Jerk-Spiced Pork ‘N’ Bean Burger with Island Mayo ‘N’ Caribbean Carrot Slaw
By: Barbara Estabrook | Rhinelander, WI
Recipe: Island Mayo:
1/2 cup mayonnaise
2 tablespoons mango chutney
1/2 tablespoon fresh lime juice
Caribbean Carrot Slaw:
2-cups shredded or julienned carrots
3 tablespoons green onions, chopped (include some green top)
2 tablespoons chopped cilantro leaves
3 tablespoons mango chutney (from jar)
1 tablespoon fresh squeezed lime juice
2 teaspoons canola oil
1 teaspoon brown sugar
1/8 teaspoon salt
1-1/2 cups canned black beans, rinsed and drained
1-1/2 pounds fresh ground pork (butt or shoulder)
1 large egg white, slightly beaten
1/3 cup minced red onion
3 tablespoons chopped cilantro leaves
2 cloves garlic, finely chopped
2 teaspoons finely minced peeled ginger
1 teaspoon Caribbean Jerk seasoning
1 teaspoon salt
2 tablespoons canola oil
6 slices Monterey Jack cheese
6 soft Kaiser rolls, split
Grease grill grates with cooking oil and prepare a charcoal grill to medium-hot heat or preheat a gas grill to medium-high.
For the mayo, in a small bowl whisk mayonnaise, lime juice and chutney together. Refrigerate until needed.
For the slaw, in a medium bowl combine carrots and onion. Whisk chutney, lime juice, oil, brown sugar and salt together until well blended. Add to carrot mixture; toss until coated. Refrigerate covered until needed.
In a large bowl, coarsely mash beans. Add pork, egg white, onion, cilantro, garlic, ginger, jerk seasoning and salt to mashed beans. Mix all ingredients together then form 6 patties equal in size. Brush both sides of patties with oil. Grill patties, turning once, until deep golden brown and cooked through-about 10 minutes total or until juices run clear. Cover grill during cooking is using a gas grill. The final minutes of grilling, top each patty with a slice of cheese and cover grill to melt cheese. Toast rolls cut side down on grill rack.
Spread mayo over roll bottom, top with a burger then with carrot slaw and close with roll top.
Recipe: 4 fresh pork loin chops, cut one inch thick
4 tablespoons olive oil, divided
1 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon cumin
1/2 teaspoon red pepper flakes
1/2 teaspoon garlic powder
1/2 cup apricot preserves
2 tablespoons butter
1 tablespoon soy sauce
1 tablespoon Dijon mustard
1 tablespoon balsamic vinegar
1 onion, minced
1 pint cherry tomatoes, halved
1 can (19 ounces) cannellini beans, rinsed, drained
1/4 cup chopped basil leaves
Parmesan cheese shavings
Heat grill, medium-high heat.
Place chops on work surface and rub with 2 tablespoons olive oil. In a small bowl blend the salt, black pepper, cumin, red pepper flakes and garlic powder. Sprinkle this mixture over the chops. Set aside. In a small saucepan heat preserves, butter, soy sauce, mustard and vinegar until preserves melt. Place chops on grill and grill 6-7 minutes per side, or to desired doneness. Baste chops as they grill with the apricot mixture. Remove chops to a platter.
