Susan Faloon’s Spiced Rubbed Mini Pork Burgers with Wasabi-Cranberry Mayo and Dried Cranberry, Zucchini, and Corn Salsa

Updated 8 months ago

Mayo:

Combine cup mayonnaise

cup whole-berry cranberry sauce

2-3 Tbs. wasabi sauce

Salsa:

Combine 1 small zucchini

1 ear fresh corn, cut off cob

cup chopped dried cranberries

2 Tbs. red onion

2 Tbs. fresh cilantro

1 jalapeno pepper

Juice of one fresh lime

Salt and pepper to taste

Burger:

1 pounds ground pork

cup dried Italian style bread crumbs

cup chopped red onion

1 large egg

salt and pepper

Combine mixture and form into small burgers.

Spice Rub:

3 shallots

3 garlic cloves

2 Tbs. cumin seed

2 Tbs. coriander seed

1 Tbs. olive oil

Place in food processor and blend until seeds are broken up. This will make a wet-rub that you will then rub onto the burgers.

Saute burgers in a pan coated with olive oil over a med-high temp about 5 minutes on each side, until cooked through.

To assemble:

Cut up some nice rustic wheat bread (or bread of your choice) spread small piece with mayo, place burger on top and cover with abut a Tbs. of salsa. Serve open-faced for a festive appetizer. Enjoy!


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