Burgers don’t always need to be made with red meat or between bread buns with ketchup. They are delicious when you use ground pork and make them the focal point of your dish. Kind of a “fancier” burger, smile.
Approximate Prep and Cooking Time: 35 minutes
Approximate Cost: $13.93 or $6.97 per serving
Difficulty Level: X Easy ____ Intermediate ____ Advanced
1 lb. ground pork ($4.49/lb.)
2 tsp. minced dried onions (.35)
2 tsp. Adobo (.30)
2 tsp. Paprika (.35)
1 ½ tbsp. Angie’s basting oil (1/2 to add to the mix and 1 to brown them in a skillet (.40)
1 cup of Orzo (.50)
5 dried Shiitake mushrooms ($1.00)
1 can chickpeas, drained and rinsed (.99)
2 cups of chicken broth ($1.25)
1 tbsp. Angie’s basting oil (or use olive oil) (.40)
¼ c. Parmigiano-Reggiano ($2.50)
¼ cup Fresh parsley to garnish and to add few leaves to the orzo (.20)
1 avocado ($1.20)
Season the pork with ½ tsp. of olive oil and ½ tsp. Adobo, minced dried onions and 1 tsp. paprika.
Cut the dried shiitake mushrooms in pieces and hydrate them in the chicken broth.
Make the burgers and sauté them briefly in 1 tbsp. of oil, do not cook completely, just brown them. Remove from skillet, set aside.
In the same skillet and as needed add more oil, the chickpeas, some chopped parsley, paprika, ½ tsp. Adobo and 1 cup of chicken broth. Bring it to a boil, add the Orzo, bring to a second boil, reduce the heat to low and cook by stirring all the way until done.
As needed add the second cup of broth gradually, until the orzo is tender and the final dish is creamy, not dried.
Then 3 minutes before serving, slice the avocado, scoop the orzo in the bowls, top with the burgers, garnish with fresh parsley and sprinkle with Parmigiano-Reggiano cheese.
ABOUT THE Author
I am a blogger, a photographer, a jewelry designer, a gourmet cook, and a recipe book writer. I am also a flea market flipper, an avid gardener, an interior/ outdoors designer, an avid golfer and traveler.