Recipe: 1 pound pork tenderloin
1 tablespoon vegetable oil (for greasing roasting pan and skillet)
1/2 teaspoon Oriental five spice powder
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1 large sweet onion, thinly sliced
1/2 red bell pepper, diced
2 tablespoons dark brown sugar
2 tablespoons seasoned rice vinegar
1 tablespoon low-salt soy sauce
1 (15 oz) can garbanzo beans, drained, rinsed
1 green onion, sliced on bias
Heat oven 425F. Place pork in lightly greased shallow pan. Mix five spice, salt and pepper; rub all over pork tenderloin in pan. Roast pork 35 to 40 minutes or until 155F. internal temperature. Place on cutting surface and tent with foil. Meanwhile, heat remaining vegetable oil in large skillet over medium heat. Add onions and red peppers; cook, stirring, 5 minutes or until tender and golden. Add brown sugar, rice vinegar and soy sauce; cook, stirring, for 2 minutes or until sugar is melted and sauce is slightly thickened. Add beans; cook just until warmed through. To serve: slice pork and arrange on serving platter with bean mixture. Sprinkle with green onions. Serves 4
1 1/2-2 pound pork tenderloin
1 teaspoon smoked paprika
1/2 teaspoon salt
1 teaspoon sugar
1/2 teaspoon ground cumin
1 tablespoon olive oil
2 cloves minced garlic
1 cup Great Northern beans (canned) rinsed and drained
1/4 teaspoon ground cumin
1/4 teaspoon crushed red pepper flakes
4 Cuban-style buns (or small hoagie buns)
4 tablespoons mustard
sliced dill pickles
4 slices Swiss cheese
4 thin slices honey ham
Preheat the oven to 375 degrees. Oil a baking dish and place the tenderloin in the prepared dish. Rub the tenderloin all over with the smoked paprika, salt, sugar and cumin. Roast until it reaches an internal temperature of 185 degrees. Remove, cool, and cut into 1/2 inch slices.
In a medium, nonstick skillet, heat the olive oil and garlic over medium-high heat for 1-2 minutes, or until the garlic is fragrant. Add the beans, cumin, and red pepper flakes, and cook, mashing part of the beans, until cooked through.
For assembly, split each bun in half and spread mustard on the bottom and pickle slices (as desired) on the top. Divide the bean mixture into fourths and place on each bun bottom, then top with a quarter of the sliced pork, a slice of cheese, and a slice of ham. Cover with the pickles and bun tops and press the sandwiches in a panini press until browned. If you do not have a press, heat them in a nonstick skillet with another skillet weighing them down on top. Slice each sandwich in half, vertically, and serve. Serves four.
3 slices center cut hickory smoked bacon
1 pound diced pork shoulder or butt (1/2-inch thick dice) trimmed of fat
1 cup chopped sweet onion
1/2 cup chopped red bell pepper
1/2 cup chopped green bell pepper
1/2 finely diced, seeded Anaheim pepper
2 cloves minced garlic
1 can (14.5 oz.) diced petite tomatoes, undrained
1 cup water
3 tablespoons tomato paste
2 teaspoons chili powder
1/2 teaspoon salt
1 can (15-oz.) black beans, drained and rinsed
1 can (15 oz.) pork and beans in tomato sauce
1/4 cup chopped fresh cilantro leaves (divided use)
1 tablespoon fresh chopped oregano leaves
1 teaspoon ground cumin
1/2 cup nonfat sour cream
1 teaspoon fresh lime juice
1/2 cup shredded Monterey Jack cheese
Line a small plate with a sheet of paper towel.
In a heavy large skillet with 2-1/2 inch side, cook bacon until crisp over medium-high heat. Drain bacon on lined plate. Pour out all but 2 teaspoons bacon drippings from skillet and return skillet to medium-high heat. Add pork and cook, stirring until well browned. Transfer pork to a small bowl using a slotted spoon. Add onion, bell peppers and Anaheim pepper to skillet and reduce heat to medium; cook 3 minutes, stirring often. Add garlic; stir 30 seconds. Return pork to skillet and add tomatoes, water, tomato paste, chili powder and salt. Cook, stirring occasionally until mixture begins to bubble. Reduce heat to medium-low. Dice bacon (small dice) and add to skillet. Cover and simmer 30 minutes stirring occasionally. Add black beans, pork and beans, 2 tablespoons cilantro, oregano and cumin; simmer 15 minutes uncovered, stirring occasionally.
While chili simmers, combine sour cream, lime juice and remaining 2 tablespoons cilantro in a small bowl; stir until well blended. Refrigerate covered until needed.
To serve, ladle chili into bowls and top with a dollop or two of sour cream mixture and scatter cheese over the top chili. Serve with taco chips.