Pork Burger With Zesty Kraut And Pineapple Salsa
1 pound ground pork
1 teaspoon salt
1 teaspoon dried onion flakes
8 hot and spicy pickled pepper rings, chopped
4 Pineapple rings
1 cup sauerkraut
1 teaspoon hot pepper flakes (optional)
Combine pork, salt, onion flakes and chopped pickled pepper rings. Form into four patties and pan fry over medium heat about 4 to 5 minutes on each side or until no pink juice exude from the center. Remove to a plate and keep warm. Add pineapple rings, sauerkraut, pickled pepper rings and hot pepper flakes to pan; heat through, stirring occasionally. (Add a little pineapple or sauerkraut juice to help loosen bits of meat in pan.) Transfer the pineapple to four plates and place a burger on top of each. Top each burger with kraut mixture; serve hot.
Tip: Serve homemade nacho chips with these burgers – brush 4 small corn tortillas with oil and sprinkle with cayenne pepper. Cut into triangles and bake at 350 degrees about 5 minutes or until crisp.
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