Updated Apr 5, 2018Chatelaine
lime juice, (about 2 limes)
1 to 2 tbsp
shallot, finely chopped
jicama, peeled and cut into matchsticks (2 cups)
mini-seedless watermelon, peeled, quartered and sliced 1/4 in. thick
ancho chili powder or chili powder
- WHISK lime zest and juice, honey and shallot in a large bowl. Toss with jicama. Layer watermelon slices on a platter. Top with jicama and drizzle with any remaining dressing. Sprinkle with ancho chile powder and top with mint.
- PREHEAT barbecue to medium. Combine pork and salsa in a medium bowl. Form into 4 patties, about 3/4 in. thick.
- OIL grill and cook patties, flipping halfway, until meat springs back when touched, 4 to 5 min per side. Serve burgers on buns, top with mayo, salsa verde and your favourite toppings.
NutritionCalories 524, Protein 19 g, Carbohydrates 52 g, Fat 29 g, Fibre 10 g, Sodium 974 mg.
Cheesy Camp Burgers