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    Spinach Garlic Pork Burgers with Raspberry Jalapeño Sauce

    March 3, 2014 By Meagan 5 Comments

    Pork burger patty topped with a raspberry based sauce next to two fresh raspberries and a couple spinach leaves.


    Some links on this site are affiliate links which means that if you make a purchase at one of these links, I may receive a small commission at no additional cost to you. Additionally, I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn fees by linking to Amazon.com and affiliated sites. I only link to products and services I personally recommend and believe will benefit my readers. These links help to cover some of my blogging expenses. I appreciate your support!


    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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    Recipe

    Pork burger patty topped with a raspberry based sauce next to two fresh raspberries and a couple spinach leaves.

    Spinach Garlic Pork Burgers with Raspberry Jalapeno Sauce

    5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
    • Author: Meagan Fikes
    • Prep Time: 15 mins
    • Cook Time: 15 mins
    • Total Time: 30 mins
    • Yield: 3-4 burgers 1x
    • Method: grilling
    • Diet: Gluten Free
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    Description

    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

    1. 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.
    2. In a large mixing bowl, combine all the burger ingredients with the cooked spinach.
    3. Loosely form your burger mixture into 3-4 patties, depending on the size you want.
    4. 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.
    5. 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.
    6. Use the sauce to top off the burgers and serve over spinach, if desired.

    Did you make this recipe?

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    « Mocha Bacon Pancakes
    Coconut Cashew Chicken and Pineapple Sauce »

    Reader Interactions

    Comments

    1. Scott Haefele

      March 04, 2014 at 3:41 pm

      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?

      Reply
      • Meagan

        March 04, 2014 at 3:51 pm

        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.

        Reply
    2. emailcharlene

      March 04, 2014 at 5:35 pm

      This one looks perfect for UG to make on the grill for me :).

      Reply
    3. Rose

      July 17, 2016 at 4:13 pm

      I never thought of adding raspberries to my pork burgers. Thanks. I changed the recipe a tad, but it was delicious.

      Reply
      • Meagan

        July 18, 2016 at 8:15 am

        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!

        Reply

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    About Meagan

    About Meagan

    I started out with a passion for creating unique recipes and decorating cakes. In June of 2012, I discovered I was not only severely gluten intolerant but also, many of the foods I was eating I simply couldn't include in my diet anymore. Fortunately, my love for trying new recipes, ingredients, and cooking methods made re-learning how to cook seem more like a fun challenge than an unfortunate circumstance. I'm so happy to say that my dietary restrictions haven't stopped me from doing what I love. I hope you enjoy these recipes as much as I do.

    Some links on this site are affiliate links which means that if you make a purchase at one of these links, I may receive a small commission at no additional cost to you. I only link to products and services I personally recommend and believe will benefit my readers. These links help to cover some of my blogging expenses. I appreciate your support!

    I'm a member of Food Blogger Pro. Learn how to start and grow your food blog.

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    I was going to write some jokes about logging but I was going to write some jokes about logging but you wooden get them. Because they’re super dumb. Ok, I’ll share anyway.
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How do lumberjacks find a missing exponent?
By using LOGarithms
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What did the lumberjack wear to work on casual Friday?
His favorite Tree-shirt
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When is the most stressful time of year for a tree?
Sept-timber
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I told you they were bad, right? 😅 Cut me some slack, they were for a kids birthday party. Oh, and I have more…
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Why did the logger get a gym membership?
He wanted to get lumber jacked 💪
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Why couldn’t the tree answer the riddle?
He was stumped
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What kind of beer do lumberjacks drink?
Loggers 🍻
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Why did the logger have back pain?
He didn’t have enough lumber support
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Embarrassingly enough, I have a bunch more but I’ll save them for a project in a later blog post. For now, I just have the cake.
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This is a 2 part, absolutely massive blog post on making this logging scene cake from start to finish. The cake is chocolate and vanilla layers with cookies & cream filling. And as always, gluten free and dairy free.
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The recipe is at the link in my profile
👉@eatsomethingdelicious
Thanks for chopping by 👋
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#glutenfree #dairyfree #dessert #foodallergies #celiac #glutenintolerant #eatsomethingdelicious #cakedecorating #foodbloggerpro #cake
    Big news: I cleaned my house the other day 😅 Bu Big news: I cleaned my house the other day 😅 But seriously, it’s amazing how much having a clean space can help. My energy levels are completely uncalled for considering we’re well beyond a month of Erika barely sleeping at night and at least one family member dealing with a cold. I’m so tired of snot 😩 And being responsible for 3 peoples noses. We’re trying to graduate one nose to self-care but apparently the art of nose blowing takes a lot more boxes of tissues to master. We’ll get there.
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Ok enough gross stuff. My finally clean again space has made me so much more focused and motivated to get things done. I’ve burned through most of my work to-do list and made it to the fun stuff that I don’t have to do but just want to. And since I was at that point, I decided to do something for myself by working on my blog. And I went a little overboard by working on 5 blog posts at once. I probably won’t get through them all but I have 3 ready so far.
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This first post is a 30 minute ground beef stroganoff that I made almost 3 years ago. I didn’t do a great job writing down the recipe so I wasn’t able to post it until I figured out what I forgot to write down. Figured it out the other day and it was so good!
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You can get the recipe at the link in my profile
👉@eatsomethingdelicious
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#glutenfree #dairyfree #celiac #eatsomethingdelicious #30minutemeals #foodallergies #foodbloggerpro #glutenintolerant
    Not really a new recipe but I shared my sons 4th b Not really a new recipe but I shared my sons 4th birthday cake on the blog today. Also wrote a recap on everything that’s been going on for the past year since I would normally write about it in my blog posts but haven’t written anything! I don’t know when I’ll be back on there. I’ve only had time for site maintenance and I really miss blogging but I’ll be back on once things slow down. The link to the new post is in my profile!
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#glutenfree #dairyfree #cakedecorating #foodallergies #celiacdisease
    I almost didn’t make this into a casserole becau I almost didn’t make this into a casserole because the sauce and pasta combined made a delicious side dish on their own! @beldolcefood #sponsored my most recent blog post and provided me with their new gluten free fusilli and penne to try out. I used the fusilli in this recipe and the sauce is a creamy, cheesy enchilada sauce made from just 3 ingredients.
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I ended up adding taco meat, fire roasted tomatoes, corn, black beans, and dairy free cheese to make a taco noodle casserole. Then we ate it all and I made it again! This is one of those recipes that will be going in our regular meal rotation.
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This is a pretty versatile recipe. It can be made vegan just by leaving out the meat and it’s just as good. And as I said earlier, the pasta with just the sauce makes a really good side dish. You can also top it with whatever you like such as cilantro, jalapeños, sour cream, scallions, or salsa.
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The recipe and details on @beldolcefood new gluten free pasta is linked in my profile:
@eatsomethingdelicious
Let me know if you try it!
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#glutenfree #dairyfree #glutenfreefacility #pasta #casserole #beldolce #foodallergies #f52grams #foodbloggerpro #celiac #glutenintolerant #eatsomethingdelicious
    I’ll just say it - I’m one of those bloggers t I’ll just say it - I’m one of those bloggers that makes cakes for their blogs “birthdays”. Or uses the blog birthdays as an excuse to make yet another cake recipe....yeah, that’s probably more accurate.
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Definitely felt like I needed a good excuse for this one because it’s my fifth variation of gooey butter cake! However, my site is seven years old so maybe I should have had seven gooey butter cakes ready to go? Guess I’d better get caught up before year eight 😉
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Anyways, I really enjoyed this carrot cake variation of gooey butter cake. The cake layer/crust swaps out the yellow cake mix with spice cake mix and I added in some shredded carrots and raisins. I kept the “gooey” top layer the same except that I topped it with a sprinkle of cinnamon and additional raisins before baking.
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If you want to try the recipe, the link is in my profile: @eatsomethingdelicious
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#gooeybuttercake #foodallergies #glutenfree #dairyfree #foodbloggerpro #baking #celiac #f52grams #f52sweets #glutenintolerant #carrotcake
#glutenfreelife #eatsomethingdelicious
    Here are a few last minute treat ideas! The carame Here are a few last minute treat ideas! The caramel stuffed crispy rice treats recipe is written below. The other recipes (gooey butter cookies, salted caramel turtles, and pumpkin snickerdoodles) can be found at the link in my bio!
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CARAMEL STUFFED CRISPY RICE TREATS
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INGREDIENTS
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• ¼ C dairy free butter, divided
• 4 C mini marshmallows (regular and vegan both work), divided
• 6 C gluten free rice cereal *see notes*
• 1 tsp vanilla extract, divided
• 10-11 oz dairy free chewy caramels
• 11.25 oz can sweetened condensed coconut milk
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DIRECTIONS
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1. Melt 2 tablespoons of the dairy free butter in a medium sauce pan over medium-low heat. Add 2 cups of marshmallows and stir until they are melted with no lumps.
2. Remove from heat and stir in ½ tsp of vanilla then gently fold in 3 cups of cereal until it is well-combined with the marshmallows.
3. Using wet hands, press this mixture evenly into the bottom of a 7x11 inch casserole dish and set aside.
4. Unwrap the caramels and add them along with the sweetened condensed coconut milk to a small saucepan over medium-low heat. Stir often to avoid burning. Once this has turned to a completely smooth sauce, pour over the cereal layer.
5. Make your top cereal layer by repeating steps 1 and 2. Distribute this evenly over the caramel layer and pat down with wet hands.
6. Once the treats have cooled down, they will firm up and hold their shape when cut. Cut into squares and serve.
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NOTES
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• Potential allergens contained in this recipe may vary due to brands of ingredients used, product reformulations, etc. Please verify that all your ingredients are safe for you to consume and always be mindful of allergen cross contamination while cooking.
• Double check that the cereal you use is gluten free. At least one brand carries 2 different versions of rice cereal and only one is GF.
• Don't make both cereal layers in one large batch then divide it up. The top layer will cool and firm up before you can layer it on which will make the caramel seep out when you press it down.
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