MealsOctober-November 2013

Gluten-Free 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
cup finely chopped oil-packed sundried tomatoes
cup finely chopped roasted red peppers
⅓ cup finely chopped Kalamata olives
2 tablespoons chopped pickled jalapeno, optional
1 shallot, finely chopped
teaspoon black pepper
4 gluten-free buns, optional Gremolata
cup packed arugula, finely chopped
cup flat-leaf parsley, finely chopped
2 tablespoons hemp seeds, optional
1 teaspoon lemon zest
-Juice of lemon
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 temperaturereaches 160F on an instant-read thermometer. Alternatively, place patties on a hot grill and cook until internal temperature reaches 160F.

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.

*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 160F for ground red meat, 165F for ground poultry.

Matthew Kadey, RD, (muffintinmania.com) is author of The Muffin Tin Chef and The No-Cook, No Bake Cookbook.

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