From the August/September 2017 issue
Serves 4

Ingredients

For the salsa:

  • 4 medium ripe peaches, pitted and chopped
  • 1/4 cup finely chopped red onion
  • 1/2 cup finely chopped red bell pepper
  • 1/4 cup chopped fresh parsley or cilantro
  • 2 TBSP fresh lime juice
  • 1 TBSP honey
  • 1 garlic clove, minced or finely grated
  • Pinch of sea salt

For the burgers:

  • 1-1/2 pounds ground pork
  • 1 medium jalapeño pepper, seeds and membranes removed, minced
  • 1 TBSP finely chopped red onion
  • 1 TBSP honey
  • 1 TBSP coconut aminos
  • 2 tsp fresh lime juice
  • 2 garlic cloves, minced or finely grated
  • 1 tsp ground allspice
  • 1 tsp sea salt
  • 1/2 tsp dried thyme
  • 1/4 tsp ground cinnamon
  • Olive oil, for grilling
  • 6-8 cups chopped romaine or butter lettuce

Directions

Prepare the salsa:

  1. In a bowl combine all of the salsa ingredients.
  2. Cover and refrigerate until ready to serve. 

Prepare the burgers:

  1. In a large bowl combine the pork, jalapeño, onion, honey, coconut aminos, lime juice, garlic, allspice, salt, thyme, and cinnamon.
  2. Mix to combine well.
  3. Form the mixture into 4 large burgers about 1 inch thick.
  4. Heat a grill to medium-high heat. Oil the grill grates lightly.
  5. Grill the burgers for 4-5 minutes per side or until cooked through and browned.

*Serve the burgers on a bed of lettuce topped with the salsa.