Pork Burgers With Avocado Dressing
serves 2-4The richness of the avocado dressing is cut by the salty and slightly spicy pork burgers. Add more chipotle sauce if you want a spicier burger. We don't mention it here but sliced carrots make also make a great garnish.
1 ripe avocado
1/2 lime, juiced
1 teaspoon olive oil
1/8 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1 pound lean ground pork
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 teaspoons chipotle sauce
1 teaspoon soy sauce
3 tablespoons chopped fresh cilantro
2 teaspoons olive oil
2 medium spring onions, thinly sliced
4 plum tomatoes, thinly sliced
4 slices Monterey Jack cheese
prep: 15 minutes
total: 45 minutes
14-inch nonstick sauté pan
digital, instant-read meat thermometer
2. Form the burgers: Put the pork in a large bowl and sprinkle it with the salt and pepper. Add the chipotle sauce, soy sauce and cilantro. Using your hands, mix the pork just enough to incorporate the ingredients. Divide the pork into 4 equally sized burgers, each about 1 inch thick. Season them on both sides with a sprinkling of salt and pepper.
3. Heat the olive oil in an oven-safe (preferably nonstick) skillet over medium-high heat. When the oil is hot and shimmering, add the burgers. Leave them alone for 2-4 minutes to sear. When the bottoms are very brown, flip them and brown the other side another 2-4 minutes.
4. Prep the onions and tomatoes while the burgers are cooking.
5. When the burgers have browned on the second side, put them in the oven to roast. Cook the burgers until they reach 155F in the thickest part, 10-15 minutes. Check the temperature early and often, since they turn dry if you let them go too long. (They’ll be just firm but not hard to the touch when they’re done.)
6. Pull the pan out of the oven with an oven mitt. Put the burgers on a plate and loosely cover them with foil to rest 5 minutes. Serve on toasted multi-grain buns with avocado spread, slices of Monterey Jack cheese, spring onions and tomatoes.