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Mediterranean Pork Burgers with Gremolata

MAKES 4 BURGERS

Photo by Matthew Kadey

Photo by Matthew Kadey

The peppery punch of arugula gremolata (an uncooked green sauce) brightens and elevates what are already highly flavorful burgers. If you’re not a fan of olives, form one or more patties without them and then stir olives into the remaining meat. If tolerated, diced feta cheese is a good mix-in.

1 pound lean ground pork
½ cup finely chopped oil-packed sundried tomatoes
½ cup finely chopped roasted red peppers
⅓ cup finely chopped Kalamata olives
2 tablespoons chopped pickled jalapeno, optional
1 shallot, finely chopped
¼ teaspoon black pepper
4 gluten-free buns, optional Gremolata
½ cup packed arugula, finely chopped
½ cup flat-leaf parsley, finely chopped
2 tablespoons hemp seeds, optional
1 teaspoon lemon zest
-Juice of ½ lemon
¼ teaspoon salt
2 tablespoons extra virgin olive oil, more for pan

1. In a large bowl, gently mix together the pork, sundried tomatoes, roasted red peppers, olives, jalapeno, shallot and black pepper. Form into 4 equal-size patties.

2. To make gremolata, combine arugula, parsley, hemp seeds (if using), lemon zest, lemon juice and salt in a separate bowl. Stir in olive oil. Set aside.

3. Lightly coat a skillet with oil and heat over medium heat. Place patties in the pan. Cover and cook 5 minutes. Flip and cook 5 more minutes or until the internal temperature reaches 160°F on an instant-read thermometer.

4. Serve burgers on buns (if using), topped with gremolata.

Each burger contains 427 calories, 36g total fat, 10g saturated fat, 0g trans fat, 81mg cholesterol, 485mg sodium, 7g carbohydrate, 2g fiber, 1g sugars, 20g protein, 2 Est GL.

Burger TIP To make certain that meat burgers are cooked thoroughly enough to eat safely, use an instant-read meat thermometer and aim for an internal temperature of 160°F for ground red meat, 165°F for ground poultry.

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