For a Burger Alternative Try This Pork Burger With Peppers and Mushrooms

Are you tired of the same old burgers? Or perhaps your doctor has told you to cut back on red meat or fast food burgers. These Pork Burgers with Peppers and Mushrooms on flat breads are a great alternative. Use lean pork, known as "the other white meat" when you make these burgers to keep them healthy. If using the flat bread is just too much change for you, be sure you use whole-grain buns instead of regular ones!

PORK BURGERS WITH PEPPERS AND MUSHROOMS

2 small red and/or green bell peppers
1 banana or jalapeno pepper, seeded and chopped
1 lb ground pork
1 tbsp Worcestershire sauce
2 tsp fresh ground pepper
8-oz fresh sliced mushrooms
4 flat breads
1/2 cup mayonnaise

Slice half the peppers into rings and set aside. Chop the remaining peppers.

In a bowl, combine the chopped peppers, pork, 2 teaspoons of the Worcestershire sauce, and 2 teaspoons fresh ground pepper. Shape mixture into 4 equal patties.

In a large hot skillet that has been sprayed with nonstick cooking spray, cook the patties over medium high heat for about 12 minutes, turning once. (Internal temperature should reach 160 degrees.) Transfer to a plate and cover.

In the same skillet patties were cooked in, cook the pepper rings and mushrooms for 3 minutes. Lightly sprinkle with salt, if desired.

Wrap breads in paper towels and cook in the microwave on high for about 30 seconds. For the sauce, combine the mayonnaise, the remaining Worcestershire sauce, and some black pepper, if desired. Place the burgers on the breads top with the pepper mushroom mixture. Pass the sauce for individuals to add the amount they prefer.

Enjoy!

Stir Fried Pork and Mushrooms

(3 American servings/6 Chinese servings)

3 dried Chinese mushrooms
1/2 pound lean pork (tenderloin, butt or shoulder)
1/2 cup bamboo, sliced
6 water chestnuts
2 scallions
4 fresh mushrooms
4 tablespoons oil
1/2 teaspoon salt
1 clove garlic, crushed
2 thin slices fresh ginger root
1/2 cup bean sprouts
1/2 teaspoon salt
1 tablespoon sherry
1/2 cup chicken or meat broth
1 tablespoon soy sauce
1 tablespoon cornstarch dissolved in 3 tablespoons water

Soak the dried mushrooms in hot water for about 30 minutes. Squeeze dry, remove stalks and cut caps in 1/4 to 1/2 inch wide strips. Cut the pork across the grain into 1/8 inch thick slices. Cut the bamboo in 1/8 to 1/4 in inch slices and the water chestnuts cut in 1/4 inch thick slices.

Cut the scallions in 1 inch long pieces diagonally. Cut mushrooms in 1/4 inch thick slices. Heat 2 tablespoons oil in a wok or other pan. Add the salt and stir fry for 30 seconds. Add the garlic and ginger and stir fry for about 45 seconds or until lightly browned. Remove garlic from pan. Add bamboo, water chestnuts, mushrooms and Chinese mushrooms and stir fry for 1 minute. Add bean sprouts and stir for another 30 to 45 seconds.

Remove from the pan. Add remaining oil and heat. Add salt and scallions and stir fry for 30 seconds. Add the pork and stir fry for about 2 1/2 minutes. Stir in sherry and stir fry to blend. Return vegetables to the pan, add broth and soy sauce and bring quickly to a boil. Reduce heat, cover and simmer for about 2 minutes or until tender. Stir in the cornstarch mixture to thicken and serve immediately.