Weekly Recipe: Hoisin Pork Burgers with Asian-Style Salad

Hoisin Pork Burgers with Asian-Style Salad
Serves 4
6 Points value

1 lb ground lean pork
1/4 cup plain dried bread crumbs
1/4 cup chopped scallions
1/4 cup + 1 Tbsp hoisin sauce
2 Tbsp reduced-sodium soy sauce
1 Tbsp lime juice
1 Tbsp honey
1/4 tsp Asian (dark) sesame oil
1/4 tsp ground ginger
1 small head Boston lettuce, torn into bite-sized pieces
1 cucumber, peeled and thinly sliced
1 cup cherry tomatoes, halved
4 radishes, thinly sliced

Preheat the grill to medium-high or prepare a medium-high fire. Tear off 1 (18x20-inch) sheet of heavy-duty foil and spray the center with nonstick spray.

Combine the pork, bread crumbs, scallions, 1/4 cup of hoisin sauce, and the soy sauce in a medium bowl, mixing just until well combined. With damp hands, shape the mixture into 4 equal patties. Place the patties in the center of the foil sheet.

To close the packet, bring the two opposite long sides of the foil up to meet in the center; fold the edges over twice, making 1/2-inch-wide folds, to seal tightly. Double-fold the open sides, making 1/2-inch-wide folds, to seal tightly.

Place the packet on the grill rack and grill, covered, until an instant-read thermometer inserted into the side of a burger registers 160 degrees, about 15 minutes.

Meanwhile, whisk together the lime juice, honey, sesame oil, ginger, and the remaining 1 Tbsp hoisin sauce in a small bowl. Combine the remaining ingredients in a serving bowl. Drizzle the dressing over and toss to coat evenly.

With a wide spatula, transfer the packet to a cutting board; carefully open, standing back to avoid the steam. Transfer a burger to each of 4 plates. Serve with the salad.

Per serving: 309 cal, 11g fat (3g sat fat), 3g fiber, 692mg sodium