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I really wish I was grilling these outside in the blazing hot summer sun. I want to relax and eat on the back patio, mosquito problem and all. But no…I left for work this morning after it snowed over the weekend and it was negative 3 degrees. Alright, so we’ve seen a lot worse. It was really nothing but I just hate this type of weather. One of the main roads by my work looked like it hadn’t even been plowed. It was just really deep snow and tons of wet sand. I could not keep my car moving in a straight line for the life of me – it was like driving on a beach. Without the actual benefits of driving on a beach. I think Mother Nature owes me an apology.
I used my indoor grill for this recipe but don’t think you can’t make these just like a regular burger on an outdoor grill, in the oven, or on the stovetop. Also, if raspberries aren’t your thing, substitute another berry. Apricots might actually be good too. My hubby wants me to use strawberries so I’m going to give that a try tonight.
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This raspberry jalapeno sauce is great on many pork dishes but these pork burgers are perfect for summer grilling. Try them served over zoodles or salad!
Ingredients
For the spinach mixture:
- ½ Tbsp extra virgin olive oil (or other fat)
- 2 C spinach
- salt and pepper to taste
For the burgers:
- 2 cloves garlic, minced
- ½ tsp salt
- 1 tsp pepper
- dash cayenne
- 1 lb ground pork
For the sauce:
- 1 C raspberries (fresh or frozen)
- 1 Tbsp honey
- 1–2 finely diced jalapenos (depending on your spice preference), seeds removed
- ¼ tsp ground ginger
Instructions
- Heat olive oil in a skillet over medium heat. Add spinach then salt and pepper to taste. Cook down until spinach is wilted, stirring occasionally.
- In a large mixing bowl, combine all the burger ingredients with the cooked spinach.
- Loosely form your burger mixture into 3-4 patties, depending on the size you want.
- Cook the burgers on a grill. I used an indoor grill set to high (400ºF) and cooked for about 5 minutes. The internal temperature of the burger should reach 170ºF.
- While burgers cook, place a small saucepan over medium-high heat. Combine the sauce ingredients and stir until raspberries are broken down and ingredients are completely combined.
- Use the sauce to top off the burgers and serve over spinach, if desired.
Meagan, I’m pumped about this new blog of yours. I’ve had to deal with your husband bragging about your awesome cooking, while I go home to yet another meal of indoor grilled chicken and rice. I plan on cooking a lot of these recipes, so keep them coming. Any ideas of how often you plan on posting?
Haha! Glad to hear he brags about my cooking. I hope to post at least once a week. Hopefully I can manage that. I’m super excited you will be trying these recipes! I have a pineapple chicken recipe coming in the next day or two.
This one looks perfect for UG to make on the grill for me :).
I never thought of adding raspberries to my pork burgers. Thanks. I changed the recipe a tad, but it was delicious.
★★★★★
Thanks, Rose! I think there’s something about pork that makes it pair really well with fruit but I don’t think I had ever used any kind of berry before this recipe. So happy to hear you enjoyed it!