GRILLED PORK BURGERS WITH APRICOT MAYONNAISE

FOR THE APRICOT MAYONNAISE:
1/4 cup mayonnaise
1/4 cup apricot preserves
1 teaspoon lemon juice
2 teaspoons minced fresh cilantro
FOR THE BURGERS:
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 (for the sandwiches)

TO PREPARE THE APRICOT MAYONNAISE:
Combine mayonnaise, preserves, lemon juice and 2 teaspoons cilantro, set aside or cover and refrigerate until ready to serve.

TO PREPARE THE BURGERS:
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.

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.

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

Servings: 6
Source: National Pork Board