Tenderloin Tuesday: Carribbean Pork and Beans Burger

Caribbean Pork & Bean Burgers

8 Servings

Ingredients

2 cups cooked Nebraska Great Northern, Pinto, Pink or small red beans; rinsed and drained

1-1/2 Pound Nebraska pork loin or tenderloin coarsely ground

1 cup panko or plain bread crumbs

½ cup finely chopped sweet onion

1 egg, beaten with a fork

2 cloves garlic; minced

2 teaspoons Jamaican jerk seasoning; (dry spice blend)

Salt to taste

Nonstick cooking spray

8 thin slices pepper jack cheese

8 seeded Kaiser buns

Butter for buns

½ cup Mayonnaise

16 thin tomato slices

Shredded lettuce

 Instructions

In a medium mixing bowl mash beans with a fork or potato masher until smooth. Stir in remaining ingredients (except cooking spray, buns, and condiment); mix well. Shape mixture into 8 patties the diameter of the buns.

Prepare a grill or spray a nonstick skillet with nonstick cooking spray. Heat over medium heat. Cook patties until browned, turning once, about 4-5 minutes per side. After turning patties, cover each patty with a cheese slice so it melts while cooking is finishing.

Meanwhile butter buns and toast on grill or in skillet until golden brown. Spread cut sides with mayonnaise. Then layer with the cooked patties, tomatoes and shredded lettuce. Affix bun tops with picks and serve. Enjoy!

Recipe from:
Peter Halferty
Corpus Christi, TX
*Peter is the 2nd place winner in our 2011 New Pork and Beans Recipe Challenge.

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