Grilled Pork Burgers with Savory Pickled Peaches

Grilled Pork Burgers with Savory Pickled Peaches

Serves 4
Spoon leftover pickled peaches onto turkey or ham sandwiches or mix with cream cheese for a sweet and savory dip for crackers. Serve these pork burgers without the pitas, if you like.
  • 3/4 pound (about 3) firm peaches, peeled, pitted and cut into (1/2-inch) chunks
  • 1 small red onion, half thinly sliced, half finely chopped, divided
  • 2 tablespoons cider vinegar
  • 2 tablespoons Dijon mustard, divided
  • 1 tablespoon sugar
  • 1/2 teaspoon coarse sea salt
  • 2 teaspoons extra-virgin olive oil, plus more for greasing
  • 1 pound lean ground pork
  • 2 tablespoons chopped fresh parsley
  • 1 cup packed baby spinach
  • 2 whole wheat pitas, halved
  • 1/2 teaspoon ground black pepper
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Put peaches, sliced onions, vinegar, 2 tablespoons water, 1 tablespoon of the mustard, sugar, 1/4 teaspoon of the salt and 1/4 teaspoon pepper into a small pot and bring just to a boil over medium-high heat. Reduce heat to medium low and simmer, stirring occasionally, until liquid is thickened and peaches are very tender and just starting to fall apart, 5 to 7 minutes. Transfer peaches to a bowl and set aside to let cool. (If there seems to be too much liquid, drain if needed.)

Prepare a grill for medium-hight heat cooking, oiling the grill grates if necessary. In a large bowl, combine pork, chopped onions, parsley and remaining 1 tablespoon mustard. Form the mixture into 4 patties. Brush patties all over with oil then season with remaining salt and pepper. Grill burgers, flipping once, until deep golden brown and cooked through, about 10 minutes total.

Divide spinach between pita halves then tuck one burger into each half. Spoon pickled peaches into pitas and serve.
Nutritional Info: 
Per Serving: Serving size: 1 burger in pita, 370 calories (190 from fat), 21g total fat, 6g saturated fat, 75mg cholesterol, 630mg sodium, 24g carbohydrates, (3 g dietary fiber, 11g sugar), 23g protein.
Special Diets: 

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