The "doctored" mayonnaise makes a nice spread for cold pork roast sandwiches. Serve with Mustard-Carrot Salad, fruit kabobs and chips with dip.
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- 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.