Try a pork burger

Jennie Pollock

When you think of making the ultimate burger, you think beef. Maybe turkey.

But pork?

Somehow, the “other white meat” works. Not with ketchup, mustard and a pickle. But even plain, there’s enough flavor to surprise your family or friends at a cookout.

Serve it with easy side dishes, like grilled veggies or sweet potato chips, such as the new Pringles Select version with cinnamon.

Grilled Caribbean Pork Burgers

From “Betty Crocker’s Great Grilling”

1 pound ground pork, preferably lean

1 tablespoon olive oil

1 tablespoon fresh lime zest (careful not to get the white part)

2 cloves garlic, minced

1 teaspoon dried thyme

1/2 teaspoon red pepper, crushed

1/4 teaspoon salt

1/8 teaspoon black pepper

Hamburger buns

Preheat grill for medium heat. Combine pork, garlic, zest, thyme, salt, red pepper and black pepper. Shape into 4 patties, about 1 inch thick. Place patties onto grill and cook for 9 minutes, turn and cook for a remaining 9-10 minutes. About 3 minutes before patties are cooked, brush burger buns with olive oil and place on grill. Toast lightly and remove. When patties are cooked, remove from grill and serve on buns with favorite condiments.

Jennie Pollock, who likes all kinds of burgers and sold ’em at Hardee’s as a teen, can be reached at