A perfect blend of spices, pork, and leafy green spinach and cilantro. Who knew that a green burger could taste as good?!
Courtesy of Toronto’s Harry’s Charboiled.
Green Burger Patty
Pickled Red Onion
Blanch spinach and cilantro in boiling water and cool in ice water.
Except for the pork and spices, blend all ingredients in food processor until smooth.
Mix purée well then combine with pork and spices.
Portion into patties.
Char all ingredients in a dry pan or on a hot grill.
Leave to cool and drain any excess liquid.
Purée in food processor until chunky relish consistency.
Slice red onion and toss with salt.
Combine red wine vinegar, sugar and water then pour over salted onions.
Leave to pickle for at least an hour (best if left overnight).
Cook burger patty in pan or on griddle.
Toast buns in a separate pan with a little butter.
Flip burgers and melt grated Harvarti on the patty.
Meanwhile, garnish bottom bun with tomatillo relish and pickled red onion.
Once cheese has melted on the patty, add to bun and serve.