It’s been a bit quiet around here lately while I got everything ready for the release of Nourish: The Paleo Healing Cookbook. It’s crazy to think that in three weeks time, it will be in stores! This week I finally got to hold a finished copy in my hands: it’s amazing to think that a year ago, this book was just an idea rather than a reality. Don’t forget that if you have pre ordered a copy, you can snag this free bonus that I wrote for you, which has meal plans, grocery lists and more!
Because I’ve been so busy, meals around here have been super simple and we’ve been eating a lot of soups or quick dinners like these pork burgers. When it comes to topping burgers, many of the traditional sauces and condiments are out when following the AIP. Buh-bye ketchup, so long mustard and no thanks, mayo! Which is a pain, since burgers are such a great option for quick and easy weeknight meals. Often, I’m happy to smash up an avocado or two for a simple burger add on, but sometimes I’m looking for something a little different. Since pork goes so well with fruit, I came up with a tangy pineapple salsa that paired perfectly: savory herbed pork is livened up by the sweetness and acidity of the pineapple and freshened up with crunchy cucumber and tangy lime, while the mint adds a refreshing finish.
Ground pork is often very lean, so my trick to add back some fat and keep the burgers juicy is to work a little reserved and chilled bacon fat into the pork burger mixture while I’m seasoning the meat. It adds a little hint of smokiness, too. The salsa can be made while the pork burgers are cooking, so this meal comes together swiftly. I like to pile the burgers on top of butter lettuce, with a handful of shredded cabbage or coleslaw mix for some extra crunch.Print
Pork Burgers with Pineapple Salsa
For the burgers:
- 1 lb / 454 g ground pork
- 1/2 cup / 70 g diced onion
- 2 tbsp / 30 ml bacon fat
- 1/2 tsp garlic powder
- 1/2 tsp dried thyme leaves
- 1/2 tsp fine sea salt
- 1/4 tsp ground sage
- A little coconut oil or avocado oil for frying
For the salsa:
- 1/2 cup / 90 g diced fresh pineapple
- 1/2 cup / 80 g diced English cucumber
- 1/2 cup / 70 g diced red onion
- 1 tbsp chopped fresh mint
- 1 tbsp / 15 ml olive oil
- Juice of 1/2 lime
- Pinch of salt
- SHAPE: Add all the burger ingredients to a bowl and use your hands to gently work the burger mixture together, making sure all the ingredients are evenly combined but so that the mixture is not overworked. Divide the meat into four evenly sized portions, then form each one into a burger patty. Press your thumb into the middle of each patty to make an indentation that will stop the burgers from puffing up as they cook.
- PAN FRY: Heat a skillet over medium heat and add enough oil to lightly coat the pan. Add the burgers and cook until the burgers form a nice golden crust, about 5 minutes. Flip the burgers and cover the skillet with a lid, cooking for another 3 – 4 minutes, until the pork is cooked through.
- TOP: While the burgers are cooking, combine all the salsa ingredients in a bowl and stir them together. When the burgers are done, top each with some of the salsa. We like to put the burgers on top of some butter lettuce and a handful of shredded cabbage for crunch.