Anti Inflammatory Garlic Herb Pork Burgers with Lemon

Total time27 min

Prep time15 min

Cook time12 min

Anti Inflammatory Garlic Herb Pork Burgers with Lemon

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Ingredients

4 servings

1 ½ lb ground pork
Isernios Chicken Ground Chicken Tray Pack - 16 Oz Foster Farms® Fresh & Natural Cage Free Ground Chicken Breast Perdue Harvestland Ground Chicken - 16 Oz Open Nature Ground Chicken - 16 oz Smart Chicken Organic Ground Chicken
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Chef's tip
Ground chicken is often leaner than ground pork and can dry out more quickly. When browning it, add a little oil if needed and keep the pan juices unless the recipe says to drain them. Cook just until it reaches 165°F (74°C).
3 cloves garlic, minced
3 tbsp fresh parsley, finely chopped
1 tsp fresh thyme leaves
1 tsp lemon zest
1 tsp dijon mustard
¾ tsp kosher salt
½ tsp black pepper, freshly ground
¼ tsp red pepper flakes (optional)
1 tbsp olive oil

For serving

4 burger buns
Chef's tip
Whole-grain buns are denser, so the texture will be heartier.
1 lemon, cut into wedges

Instructions

1
In a large mixing bowl, combine the ground pork, garlic, parsley, thyme, lemon zest, Dijon mustard, salt, black pepper, and red pepper flakes, if using. Mix with your hands until the seasonings are evenly distributed, but stop as soon as the mixture is uniform — overworking the meat will make the patties dense.
2
Divide the mixture into 4 equal portions and shape each into a patty about 3/4 inch thick. Press a shallow dimple into the center of each patty with your thumb to help them cook flat.

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