Pork Burgers with Quick Pickled Peaches

Serves 4

Pan IconWHY THIS RECIPE WORKS: When you need a change of pace from classic beef burgers, these creative pork-based burgers are just the answer, and since they are cooked in a skillet you don’t have to wait for perfect grilling weather to enjoy them. In the test kitchen, we often use a panade (a paste made with bread and milk) to keep our burgers and meatloaves moist, but here we opt for a simpler ingredient that adds not just moisture but also an unusual, yet incredibly appealing, flavor: peanut butter. Since fruit and pork are a natural pairing, we whip up a quick batch of pickled peaches to top our burgers. Soaking the sliced peaches in a warmed mixture of cider vinegar, sugar, cumin seeds, and salt gives them just the right tangy, spicy flavor to balance the richness of the pork. And in lieu of the usual mayo, mustard, or ketchup, we opt for a little salty, rich hoisin sauce on each bun to bring it all together. See Quick Prep Tip that follows the recipe.

2

large ripe peaches, pitted and cut into ¼-inch wedges

½

cup cider vinegar

½

cup sugar

1

tablespoon cumin seeds

2½

teaspoons salt

1½

pounds ground pork

3

tablespoons creamy peanut butter

1

tablespoon vegetable oil

4

teaspoons hoisin sauce

2/3

cup fresh basil leaves

4

whole-wheat hamburger rolls

1. Spread peaches evenly over bottom of large shallow bowl. Bring vinegar, sugar, cumin, and 1 teaspoon salt to simmer in small saucepan. Stir until sugar and salt dissolve, then remove from heat. Pour mixture over peaches and transfer to refrigerator.

2. Place pork, peanut butter, and remaining 1½ teaspoons salt in medium bowl and gently mix until combined. Gently form mixture into four ½-inch-thick patties. Heat oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add patties to skillet and cook until golden brown on both sides and meat registers 145 degrees, 4 to 5 minutes per side.

3. Spread 1 teaspoon hoisin sauce on 1 side of each bun. Place burgers on bottom halves of hamburger rolls. Drain peaches, then divide evenly among burgers. Top peaches with basil leaves, then with other side of rolls, and serve.