I cook a lot with pork – have you seen the latest Pork Chili recipe?  Pork IS the other white meat.  It can be relatively inexpensive and healthy.  And best of all?  It is versatile!  From the low-and-slow BBQ, to falling-off-the-bone ribs, to succulent pork tenderloin – the options are endless!

Today, I work with lean ground pork.  Rather than a straight up salt & pepper burger, I add a few extra ingredients for some elevation.  The lemon zest is a lovely brightness agent and has a very refreshing aroma.  The sauteed vegetables add a bit of crunch and lots of nutrients to the burgers.  Notice, there are no bread crumbs – instead, I use one egg to bind the burgers.  Enjoy!

1 Tbsp. olive oil + extra for cooking burgers
2 ribs celery, diced
1 small onion, diced
2-3 garlic cloves, chopped
2 pounds lean ground pork
zest of 1/2 lemon
dash of Worcestershire
dash of Sherry Vinegar
Salt & Pepper to taste
1 large egg

In a large skillet, heat olive oil over medium high heat.  Add celery, onion and garlic, and saute for 5-7 minutes, or until vegetables are almost tender.

Mix pork, lemon zest, Worcestershire, Sherry Vinegar, salt and pepper.

Add sauteed vegetables and gently stir, do not overwork.

 Add one large egg.  The egg will bind the burgers together.

Add more oil if needed to the skillet.  Form pork burgers into desired size and cook for 4-7 on each side (depending on the size).

Enjoy with or without a bun.