Asian Pork Burgers With Minted Watermelon

Christopher Baker

five_whole_stars

Click a Star to Rate This Recipe

Read Reviews or Write Your Own

Serves 4| Hands-On Time: 25m | Total Time: 25m

Ingredients

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

Directions

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.

By Charlyne Mattox, July 2011

See Nutritional Information for this recipe »

Nutritional Information

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.

Canvas shopping bag filled with vegetables on table

Get Real Simple Recipes Served Daily

Quick Tip

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.