Shelly's Recipe

FUSION BURGERS

Category: Burgers

1/2 cup roasted red sweet peppers, finely chopped
2 tbsp purchased dried tomato pesto
3/4 tsp lemon-pepper seasoning
1/2 tsp kosher salt or 1/4 tsp regular salt
1 pound ground pork
1 tbsp toasted sesame oil or canola oil
4 Kaiser rolls, sesame buns, or onion buns
1 cup finely shredded napa cabbage or bok choy
1/2 cup Peanut Butter-Chipotle BBQ Sauce (recipe follows)
Carrot and/or celery sticks (optional)

In a medium bowl, combine sweet peppers, tomato pesto, lemon-pepper seasoning and salt. Add ground pork; gently mix well. Shape pork mixture into four 3/4-inch thick patties. Brush both sides of patties with oil.

For charcoal grill: Grill patties on the rack of uncovered grill directly over medium coals for 14 to 18 minutes or until an instant-read thermometer inserted in patties registers 160 degrees, turning once halfway through grilling. (For gas grill: Preheat grill. Reduce heat to medium. Place patties on grill rack over heat. Cover; grill as above.)

During the last 1 to 2 minutes of grilling, open the buns and place them cut-side down on the grill to lightly toast. Remove patties and buns.

Place cabbage on bottom of buns. Top with a patty, some of the Peanut Butter-Chipotle BBQ and bun top. If you like, serve with carrot and/or celery sticks. Makes 4 burgers.

Peanut Butter-Chipotle BBQ Sauce: In a small saucepan, combine 1/2 cup bottled barbecue sauce, 1/4 cup creamy peanut butter, 3 tbsp tangerine or orange juice, 2 tbsp honey and 1 to 2 tsp finely chopped, drained chipotle pepper in adobo sauce. Cook over medium-low heat about 3 minutes or just until heated through, stirring frequently. Do not boil. Serve warm. Makes about 1-1/4 cups.

Tip:Store any leftover Peanut Butter-Chipotle BBQ Sauce in an airtight container in the refrigerator up to 1 week.