½-inch-thick patties. Rub the onion with the remaining teaspoon of oil.
- Grill the onion and burgers until the onion is tender and the burgers are cooked through, 4 to 6 minutes per side for medium. Serve the burgers on the buns with the ketchup mixture, lettuce, and onion and accompanied by the minted watermelon.
- Per Serving
- Calories 627
- Fat 33g
- Sat Fat 11g
- Cholesterol 120mg
- Sodium 1,584mg
- Protein 40g
- Carbohydrate 42g
- Sugar 18g
- Fiber 2g
- Iron 4mg
- Calcium 122mg
What does this mean? See Nutrition 101 .
Cooking for friends? The watermelon salad, spiced ketchup, and burger mixture can be made up to 2 hours in advance; refrigerate, covered. If you prefer sweet over spicy, substitute hoisin sauce for the Sriracha.