Spring Summer #20…Vidalia Pork Burgers

These were super delish…I made a side dish from our website to go with:  Ham and Cheese Pasta Salad (added 1 T of Green Tea Peppercorn to it also)…we BBQ’d them instead of pan frying…and served on Ciabatta Bread toasted on the grill…

Vidalia Pork Burgers

1½ lbs. ground pork
4 oz. can mushrooms, drained and choped
2.75 oz. pkg. salt & vinegar potato chips (4 cups), crushed
½ cup real bacon bits
½ cup chopped green olives (optional)
1/3 cup Vidalia® Onion Dressing **
1 Tbsp. Onion Onion™ Seasoning **
1 Tbsp. Avocado Oil **
6 hamburger buns
Tomato slices and lettuce leaves (optional)

**order at http://www.SimplyKimberS.com

Serve tonight: In large bowl, combine first 7 ingredients. Form into 6 patties. In large skillet, heat Avocado Oil over medium heat.

Add patties and pan-fry, turning once, until internal temperature reaches 165&#!76;, about 10-12 minutes. Serve on buns with tomatoes and lettuce, if desired. Makes 6 servings.

Serve with baked sweet potato fries.

Freeze for later: Combine first 7 ingredients. Form into 6 patties and place between waxed paper in a gallon resealable freezer bag. Seal well, label and freeze. Thaw completely. Prepare as directed above.

Tip: Substitute kettle-cooked jalapeño chips for the salt & vinegar chips.

IMG_5424

Our Next Groceries:

1½ lbs. lean ground beef
3 Tbsp. Roasted Onion Burger Starter **
1 Tbsp. Green Tea Peppercorn Seasoning **
½ tsp. Seasoned Salt **
6 onion hamburger buns
6 slices American cheese
6 lettuce leaves
1 large tomato, sliced

(**order at http://www.SimplyKimberS.com)

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