These zesty burgers pack a spicy punch, cooled slightly by the lime peel that’s part of the seasoning. It’s an all-on-the-grill sandwich because you grill both onions for added filling and the bread slices, too.
Direct heat works best for quick-grilling burgers, chicken breasts and kabobs. Indirect heat works best for slow-barbecuing ribs, turkey legs or roasts.
When grating the lime, do not include the white membrane, or pith, which is bitter.
When making your shopping list, put ground pork with the other perishables you’ll buy. You’ll want to use it within 2 days after purchase.
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