however, because we were HUNGRY the night i made them, i made full-size burgers.
here's the recipe, not changed much (for once :-)
rye bread, toasted in the oven for 7-8 minutes
1 pound ground pork
1/2 medium onion, processed
1 tsp paprika
1 tsp garlic powder
salt and coarse ground pepper to taste (you won't need much because of the salty pastrami)
1/2 pound lean pastrami, coarsely chopped (i used the food processor and processed the onion with it)
olive oil for drizzling
tomatoes (i used cherry)
mustard on one slice and mayo on the other is what we did...and it was GOOD.
next time i'll get the pumpernickel and rye swirl bread because i love that blend, but other than that? this is a yummy recipe, and comes in (according to my fitness pal) at 392 calories per burger (including the rye bread). Not bad!
(visit a sweet blog friend and link your own post!)