Tired of the same old boring weeknight dinners? Ditch the takeout menu and get ready to revolutionize your burger game! These Spicy Pork Burgers are not only bursting with flavor from fresh chili and parsley, but they’re also incredibly quick and easy to make thanks to the magic of the pressure cooker. In just 15 minutes, you’ll have perfectly steamed, juicy patties that are both healthy and satisfying. It’s a low-carb, high-protein meal that proves fast food can be fantastic food.
Ingredients
• 1 lb / 450g ground pork
• 2 medium onions, roughly chopped
• 1 red chili pepper, deseeded and roughly chopped
• ½ cup / 120ml fresh parsley, finely chopped
• 3 tbsp / 45ml almond flour
• ½ tsp / 2.5g salt
• ¼ tsp / 1.25g garlic powder
• ¼ tsp / 1.25g black pepper, freshly ground
• 1 cup / 240ml water for pressure cooker
Instructions
1. Directions
2. In a food processor, pulse the roughly chopped onions and red chili pepper for about 30 seconds until finely minced.
3. Transfer the onion-chili mixture to a large bowl. Add the ground pork, finely chopped parsley, almond flour, salt, garlic powder, and black pepper.
4. Gently mix all with your hands until just combined—be careful not to overwork the meat. Shape the mixture into 6 evenly-sized patties, about 2 inches in diameter.
5. Place the steam basket or trivet into the inner pot of your pressure cooker and pour in one cup of water.
6. Arrange the burgers in a single layer in the steam basket. Secure the lid, set the steam release handle to the ‘Sealing’ position, and cook on high pressure for 7 minutes.
7. Once the timer finishes, perform a quick pressure release. Carefully open the lid, remove the burgers, and serve immediately.
Nutritional Information
• Per Serving: Calories 198 | Total Fats: 4.9g | Net Carbs: 4.4g | Protein: 30.9g | Fiber: 1.7g
Pro Tips
• For a classic burger crust, sear the steamed patties in a hot, oiled skillet for 1-2 minutes per side after pressure cooking.
• These patties freeze beautifully. Shape them, place them on a parchment-lined tray to freeze solid, then transfer to a freezer bag. Steam directly from frozen, adding 2-3 minutes to the cook time.
• This recipe works wonderfully with ground chicken or turkey. For a different kind of heat, try using a jalapeño instead of a red chili.
• For the most tender burgers, mix the until they are just combined. Overworking the ground meat can result in tough, dense patties.
FAQ
Q: Can I make these burgers with a different meat
A: Yes, this recipe works wonderfully with ground chicken or turkey. You can also swap the red chili for a jalapeño for a different kind of heat.
Q: How do I get a crispy crust on these steamed burgers
A: For a classic burger crust, simply sear the steamed patties in a hot, oiled skillet for 1-2 minutes per side after they are finished pressure cooking.
Q: Can I freeze these spicy pork patties for later
A: Absolutely. Shape the patties, place them on a parchment-lined tray to freeze solid, and then transfer them to a freezer bag. You can steam them directly from frozen by adding 2-3 minutes to the cook time.
Q: Why are my pork burgers tough
A: Your burgers might be tough if the ground meat was overworked. For the most tender results, mix the ingredients with your hands only until they are just combined.
