You’ll adore this cake if you enjoy chocolate and peanut butter. Peanut butter is put over a chocolate sheet cake, which is then covered in chocolate frosting.
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Total Time: | 25 mins |
| Servings: | 4 |
| Yield: | 4 mini burgers |
Ingredients
- 4 tablespoons chopped peaches
- 3 tablespoons mayonnaise
- 2 tablespoons minced fresh tarragon
- 1 teaspoon chile-garlic sauce (such as Sriracha®)
- 8 ounces ground pork
- ¼ cup applesauce
- 3 tablespoons plain panko bread crumbs
- 1 teaspoon chile-garlic sauce (such as Sriracha®)
- ½ teaspoon salt
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon ground black pepper
- 4 slider-size burger buns
Instructions
- Combine peaches, mayonnaise, tarragon, and 1 teaspoon chile-garlic sauce in the bowl of a food processor; process until smooth, about 1 minute. Place aioli in the refrigerator until ready to use.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Mix ground pork, applesauce, bread crumbs, 1 teaspoon chile-garlic sauce, salt, garlic powder, onion powder, and pepper in a bowl. Divide pork mixture into 4 equal portions and form into burgers.
- Place burgers on the preheated grill and cook until an instant-read thermometer inserted into the centers reads at least 160 degrees F (70 degrees C), about 3 minutes per side.
- Spread aioli onto buns and top with burgers.
- The burgers also cook up nicely on the stovetop in a grill pan. If you have the time, make the aioli early in the day, giving the ingredients a chance to meld.
Nutrition Facts
| Calories | 296 kcal |
| Carbohydrate | 165 g |
| Cholesterol | 41 mg |
| Dietary Fiber | 0 g |
| Protein | 13 g |
| Saturated Fat | 4 g |
| Sodium | 517 mg |
| Sugars | 2 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |