A hint of dill in our Pork Koftas not only flavours the meat but provides a delicious taste experience. So much so I decided to scale the recipe down a bit and turn it into a regular burger. How about that, a food blogger changing up one of her own recipes to create something new!
The kids and the hubs really liked this burger. I ate mine in a lettuce leaf topped with a Jicama & Green Apple Slaw. They ate theirs on buns. Husband went back for seconds. I wish I had his metabolism and appetite. This was even better the next day for lunch. Will post Jicama & Green Apple Salad soon.
We doubled the pork in this recipe so we would have leftovers the next day. Normally for our small party of 4 we use 1 pound of burger and still end up with leftovers since we make our burgers smaller. Maybe that’s why husband can down two of them at one sitting without thinking twice and then contemplate a third.
In any case add your regular fixings to your burger on a bun. You could even mix in a little dill with mayo for an added dill-elicious treat. Or change it up by adding a salsa or slaw and eating it in a lettuce leaf (do this if on Wild Rose D-Tox). Either way it’s a keeper!
- 2 lbs ground pork
- ⅓ cup fresh dill, chopped
- 2 tbsp coriander
- 1 tbsp ginger
- 4 garlic cloves, minced
- salt and pepper
- Toss everything into a bowl including a pinch of salt and pepper.
- Lightly mix to combine.
- On a heated, oiled grill, drop your burgers and cook for approximately 5 minutes per side (depending on the thickness of the burger) or until desired doneness.
- Grab some buns, lettuce leafs and add on your favourite fixin's. Enjoy!
