Day 1, Week 3

Pork burger with avocado, jalapeno, and fried parmesan disc

&

Tomato & corn salad

This burger is truly delicious! The saltiness from the fried parmesan disc, the creaminess of the avocado and the kick from the jalapenos work so well together! It's my fancier version of an everyday burger. I like to pair it with a tomato corn salad to give a Mexican feel. The clean flavors found in the salad don't over power the burger, which is why I think it's such a great combination.

Pork burger with avocado, jalapeno & fried parmesan disc

(makes about 4 burgers)

Ingredients:

- 1 lb ground pork

- 1/2 onion, finely chopped

- 1 garlic clove, finely chopped

- 1 jalapeno, finely sliced

- 1 avocado, cut in half, sliced lengthwise

- 1 1/2 grated parmesan cheese (or romano)

- 4 burger buns

- 2 tbsp all purpose flour

- 3 tbsp oil

- 1 tsp worcestershire sauce *optional*

- 1 tsp chili powder *optional*

- salt & pepper

- condiments (I use dijon mustard)

Directions:

In a pan over medium heat, 1 tsp oil and cook onions & garlic for about 6 minutes (until onions are translucent). Reserve in a bowl to cool.

Preheat oven to 350 degrees. On a sheet of parchment paper (aluminum is also fine), divide the romano cheese into 4 piles (leave about a thumb size gap between each pile as the cheese will spread once it starts to melt). Cook for about 5 minutes, until the edges are golden (light brown). Remove from the oven and let cool. Leave the oven on but lower the heat t0 300.

In a bowl, add ground pork, cooked onions & garlic, worcestershire sauce, chili powder, salt & pepper, and mix well. Shape the mixture into a large ball and cut into 4 (that way your patties will be the same size). Make 4 patties the same size as the buns. Dust a little flour on each patty (top and bottom), this will give the patties a nice crunch.

In a pan, add 2 tbsp of oil and bring the heat up to medium. Wait for a couple of minutes until the oil is hot (otherwise you won't get a nice sear on your burgers). Cook patties 6-7 minutes on each side (do not press down on the patties, you want to keep all the juices in!) Covering the pan also helps the patties to cook more uniformly.

Put the burger buns in the oven and let them toast for about 4-5 minutes.

Stacking your burger:

I put the cheese disc under the patty, then layer the patty with avocados, jalapenos, and a good spread of dijon mustard (mayo is also great!)

Tomato & corn salad

Ingredients:

- 1 medium size tomato, cut into bite size

- 1 cup frozen corn, thawed and dried on a paper towel

- 2 cups romaine lettuce, chopped bite size

- juice of 1 lime

- 3 tbsp extra virgin olive oil

- salt & pepper

Directions:

To make the dressing, mix the juice, salt & pepper (season to taste), and slowly add the olive oil while constantly stirring.

In a separate bowl, add the tomatoes, corn, & romaine lettuce. Pour the dressing and toss right before serving.

You should have frozen corn, romaine lettuce, onions, garlic, parmesan/romano cheese and burger buns left.