Last month’s issue of Eating Well boasted a whole bunch of burger recipes by Bruce Aidells (legendary sausage maker and all around pork expert), and I was inspired to throw together something new for the grill. I don’t want to keep any secrets, so I’ll be honest: I am a complete burger fanatic. In fact, back when I was a vegetarian, one look at a nice juicy burger was my biggest temptation, practically propelling me from the veggie wagon. Now that I am an omnivore, I am able to eat burgers guilt-free, and sometimes I feel that I need to make up for lost time.

Now don’t worry, I won’t be overdoing it and entering burger rehab any time soon, but with the weather warming up and the days getting longer I do see a few burger cookouts in the future. I think the key to keeping burgers a healthy option is using reasonable portions and adding variety.

We currently live in a “big is better” culture, especially when it comes to burgers. Just this past weekend I watched my friend Jim prep burger patties and they weighed in just under a pound - CRAZY! When I prep my burger patties I usually go for a 1/4 pound or maybe a little bit over (a kitchen scale is a big help).

In addition to keeping patty portions in check, it’s a good idea to add some variety to your burger routine. Beef is the classic burger choice but there are other protein options including turkey, pork, fish, and beans. When substituting proteins it is important to keep fat content in mind - the lower the fat, the more likely the burger will be to dry out (especially turkey and chicken).

This recipe is loosely based on Andouille sausage ingredients, so it’s got a bit of a Cajun flare but not too much heat. I like to load my burgers with greens, which add a bit of crispness and is a great way to sneak in more vegetables. Grilled onions would also be a great topping (I forgot to grab onions at the market otherwise they would be there).

Have any favorite burger recipes?? Drop a line in the comment section!

Andouille Burgers

(Serves 4)

• ¼ cup mayonnaise
• 1 jar roasted red pepper (2 peppers), drained, patted dry and roughly chopped
• ½ cup cilantro, roughly chopped
• 1 pound ground pork (organic)
• ¾ teaspoon freshly ground pepper, divided
• ¼ teaspoon salt, divided
• 2 teaspoons garlic, minced
• 2 teaspoons Hungarian paprika
• ½ teaspoon ground cayenne pepper
• 3 tablespoons extra virgin olive oil
• 4 sourdough rolls or whole-wheat hamburger buns
• 2 cups mixed greens

Preheat grill to medium.

Place the mayonnaise in a small mixing bowl. Stir in the roughly chopped roasted red pepper and cilantro. Refrigerate until burgers are ready to assemble.

Place the ground pork in a medium mixing bowl. Add the fresh ground pepper, salt, garlic, paprika, and cayenne. Using your hands, gently mix to incorporate. Form into 4 patties, about ¼ pound each and about ½ inch thick. Refrigerate until ready to grill.

When ready to grill, add a bit of olive oil and rub on both sides of the patties. Place over medium heat and grill for 4 minutes on both sides – cook all the way through to an interior temperature of 165°F.

Toast the rolls on the grill. Assemble the burgers with roasted red-pepper mayonnaise and greens. Serve immediately.

More Pork Burgers on the web:

Bruce Aidell’s Spanish Pork Burgers

Simply Recipes: Danish Pork Burgers

Steamy Kitchen: Asian Pork Burgers

Gourmet: BBQ Pork Burgers with Slaw