Pan-Seared Pork Burgers with Peppers and Mushrooms
- Slice one of the sweet peppers and half of the chile pepper (if using) into rings; set aside. Chop the remaining sweet pepper and chile pepper. In a medium bowl combine the chopped peppers, pork, 2 teaspoons of the Worcestershire sauce, and the cracked black pepper. Shape into four 3/4-inch-thick patties. Heat a large skillet over medium-high heat. Add patties; cook for 10 to 12 minutes or until done (160 degrees F),* turning once halfway through cooking. Transfer patties to a plate; keep warm.
- In the same skillet, cook pepper rings and mushrooms in drippings for 3 minutes. Sprinkle with salt.
- Wrap bread in paper towels. Microwave on 100 percent power (high) for 30 seconds.
- For sauce, in a small bowl stir together mayonnaise and the remaining 1 teaspoon Worcestershire sauce. Season to taste with ground black pepper.
- Serve burgers on bread topped with pepper-mushroom mixture. Pass sauce.
From the Test Kitchen
The internal color of a burger is not a reliable doneness indicator. A pork patty cooked to 160 degrees F is safe, regardless of color. To measure the doneness of a patty, insert an instant-read thermometer through the side of the patty to a depth of 2 to 3 inches.
Nutrition Facts (Pan-Seared Pork Burgers with Peppers and Mushrooms)
- Per serving:
- 693 kcal ,
- 47 g fat
- (12 g sat. fat ,
- 14 g polyunsaturated fat ,
- 16 g monounsaturated fat ),
- 92 mg chol. ,
- 734 mg sodium ,
- 40 g carb. ,
- 3 g fiber ,
- 4 g sugar ,
- 27 g pro.