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Serves 6.

1 1/2 pounds lean ground pork
1/4 cup minced onion
4 tablespoons finely chopped fresh cilantro
1/2 teaspoon seasoned salt
12 slices Italian bread
1/4 cup mayonnaise
1/4 cup apricot preserves
1 teaspoon lemon juice
2 teaspoons minced fresh cilantro 

Cooking Directions
In large bowl combine pork with onion, the 4 tablespoons cilantro and seasoned salt; form into six patties and set aside.

Prepare grill for direct heat grilling.

Meanwhile, for Apricot Mayonnaise, combine mayonnaise, preserves, lemon juice and 2 teaspoons cilantro, set aside or cover and refrigerate until ready to serve.

Grill burgers over medium-high heat for about 5-6 minutes per side; remove and keep warm, until an instant read thermometer reads 160 degrees F.

Grill bread for 1-2 minutes per side, until lightly toasted.

To assemble sandwiches, spread mayonnaise mixture on one side of each slice of bread.
Top with burgers and remaining bread slice at an angle over burger.
Pass any remaining Apricot Mayonnaise.

Serving Suggestions
The "doctored" mayonnaise makes a nice spread for cold pork roast sandwiches. Serve with favorite potato salad, fruit kabobs and chips with dip.

Nutrition Facts
Calories 570 calories; Protein 25 grams; Fat 34 grams; Sodium 590 milligrams; Cholesterol 90 milligrams; Saturated Fat 11 grams; Carbohydrates 41 grams

Recipe courtesy of National Pork Board.
For more information about The Other White Meat, visit


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