SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Currant-Glazed Pork Burgers

Makes: 4 servings
Prep 15 mins Grill 14 mins
Currant-Glazed Pork Burgers
  • 1/4  cup  currant jelly
  • 3  tablespoons  ketchup
  • 1  tablespoon  cider vinegar
  • 1/8  teaspoon  ground cinnamon
  •  Dash  ground cloves
  • 1  egg, lightly beaten
  • 3  tablespoons  fine dry bread crumbs
  • 2  tablespoons  chopped onion
  • 2  tablespoons  milk
  • 1/4  teaspoon  salt
  • 1/4  teaspoon  dried thyme, crushed
  • 1/8  teaspoon  ground black pepper
  • 1  pound  lean ground pork
  • 4  whole wheat hamburger buns, split
  • 4  lettuce leaves (optional)
Directions For Sauce::

1. In a small saucepan, combine currant jelly, ketchup, vinegar, cinnamon, and cloves. Cook and stir just until boiling. Remove from heat; cover to keep warm.

2. In a medium bowl, combine egg, bread crumbs, onion, milk, salt, thyme, and pepper. Add ground pork; mix well. Shape mixture into four 3/4-inch-thick patties.

3. For a charcoal grill, place patties on the rack of an uncovered grill directly over medium coals. Grill for 14 to 18 minutes or until done (160 degrees F), turning once halfway through grilling. Toast hamburger buns on the grill. (For a gas grill, preheat grill. Reduce heat to medium. Place patties, then hamburger buns on grill rack over heat. Cover and grill as above.)

4. Serve burgers in buns with lettuce (if desired) and sauce. Makes 4 servings.

Nutrition Facts (Currant-Glazed Pork Burgers)
  • Servings Per Recipe 4,
  • cal. (kcal) 347,
  • Fat, total (g) 11,
  • chol. (mg) 107,
  • sat. fat (g) 4,
  • carb. (g) 43,
  • fiber (g) 3,
  • pro. (g) 21,
  • sodium (mg) 612,
  • Potassium (mg) 0,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe