Yeah, sorry, this is another food post. But it's so unique and fun and tasty that I wanted to share. We had it for dinner tonight and 4 out of 5 people agreed that it was very good. (Person #5 doesn't like grapefruit, so he opted to put ketchup on his burger. His loss!)
This comes from a Rachel Ray magazine; I couldn't find the recipe on her website, which means it's either buried under all the other burger recipes or it's so new she hasn't posted it yet. Anyway:
Avocado-Grapefruit Pork Burgers
3 Tablespoons basalmic vinegar
2 tsp honey
1 bunch scallions
1 avocado, thinly sliced
1 pound ground pork
1/2 tsp onion powder
2 T butter
4 onion rolls, split (we used regular, light wheat hamburger buns)
1. Slice off the ends of each grapefruit and place the cut side down on a cutting board. Slice off the peel and pith. Working over a bowl, make a cut on either side of each segment to release it from the membrane into the bowl. Squeeze the remaining juice into a saucepan; add the vinegar and honey and simmer over medium high heat until syrupy. Add to the grapefruit sections.
2. Meanwhile, preheat a grill pan to medium-high. Add the scallions and cook until slightly charred; cool and thinly slice. Add the scallions and avocado to the grapefruit sections.
3. Preheat a grill pan to medium. In a bowl, combine the pork and onion powder; season with salt. Shape into 4 patties. Grill the patties, turning once, until cooked, about 8 minutes.
4. Meanwhile, spread the butter on the rolls and grill until toasted. Place a patty on each roll and bottom. Top with the grapefruit-avocado salad and the roll tops.
(We grilled both the scallions and the burgers on an outdoor grill.)
UPDATE: My father-in-law pointed out that I had omitted an important "R" in the title and was thus advertising Pork Bugers. Which is German for "booger" if you add a the umlaut over the "u." Just kidding! Bad wannabe-linguist humor. In reality, Buger is either a region in Iran or an island municipality in Spain. Guess it depends on where you want to go, but somehow I suspect that this pork came from somewhere closer to home.