|2 servings||calories per servings 812||protein serving 49 g||carbs per serving 64 g||total fat per serving 43 g|
Sweet mango and slightly bitter kale are the “flavor” bookends for the fine heritage pork in these burgers. The is produced and processed in Missouri and has terrific flavor. The pigs are raised with care and respect. All the flavors are drawn together by smoky-spicy Campfire salt from Beautiful Briny Sea.
|Nutrition Facts||/ Per Serving|
|Total Fat||43 g|
|Saturated Fat||13 g|
|Trans Fat||0 g|
|Polyunsaturated Fat||8 g|
|Monounsaturated Fat||16 g|
|Total Carbohydrates||64 g|
|Dietary Fiber||7 g|
Please read entire recipe card before beginning.
Prepare your mise en place: Peel mango and cut into 1/4-inch dice. Transfer mango and juices to a medium bowl. Peel and mince shallot. Pick and chop cilantro leaves. Halve lime. Wash kale, remove thick stems and chop them finely, then cut the leaves into 1-inch pieces. Peel and mince garlic.
To the bowl with the mango, add shallot, cilantro, sugar and 1/2 teaspoon Campfire salt. Juice lime into bowl. Combine well.
In another bowl, combine ground pork and remaining 1/2 teaspoon Campfire salt. Mix thoroughly, then divide the meat in equal halves, then divide the halves equally again. Form the portioned meat into 1/2-inch-thick patties, 4 to 5 inches in diameter. Make them slightly thinner at the center than at the edges.
Place a large sauté pan (with a lid) over medium-high heat. Add the patties and sear 2-3 minutes, or until bottom is browned and hot juices are starting to rise through the top. Flip the patties, and cook 1 minute more. Remove the patties to a plate, and set aside.
Reduce the heat under the pan to medium, and add the kale stems and garlic. Cook while stirring 30 seconds. Add the leaves and cook while stirring 1 minute, or until they wilt. Add water and kosher salt, cover and cook 6-8 minutes, or until the kale is tender.
Assemble burgers by spreading mayonnaise on the bottom of each bun. Place two patties on each bun, then top with mango salsa. (You’ll have plenty extra; this will keep in the refrigerator for several days, and makes a great condiment or dip.)
Serve burgers with kale on the side. Enjoy!
Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food.Learn More...