Photo of Fennel sage pork burgers with provolone and sautéed peppers by WW

Fennel sage pork burgers with provolone and sautéed peppers

7
7
7
SmartPoints® value per serving
Total Time
45 min
Prep
25 min
Cook
20 min
Serves
4
Difficulty
Easy
Italian flavours wow in these fennel and sageinfusedpork burgers.

Ingredients

Olive oil

1 tsp(s), (5 ml)

Uncooked bell pepper(s)

1 cup(s), (250 ml) thinly sliced, any colour

Uncooked red onion(s)

1 cup(s), chopped, (250 ml) thinly sliced

Kosher salt

½ tsp(s), (2 ml)

Black pepper

¼ pinch, (1 ml)

Fennel seed

½ tsp(s), (2 ml)

Minced garlic

½ tbsp(s), (7 ml)

Red pepper flakes

1 pinch

Fresh sage

¼ tsp(s), (1 ml) minced

Uncooked 96% lean ground pork

1 pound(s), (450 g)

Fennel seed

1 tsp(s), (5 ml)

Fresh sage

1 tbsp(s), (15 ml) minced

Kosher salt

¾ tsp(s), (3 ml)

Black pepper

¼ pinch, (1 ml)

Reduced fat provolone cheese

3 oz, (85 g) (4 3/4 oz slices)

Light hamburger roll(s) or bun(s)

4 bun(s), reduced-calorie

Mustard

8 tsp(s), (40 ml) grainy

Instructions

  1. To make peppers, heat oil in a large nonstick skillet over medium heat; add peppers, onion, salt, pepper and fennel seed. Cook, stirring frequently until peppers are soft, about 8 minutes; stir in garlic, hot pepper flakes and sage. Cook, stirring, 1 minute more; remove from heat and keep warm until ready to serve burgers.
  2. Off heat, coat a grill or grill pan with cooking spray; heat over mediumhigh heat. Cook burgers until an internal temperature of 70°C (160°F), about 6 minutes per side. Top each with a slice of cheese; cover and heat to melt cheese.
  3. To assemble burgers, spread 10 ml (2 tsp) mustard on each roll bottom; top each with a burger, 60 ml (1/4 cup) peppers and a roll top.
  4. Serving size: 1 burger