Raspberries and chia seeds make a burger topping that’s high in fat-fighting fiber. Ketchup from a squeeze bottle? Not so much. 

Chef’s Tip: Poke the patties a few times with a skewer so the burgers remain flat during grilling instead of turning into meatballs.

    <h4 class="recipe-ingredients__title">Ingredients</h4>
    <ul class="recipe-ingredients__list">
                                <li>1 tsp  olive oil </li>
                                            <li>1  shallot, finely chopped </li>
                                            <li>2  garlic cloves, minced </li>
                                            <li>1½ cups  raspberries </li>
                                            <li>1 tbsp  cider vinegar </li>
                                            <li>2 tsp  fresh thyme</li>
                                            <li>1 tsp  minced chipotle chili  canned in adobo sauce </li>
                                            <li> Salt and pepper, to taste </li>
                                            <li>1 tbsp  chia seeds </li>
                                            <li>1¼ lb  ground lean pork </li>
                                            <li>2 tbsp  tomato paste </li>
                                            <li>2 tsp  Dijon mustard </li>
                                            <li>1 tsp  cumin powder </li>
                                            <li>2 cups  spinach</li>
                                            <li>4  whole-grain buns, halved</li>
                            </ul>

    <h2 class="block-title"><span>Directions</span></h2>

                            <li> Heat 1 tsp olive oil in a medium saucepan over medium heat. Add shallot and 1 garlic clove; heat 1 minute. Place raspberries, vinegar, thyme, chipotle chili, and a pinch of salt in pan. Simmer until raspberries break down, about 5 minutes. Stir in chia seeds and heat 1 minute more. Set aside to cool and thicken. Reheat if needed to serve on burgers.</li>
                                    <li>Preheat grill on high for 10 minutes, then lower to medium for cooking. In a large bowl, mix together pork, 1 garlic clove, tomato paste, mustard, cumin, and pinches of salt and pepper. Form into 4 equal-size patties. </li>
                                    <li>Place burgers on a greased grill grate and cook for 5 minutes per side, or until each burger reaches a temperature of 165°. Remove burgers from grill and place bun halves on grill and heat until toasted, about 30 seconds. </li>
                                    <li>Serve burgers on buns topped with raspberry sauce and spinach. </li>

<h5 class="post-actions__title">Want a copy on the go?</h5>

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