¼ cup dried currants
8 strips bacon, diced
1 orange, peeled and diced
1 8oz can green chiles
½ 7oz can coconut milk
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon ground mustard
¼ teaspoon paprika
salt and pepper to taste
1 garlic clove, minced
1 tablespoon fat of choice
First, heat up your grill. If you are not using a grill, forget this step.
Now dice up your bacon. Maybe to 1 inch long strips/rectangles and throw them in a deep frying pan over medium-high heat.
While the bacon cooks, add your ground pork, currants, and spices to a bowl and mix together. Once the bacon is done cooking, add the cooled bacon to the mixture and mix all together.
Form into patties, however big you would like, and throw those little suckers on your hot grill. If you are not using a grill and just want to use your frying pan, pour the excess bacon fat into a jar/can to use later and add your pork burgers directly to that hot pan. They will need to cook for about 5-6 minutes/side depending how thick you made them and where you decide to cook them.
While the burgers cook on grill or pan, pull out a smaller saute pan, and add your fat of choice along with your minced garlic clove and heat up under medium-high heat.
Once the garlic smell fills the air, add your coconut milk, oranges, and green chiles to the mixture.
Add a bit of salt and pepper to the mix and stir. Turn the heat down low and let simmer for about 3-4 minutes.
Once the burgers are cooked through, top them off with the spicy orange dressing.