Pork & Pepper Burgers (with Honey-Mustard Sauce)

pork-pepper-burgers-titleSimple seasoned pork patties topped with seared sweet red pepper strips and creamy honey mustard sauce make for a quick weeknight dinner!


 

HAPPY LABOR DAY!

I hope you are one of the lucky ones who actually got today off from work since the day is, you know, a tribute to the workers who have made to the strength, prosperity, and well-being of our country.  I only get 6 holiday days off where I work and this happens to be one of them.  Since I have Fridays off from work as well, though, I got a 4-day weekend which has been pretty nice.

Just because I got to be home for 4 days, though, I still didn’t want to spend a lot of time in my hot kitchen and this pork burger certainly helped with that!

pork-pepper-burgers-1

This was also satisfying on other levels, too, besides just being quick.  The burger patty was savory and meaty and topped with sweet charred peppers and cool, creamy sauce.  I had made buns but, last minute, I had to pick some up because the heat of my apartment made them go bad before I could use them. 😦

Store-bought buns make my tummy hurt but I really did not have the time to make more so I just picked up some cheap ones.  They did the job though definitely not as pretty as mine.  🙂

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Pork & Pepper Burgers (with Honey-Mustard Sauce)
Author: Sashi @ getoffthecouchandcook.com
Prep time: 7 mins
Cook time: 17 mins
Total time: 24 mins
Serves: 4 burgers
Ingredients
  • 1/4 c mayonnaise
  • 2 Tbsp Dijon-style mustard
  • 1 Tbsp honey
  • 1 tsp freshly ground black pepper, divided
  • 1 lb lean ground pork
  • 1 tsp garlic powder
  • 1/2 tsp paprika
  • 1/2 tsp cumin
  • 1/2 tsp kosher salt
  • 1 Tbsp olive oil
  • 1 red bell pepper, deseeded and cut into 1/2″ strips
  • 4 hamburger buns, split
Instructions
  1. In a small bowl, stir together the mayo, mustard, honey and 1/2 tsp of the black pepper until well blended. Refrigerate until needed.
  2. In a large bowl, use your fingers to blend together the pork, garlic powder, remaining 1/2 tsp black pepper, paprika, cumin and salt. Form into 4 1/2″ patties and place on a plate in the fridge until needed.
  3. In a large nonstick skillet, heat the olive oil over med-high heat. Add the pepper strips and cook, stirring occasionally, until soft and blackened, about 5-7 minutes.
  4. Once the pepper strips are cooked, remove them from the skillet with a slotted spoon to paper towels to drain.
  5. In the same hot skillet, add the pork patties and cook for 5-6 minutes per side until golden brown and cooked through.
  6. To serve, top each burger bun bottom with a patty. Top each patty with red pepper strips, honey mustard sauce and the bun top. Serve immediately.
Notes

 

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