Raspberries and chia seeds make a burger topping that’s high in fat-fighting fiber. Ketchup from a squeeze bottle? Not so much.
Chef’s Tip: Poke the patties a few times with a skewer so the burgers remain flat during grilling instead of turning into meatballs.
<h4 class="recipe-ingredients__title">Ingredients</h4>
<ul class="recipe-ingredients__list">
<li>1 tsp olive oil </li>
<li>1 shallot, finely chopped </li>
<li>2 garlic cloves, minced </li>
<li>1½ cups raspberries </li>
<li>1 tbsp cider vinegar </li>
<li>2 tsp fresh thyme</li>
<li>1 tsp minced chipotle chili canned in adobo sauce </li>
<li> Salt and pepper, to taste </li>
<li>1 tbsp chia seeds </li>
<li>1¼ lb ground lean pork </li>
<li>2 tbsp tomato paste </li>
<li>2 tsp Dijon mustard </li>
<li>1 tsp cumin powder </li>
<li>2 cups spinach</li>
<li>4 whole-grain buns, halved</li>
</ul>
<h2 class="block-title"><span>Directions</span></h2>
<li> Heat 1 tsp olive oil in a medium saucepan over medium heat. Add shallot and 1 garlic clove; heat 1 minute. Place raspberries, vinegar, thyme, chipotle chili, and a pinch of salt in pan. Simmer until raspberries break down, about 5 minutes. Stir in chia seeds and heat 1 minute more. Set aside to cool and thicken. Reheat if needed to serve on burgers.</li>
<li>Preheat grill on high for 10 minutes, then lower to medium for cooking. In a large bowl, mix together pork, 1 garlic clove, tomato paste, mustard, cumin, and pinches of salt and pepper. Form into 4 equal-size patties. </li>
<li>Place burgers on a greased grill grate and cook for 5 minutes per side, or until each burger reaches a temperature of 165°. Remove burgers from grill and place bun halves on grill and heat until toasted, about 30 seconds. </li>
<li>Serve burgers on buns topped with raspberry sauce and spinach. </li>
<h5 class="post-actions__title">Want a copy on the go?</h5>
Print